Laundress is right about space. I keep mine stored in one of the extra bedrooms or in the garage. When in use, it's on top of my chest freezer in the laundry room. I bought an 18 quart Nesco at Sams in 2002. The intention was for a compromise as a 2nd oven since I'd never have the kitchen I'd always wanted with 2 ovens. They don't do well with "wet" cassaroles like green bean cassarole, baked pasta cassaroles, chicken & rice, items where liquid needs to be absorbed or some liquid evaporates during the baking process. It's because of the moist environment. But I do use it to make small batches of biscuits (I do have to bake them longer than instructions); pound cakes; cheese cakes, meat loaf (directly on the roasting rack and fat cooks out of meatloaf); some roasts, and this kind of stuff. I've rarely, other than meat loaf, used the actual cookwell for cooking stuff directly in it--mostly put another pan in it so it's more like an oven. I've done a couple of turkeys in it with mixed results, but I think I cooked them too long. I did use it when we had the wash-in at Glenn's DADoES October 2006, made teh large batch of chicken mole with no effort & it was wonderful.
