On Thursday, October 9, 2014 1:31:35 PM UTC+1, sf wrote:
> On Wed, 8 Oct 2014 21:50:20 -0700 (PDT), Cherry >
>
> wrote:

I've got a roaster similar to this:

http://www.amazon.co.uk/Swan-Vitreous-Enamel-Basting Roaster/dp/B00901ABJU/ref=sr_1_1?ie=UTF8&qid=1412829716&sr=8-1&keywords=self+basting+roaster

The fat spatters to the top and rolls down the dimples and drops back onto the meat, thereby making the meat self basting.
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Thanks, I'm well aware of the vessel but clueless about how it is put to use. Please tell me what else you cook it - this is one of those things that my family never owned. My mother didn't use one and neither did either of my grandmothers, so I have zero experience with it. I used a Romertopf clay baker for several years (it's still around here somewhere), but that's as close as I've ever come to a covered roaster. When I oven braise, I use my Dutch oven.
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The one I've got was my mum's and I only ever use it for large roasts. I've never used a Dutch oven or Romertopf, I wouldn't know where to start with one.

Cherry