Founders Nancy and Steven Schwab’s love affair with brick oven baking started with the Etruscans. After learning about that civilization’s ceramic cookware, the Schwabs developed Superstone—unglazed ceramic that mimics a brick oven effect. The surface creates a dry, even heat that circulates around your food.

The Sassafras Bread Dome holds heat like a traditional Dutch oven, and the sloped walls make it ideal for “no-knead” bread baking, which uses just a handful of ingredients and about five minutes of active prep time. A vent in the dome’s lid releases steam to help yield the perfect loaf—soft and yummy on the inside, surrounded by a crackly crust.

Any Sassafras covered baker is good for breads, stews and more. Since the bottoms of the Superstone bakers are glazed, they won't absorb juices. That makes for roasting juicy chickens and meats. And their pie dish creates flaky crusts as well as crispy deep dish pizzas.

You don’t need a brick oven. You just need the ancient culinary wisdom baked into Superstone.