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Description
Cooking chicken Tetrazzini in the oven or on the barbeque often requires frequent basting and attention to prevent a dry and bland meal. Meanwhile, frying the chicken in a skillet necessitates the use of fatty cooking oil. Each year, the dilemma of cooking juicy, savory meats without the toil and fat inspires a plethora of fresh tools and appliances. Despite all this new-fangled technology, the most effective solution was born during the Roman Empire era: the clay pot. Reco International Romertopf has launched the renaissance of clay-pot cooking with quality products, such as this baker. The smallest model available holds 2 to 5 pounds of food, or 1-1/2 quarts, to accommodate one or two people. In addition to succulent meat, the baker adapts for Shepard's pie or an apple crisp. The baker features the classic Romertopf design. The porous clay construction is free of lead, cadmium, and other impurities. Two shaped handles enable baker transportation. A lid fits on top to contain steam and nutrients. Prior to each use, soak the baker for 10 to 15 minutes to allow the clay to absorb moisture. While cooking, the baker releases this moisture to infuse the dish's natural juices for greater flavor and tenderness. Do not preheat the oven when cooking with Romertopf as sudden temperature shifts may result in irreparable damage. Place the filled baker instead in a cold oven for gradual heating. Wash the baker with warm water and sponge and dry immediately. Avoid hardy detergents that may permeate the clay for negative flavor. The baker's interior will stain over time, a reflection of natural seasoning. The baker comes with a limited guarantee. Read all enclosed materials with care before the baker's initial use. Made in Mexico, the baker measures 12 by 6 by 8-1/2 inches and weighs 5 pounds upon shipping. --Jessica Reuling
Features
- Petite Romertopf 1-1/2-quart baker for baked ham, roasted potatoes, or a strudel; holds up to 2 to 5 pounds
- Porous clay construction free of harmful impurities; soak prior to use for enhanced moisture
- With shaped handles on both ends of the baker; lid contains steam, flavor, and nutrients
- Wash by hand and dry immediately; avoid exposure to harsh cleansers and sudden heat changes
- Made in Mexico; measures 12 by 6 by 8-1/2 inches and weighs 5 pounds upon shipping
Customer Reviews
Small Romertopf, for great flavorElise (plt)
Clay bakers like this were used during the millenia, and still are great for today. Truly a time tested product! Why is called Romertopf? Because Romans used to cook in those. (Romertopf="Roman pot" in German).I used Romertopfe for years, this one is small, good for two people.You may consider various sizes for different purposes.This baker, in case you are not familiar with, goes for 5-10 min in water, in order to soak it, and than to oven, but not preheated. The temperature needs to raise gradually. Food cooks in its own juices, if you choose so, but you can also cook stews, and deserts, or even bake cakes, of course.The food cooked in Romertopf has amazing flavor, there is truly a difference in dishes cooked the contemporary way, and in this baker. I recommend this product highly. If you want the flavor of dishes of a bistro, this pot for sure will do.
Great for artisan bread!E. Swope
I have been making sourdough from home grown cultures (very simple, start with a cup of flour and a cup of water.. and then feed daily; a bit too complicated to explain the entire process in a review of cookware) with moderate success. My problem always comes in at the last stage when I transfer the loaf from the bowl in which it has risen to the pizza stone in the oven. It always "deflates" that is... loses the rise. I could give it a second rise, but the yeast would be almost depleted, and I would still have the same problem. After a little poking around I found a site where someone had compared baking on a stone to a stoneware covered baker (by dividing the dough and baking half in each. The one in the covered cooker came out twice the size and more evenly browned) and I realized that was the answer (no transfer needed). I looked at many clay cookers on Amazon, and many would not be as suitable because they are glazed. I thought about buying another one of these (and may still) because I have used mone primarily for roast leg of lamb (which comes out beautifully tender when baked in the Romertopf cooker, but consequently, mine is pretty well saturated with fats from cooking meat and I worried it would impart that flavor to the bread. Nonethe;ess I tried it just to see how much of a difference it would make, and WOW! My loaves were twice the size, fluffy on the inside, crusty on the outside. This really did the trick! I doubt that the clay roast pans would work as well, perhaps better than the stone but not as good as a covered pot. I am adding this review to call this out to people who bake. It is excellent for roasting and stewing... and also makes a terrific baker! I almost want to replace all my glass (but that has unique properties which are preferable in some dishes). I would say the only caveat is storage space. This is a bulky item, but really well made (I have had mine for over 15 years and it just gets better and better with use). But then for anything you buy you have to consider whether or not you have the room to store it. if you do, I would heartily recommend this!If you are looking for a clay or stone baker for home made bread, consider this as a possible alternative to Sassafras Superstone Covered Baker (which also looks quite nice). i guess it depends on the size shape you desire. the romertopf is a nice alternative because it is 2/3 the price and more versatile. I am glad I experimented with baking in mine, and now will use it whenever I make bread.
Finally bought my own RomertopfTitanium Raven
A friend of mine cooks with the Romertopf; hers is the large 113 model. She cooks this awesome chicken with wine and mushrooms, and it's to die for!A few months ago, I bought this smaller-sized one. Also known as model 110 (it's on the base of the Romertopf), it's large enough for a chicken or a medium-sized roast, but not much else. If you want to cook vegetables and such along with meat, get the #113 model. I guess Amazon is still selling the 113 here: Reco International Classic Romertopf 14 Pounds Clay Baker. I bought my 110 from Amazon, but as I write this review, the page says "Currently Unavailable" with no mention of restocking.I recommend this smaller Romertopf for cooking for one or two, say some chicken (or other meat) pieces with vegetables, or just cooking a whole chicken or moderately-sized roast in the 110, and cooking your side dishes separately. Of course, you can cook strictly vegetarian dishes, too. It's just that cooking with the Romertopf makes for such juicy meat dishes, it's where this clay pot really shines in the kitchen! One caution with the small Romertopf -- it's easy to overstuff it or at least fill it to the brim, so be sure to put it on a pan with edges to catch any liquids that may overflow while cooking. Mine has bubbled over every time, so far!I'd also recommend this smaller Romertopf for those interested in trying clay pot cooking, but are not sure if it's something they'll want to do much of. Romertopfs can be kind of expensive (the prices at Amazon are usually the best I've seen, especially when combined with free shipping, when available), and a smaller one costs less. Note: Because these are unglazed clay, when they are used they will "season" by absorbing food liquids & residues, particularly oils -- mine already has splotches from 3 different dishes cooked in it. As such, it's not something you can easily give away as a gift if you don't like cooking with it.
