I recently received a clay chicken roaster as a gift, and I strongly recommend them. The chicken I cooked in it yesterday, I actually forgot about, and forgot to set my timer. I left it about 2 1/2 hours, which is nearly an hour longer than I would normally roast a chicken. Then I turned the oven off, but left the chicken in the oven to stay warm because DH was delayed at work. After another 45 minutes it was still juicy, not at all dried out. I did put about a cup of water in the bottom of the pan when I started it, but had the bird up on a pair of 4 prong rotisserie forks to keep the bottom out of the juices so it could brown. Mine's a Litton Simmerpot, it's my new favorite meat pan for the oven.