Reston Lloyd Eurita Clay 4 Qt Roaster With Lid

We love clay cookware for its special way of making food delectably moist by circulating steam and the material’s ability to absorb and redistribute flavor, and this one works exceptionally. It’s a close cousin of the popular Romertopf clay cooker, but has a few unique features that set it apart. The lid—which is decorated with a whimsical kitchen-themed motif—is meant to be soaked in water before use as to release steam as your food cooks, resulting in a much more tender texture. This adds even more moisture to meats and also makes this a suitable vessel for baking bread. Plus, the bottom portion of the vessel is coated with glass frit glaze for easy cleanup. Dare we say this is better than a Dutch oven?

​ [/description-break] Specifications [/title]​Capacity: 4 quarts
Dimensions: 14.4” L x 10.5” W x 7” H with lid
Materials: Natural clay[/accordion] Care and Use [/title]Start in a cold oven—suitable up to 500°F. Soak lid in water before roasting. Hand wash suggested.[/accordions-break]Reston Lloyd has been crafting quality clay cookware for over five decades.[/banner_heading]This line celebrates the brand’s founder, Rita Bolle.[/banner-text-break]Use for roasting meats like whole chickens, baking bread and our famous Milk Street low-moisture braising method, as it encourages meat to braise in their own liquids. Try using this for dishes like our Red Curry and Lime Roasted Chicken. [/how-to-use-break]This must start in a cold oven. Placing the roaster in a hot oven can cause it to crack and break. The unglazed lid and exterior will, over time, develop a patina from use as they are porous and difficult to clean. Hand wash with regular dish soap suggested. Use in a microwave oven or regular oven up to 500°F. When baking bread, it’s important to preheat the roaster while the oven preheats and then add the bread to get the proper rise and crust. Roasting meats and poultry works well, but we found it important to include a 10-15 minute uncovered high-heat roast at the end of the cooking time to allow for browning.