I've been roasting chesnuts the past three days - just for treats for the
family. I slash them, put them on a pan in the oven at 450 for about 20
minutes. I'll be darned if I can figure out the purpose of this container
except maybe some people don't want them to dry out as much. But of course,
I thought roasting meant not having a cover on it.

Perhaps it's the same idea as baking bread in a covered cloche - is that
the word? - whatever that does for bread, I've not figured out.

my best,
Dee




"Don Wiss" > wrote in message
...
> In my looking around for a chestnut cutter and chestnut knife I came
across
> a chestnut roaster for $25. This is nothing more than a pottery (called
> superstone) bowl with a lid. What advantages are there to using a roaster
> versus roasting them in the oven some other way? Picture can be found
he
> http://www.eatgourmet.com/supchesroas.html
>
> Don <donwiss at panix.com>.