"Bubbles" wrote in message
...
Interesting that you say unglazed is better than glazed, since crazing
actually seems to retain bacteria better than unglazed pottery.

Also, I am wondering if the slow-cooking can just as well be done in a
normal open "pot" with aluminium foil over it at a lower heat? The
benefits of cooking over time are great, that I know. But need we insulate
the food with a röhmertopf in order to get the same effect as simply
lowering the temperature and waiting an hour extra?

My topf is still leatherhard and it can go either way - keep wet, finish
and fire - or wet thoroughly and recycle. I would appreciate your input on
the usefulness of this pot - as compared to the power usage, heavy
cleaning job and storage space required.

Thanks!

Marianne


Apparently the shape of the Rohmertopf makes the steam circulate differently
which creates more tender moist food.