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Roasting

Unglazed stoneware is among the oldest known mediums for cooking. It can be used in both standard and microwave ovens, and some even on gas stovetops and grills. Soak the lid of your unglazed roaster to keep the surface of your roast moist while it cooks evenly. As the lid dries, it helps crisp the surface of the roast and seal the moisture inside the roast. Because flavor is easily absorbed by unglazed roasters, keep separate ones for very different tasting foods, such as chicken and fish.

Glazed ceramics offer the heat diffusing and retentive properties of earthenware with the convenience of a smooth, stick resistant surface that is easy to clean.

Stainless and enameled (graniteware) roasters rely primarily on the efficiency of the oven to cook evenly. You'll get good results if the air moves freely and evenly inside your oven.

Non Stick roasters make for easy cleaning. They are generally lightweight and have similar heating properties as the stainless and enameled roasters.

Open roasters are very versatile. They can double as lasagna bakers and casseroles. If you wish to cover the food, use toothpicks or skewers to keep the covering from touching the food.

Vertical roasters tend to cook roasts more quickly, with the rack providing heat to the inner cavity that makes it also cook more evenly.
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