Romertopf No. 113 Clay Baker

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Description

Cooking pork spareribs in the oven or on the barbeque often requires frequent basting and attention to prevent a dry and flavorless meal. Meanwhile, frying the ribs 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 baker holds approximately 14 pounds of food, or 4 quarts, and accommodates four to six people. The baker finds use in preparing soup, jambalaya, and pot roast dishes alike. 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 stains over time, a reflection of natural seasoning. Read all enclosed materials with care before the baker's initial use. The baker comes with a limited guarantee. Made in Mexico, the baker measures 16 by 11 by 8 inches and weighs 11 pounds upon shipping. --Jessica Reuling

Features

• Classic Romertopf 4-quart baker for up to 14 pounds of food; suits 4 to 6 people
• 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, baker measures 16 by 11 by 8 inches; 11-pound shipping weight

Customer Reviews

Perfect size for turkey parts (and whole ducks)
Lynn in PA

Two, large turkey wings fit perfectly in the bottom of the 4-quart Romertopf ("113" stamped on the bottom). In the 3 years that I've had mine, turkey wings are the only thing I've cooked in it although a duck is slated to be cooked in it tonight. As with the wings, this is the right size for anyone wanting to cook a whole duck.Turkey wings tend to get a bit dry if roasted in a traditional, covered, roasting pan. In a Romertopf, however, the meat is incredibly moist. All I do is season the wings, put them in the bottom of the soaked (in cold water, both top and bottom) Romertopf, stick it in a cold oven, turn the oven temperature to 425 degrees, then forget about it until the oven timer goes off 50 minutes later. Most times the wings are browned as desired. The few times they have not been, I've removed the top and returned the uncovered wings to the oven for an additional 10 minutes.Although people writing reviews for some other size Romertopfs say they stick it in their dishwasher, mine came with instructions to only wash it by hand and never use soap. For removing grease, the use of baking soda is suggested. I have found the easiest way to clean a Romertopf is to first remove as much as possible with slightly warm water and a nylon brush, then soak it over night. In the morning the baked-on dripping are much easier to remove. After removing them I do a final cleaning with baking soda and warm water.One thing people should know is that Romertopfs, no matter what size, can not be cleaned so they obtain a new, never used look. Being made of porous clay, the bottom and inner top get stained and spotted (from grease).

Simply The BEST
MOVIE MAVEN

I have had my Romertopf clay pot for over 15 years and use it at least once per month. It absolutely, positively makes the easiest, juiciest chicken I've ever eaten. I simply wash and dry the chicken, salt & pepper it, place 1 cut lemon in the cavity and put the chicken in the pot. One hint if you like crispy skin, take the Romertopf top off 10 minutes before the chicken in done cooking. It always shocks me that everyone doesn't know about this pot and use it constantly. So worth the price. You will not be disappointed.

Fabulous oven cooker
Rick Wise

We've had two Romertopfs for over 25 years. They are perfect oven pots for most birds and many long-cooking meats. About cleaning: the reason the directions say use no soap is the porous clay absorbs the soap and renders it back into the food. However, when your pot(s) become really well seasoned from thousands of cookings, these restrictions no longer seem to apply. We do use soap, sparingly and quickly, to remove grease. (Note that my wife, Victoria Wise, is a professional cook and cookbook author; she would instantly taste soap in the food if there were any. Run an Amazon search for her name and you'll find descriptions of her many amazing books.) Also, we find that now that these pots are so seasoned we can stick them into a hot oven with no problem. Finally, we no longer need to soak them.