International Traditional Style Ceramic 15-Ounce French Onion Soup Crocks, Polished, Set of 2

the lamb chop was delicious after 7 hrs low gas cooking. great price and fast delivery.

If you want to make a curd at home then this is the best product. It looks good and the quality wise I will give 100 out 100.

I originally ordered this from Bed, Bath and beyond. Received it in broken in little pieces. So I ordered same one here. Was put in another shipping box and received it in perfect condition ! Now let the baked beans for Memorial Day BBQ begin. Thank you Amazon drivers!!!!! You take such great care in delivering our packages! And yes I love the pot!

Heavy weight. Well glazed. No chips or cracks.Four pieces. Two crocks and two lids.Crocks wrapped in bubble pack and lid separated by cardboard.Separated by cardboard and repeated packing for the other crock and lid.All inside a box, inside a box, inside a third box.In addition I've seen a lot of comments about the little hole in the bottom of the handles getting water in them during washing. The reason for the little hole is to vent the extremely hot air during the firing process. If the hole wasn't there the hot air would expand and have no place to go causing the handle to explode. You can plug that hole now or just put your thumb over it while washing to keep the water out.I just got them and have not used them yet. I will update this review if they disappoint me.Until then consider me 100% satisfied!Update: Made French onion soup. They worked out perfectly. A good portion size (15oz). Broiler safe. I had them under High Broil about 5 minutes. I would recommend hand washing them because food (cheese) gets under the lip of the bowls and I don't think a dishwasher could get to it.Overall rating: 5 stars, very satisfied.

Large enough to bake 2lbs of navy beans or pea beans. Can be washed in the dishwasher too. Please do yourself a favor and be aware that this pot is to be used IN the oven only and NOT on the range top. Also note that the manufacturer recommends the oven NOT be preheated before placing the pot in the oven.I don't know what's up with all the comments about the lid handle being difficult to grip. Perhaps the handle is a new design on my pot? Due to all of those comments #1, I was hesitant to purchase this item and #2, the first thing I did after opening the box was grab two different thickness pot holders and attempt to open the lid. Well, even with my slightly arthritic 70 year old hands I had no problem at all!The only reason I did not give this item a 5 star rating is because the thickness of the ceramic is not as thick as that of the Fox Run 0350COM bean pot, which I also own. But, there are times when I need the greater capacity so I'll keep them both!Boston Baked BeansIngredients1lb dried navy or great northern beans1/2lb salt pork or, 1/2- 3/4lb bacon; cut into 1" cubes1 medium onion; diced1/4cup brown sugar; packed1/2cup full flavored molasses1tbsp Worcestershire sauce1tsp dry mustard1/4tsp black pepper1tsp salt –added for last 30 minutes of bakingDirections:Soak beans in water to cover by 2 inches for 12-24 hours - Dissolve 1tsp of baking soda in a small glass of hot water and add to beansAfter soaking, be sure to thoroughly drain and rinse the beans until all the scum is washed away.Place the beans in a large saucepan and cover with fresh water. Heat to boiling; boil for 2 minutes, then remove from heat and let stand for 1 hour. Skim away any foam that may come to the top.If necessary, add water to cover beans and, if desired, add 4 crushed garlic cloves to the water. Simmer uncovered (DO NOT BOIL or beans will burst) for 20 - 50 minutes or until no longer hard. Drain beans, reserving the liquid.Place 1/2 of salt pork/bacon at the bottom of the baking pot; add all of the onion, then the beans and the remaining salt pork/bacon on top. Stir together remaining items with 1 cup of the reserved liquid and pour over beans. Add enough of the reserved liquid to almost cover the beans.Cover and bake at 250 degrees until al dente tenderness is achieved; 4 to 6 hours. Check beans after 2 hours. If beans are too dry, add boiling water to pot. If beans seem too wet, remove lid and bake uncovered for 1.5 hours and then check again. Add 1tsp of salt for last 30 minutes of baking.

Received pot and was pleasantly surprised that it was better quality than I had expected. Good price

My husband and I made my old Boston baked bean recipe and found a recipe for Boston brown bread on line. We had so much fun, and the beans were great. I gave the pot to him for his birthday. We will use it many times in the future!

I loved the size of the bean pot can make enough beans for a family of 4-6 depending on appetite of family.

Haven't use them yet

Tuvo un pequeño detalle, pero nada importante

This is a beauty! Lighter than my Mum’s old pot but very “handy”. Unlike many I find the kid knob quite comfortable I tried it with my silicone oven mitts. Good grip, no different from what I remember. It’s a jolly looking pot.There are a lot of books and crannies in the pot and lid. At first I thought this was just going to be a pain! Which it might just be! But I realized that the hi a little pot is a “convection pot” all those turns in the pot and the lid keep the hot moist air circulating in the pot. Keeping the heat even over a heavy and packed product cooking. And they keep the pot from blowing its top under the pressure in the steamy inside! So remember to clean these little places after every use so you don’t start growing something in your stored pot!There is a really good recipe in the comments of this product.It will be good for jugged dishes too like rabbit (hare) or osso bucco or the vegetable stews.Going to make some good baked beans now!After a year or so with this pot I’ve found it really reliable! I also never put it in a hot oven but bring it up to temp with the oven.BUT it also has another amazing function… it’s a really good fermentation crock for sauerkraut and other veggies! I just started a batch on Sunday and it smells really clean and delicious. The glazing is solid enough that there will be no odour left when washed out after the cabbage is fermented. The mouth is really comfortable to pack the cabbage or other pickle you are fermenting in a large batch. And it doesn’t leak all over the place if you don’t fill it to the top!This “jug” is really useful. I bet our Irish ancestors used this type of pot to do all sorts of jobs! Happy baking’!

I am a very dislike that .There were two cracks on the first use today

Perfect for onion soup with baked cheeses