Stoneware, clay baker, 2 L, brown

• ​Practical shape and many uses - the mould is shaped like the popular bread pan and suitable for baking pâtes, cakes, bread and casseroles. The food bakes in this clay mould will be juicy and crunchy.
• Optimal capacity - this 2-litre Clay baker is perfect when you need to bake or roast a moderate dish for your family. The height of the mould is appropriate for baking a perfect pâte or cake.
• Safety and environmental friendliness - the mould is made of specially fired clay. It is a natural and environmentally friendly material. It requires no fat for cooking and no detergents for washing. it is enough to clean it with a wet sponge.
• Perfect for vegans and vegetarians - the meat-free and vegan dishes such as pâte or seed bread are very convenient to bake in this mould, as it makes it easy to maintain the shape and proper humidity of the dish.
• Healthy dishes for children - this mould allows preparing many delicious and varied dishes, perfect for the health of your children. They will surely enjoy the dishes with lots of colourful vegetables, homemade pâtes, casseroles and sugar-free cakes.

The Clay baker made of clay is a perfect alternative to the popular bread pan. The mould is made of natural material - clay. Thanks to that, the food retains much more nutritional value when baked/roasted. The practical shape and optimal capacity enable preparing your favourite pâte or bread, which will be crunchy on the surface and properly humid inside.
The Clay baker is made of specially fired clay. It has a porous structure that absorb water while the mould is soaked (such soaking is necessary prior to each use). During baking/roasting, the pores release water vapours, thanks to which the food in the oven is roasted/baked in water vapour atmosphere. Thanks to that, the dish prepared in a Clay baker will be crunchy on the outside and properly humid inside. There is no need to add any fat, thanks to which the dishes retain their natural aroma and are easy to digest and healthy. Roasting/baking in water vapour atmosphere also allows retaining even more vitamins and microelements. The Clay baker is particularly suitable for making pâtes, casseroles, lasagne, cakes, and long bread loaves.
 
It also excellently facilities preparing vegan and vegetarian dishes. Lentil or chickpea pâte requires appropriate baking conditions in order for it to remain humid inside and keep an appropriate shape. The mould will also come in handy when baking gluten-free bread.

How to use:
- Before each use, soak the mould in water for 10-15 minutes, immersed fully. Next, place it in a cool oven. Depending on what a given recipe demands, either heat up an empty mould or a filled one. After roasting baking you can remove the dish while its hot (e.g. bread) or leave it to cool down for the ingredients to bind well with one another (e.g. when you are making pâté). The way of using the mould should be adjusted to the recipe.
- Prior to baking bread, smear the mould surface with butter or coconut oil and sprinkle it with breadcrumbs or flour, which will facilitate removing the baked loaf from it.
Remember:
- Do not place the mould directly over a gas burner or an electronic cooktop.
- The Roman mould must not be subjected to sudden temperature changes.
- Do not pour cold liquids into the mould when it is hot.
- The maximum recommended temperature of baking/roasting in the Clay baker is 200°C.
- The mould is intended for use in gas and electric ovens.
Washing and cleaning:
After using the mould it is necessary to soak it a few times in warm water and then wash it with a sponge or soft brush. Persistent soiling can be removed by using baking soda. From time to time it is worth boiling the mould in water with vinegar in order to neutralise smells. The mould is not dishwasher safe.
After the mould is washed, it should be left to dry completely - it is recommended to store it in a draughty place.

Dimensions:
Height - 8 cm
Width - 14.5 cm
Length - 29.6 cm
Weight: 1.02 kg
Mould capacity: 2 L