InstaGlenn solicits comments on cookware:

Over the years I must have missed you talking about your Romertopf clay pot. Someone like you would have to have one. If you don't, get one and make your Insta Chicken in it.

I've seen these over the years, and they look cool, though it seems like something that might get broken in my household. And how easy are they to clean, really?

We’ve had our Römertopf for about eight years, so I speak from experience: This baby is worth every umlaut.

Cooking is easy, fast and very healthy since no fats (oils, butter) need to be added. Just soak the pot in water while you prep your food. Then, toss in the chicken, veggies and whatever in the pot and cook. You can even use the Römertopf as a serving dish since it looks better than anything else you have.

Despite being made of clay, it is durable (eight years and counting with an accident-prone chef and two twitchy toddlers) and simple to clean. The key is that, similar to a cast iron skillet, the first couple of uses “seasons” the pot. I find it easier to wash than my All-Clad cookware (and that ain’t too hard either).

It is the second oldest of old-school cooking implements, predating the Iron Age. The clay pot was the biggest culinary achievement since a sharpened stick was used to hold mammoth filets over a fire. The more I use ancient cookware made of clay and cast iron, the more impressed I am. Although we’ve had centuries of “advancement” in this area, we haven’t improved much on the results.