In article >,
Brooklyn1 <Gravesend1> wrote:
> One can accomplish the same cookery technique (and more) with a
> porcelainized carbon steel vented domed roaster... a very
> useful/inexpensive piece of cookware... I use mine often.

Good for you. I'm using my clay thing for tonight's birdy. :-P
Poking around on the net reveals that in the '70s they were also called
"chicken bricks." Cute name.
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254