Before you load your ceramic vessel and stick it in the oven, soak the lid in water for 10 minutes. Then, place the whole thing in the oven. As it heats up, steam rises into the cone, then condenses and trickles back into the shallow base, creating a moisture-perfect environment.
Whether you're braising meat, steaming veggies, or making sauces, this slow method of cooking protects the food’s nutrients and rich flavors. And not only goes from oven to countertop, it also can go back in the freezer when you're done eating.
The company that makes these ceramic cookers traces its lineage back to the 1800s. Since then, they have moved their manufacturing from England to Portugal, but remain true to their timeless ceramic designs.