Cloche

I did have a cloche a number of years ago, and as I recall, you soaked it in water before using it, preheated it in the oven, and then baked in it. I used it a lot, not just for baking, but I roasted chickens and stuff in it as well. It seems that you can use it as you would any terra-cotta baking thingy. I also used to use the base for baking large steak and kidney or game pies; it was nice because it really held the heat.

[KyleW]

terra-cotta baking thingy

I love fancy cooking terms
It sounds to me like the kind of thing I need to have. Your description of it as a multi-purpose implement may put me over the top. Williams-Sonoma has one for $52. Very tempting. Thanks MaryeO and welcome back!

[thebighat]

Hate to get so repetitive- most complete discussion of cloche is in The Bread Builders by Daniel Wing and Alan Scott.