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Feb 4, 2014 03:36 PM

Has anyone had any experience with the Pampered Chef Round Covered Baker?

I've been reading a lot of great things about the Deep Covered Baker (DCB), but think that is too big for cooking for 1-2 people, so I'm looking at the Round Covered Baker (RCB). Do you know anything about that product and would you recommend it? For DCB recipes that are halved to go in the RCB, would cooking times be any different? Thanks for any info....

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  1. looks like your basic stoneware covered casserole dish $50 seems steep but otherwise a covered casserole is a useful item. The big difference vs the Deep Baker is that with less capacity, less depth and the round vs elongated shape you will be limited more to casseroles and side dishes and such but not have room for say a pot roast, pulled pork, baked beans, a clam bake, or a chicken. So If you are thinking of using it more like a Dutch Oven - roasting, braising etc go for the larger pot and enjoy leftovers - those recipes are harder to half , if you are looking for a casserole dish - the smaller size will work Really depends on what you want to make with it and what else you have.

    1. Not a fan of Pampered Chef, there are many products available at the same price that are of higher quality and many more products that are of equal quality at a lower price. JMO.

      1. We haven't used it yet, but have the RCB. Ours has a few scratches, but was free. I think the GF wants to try bread baking in it.