Features:

  • Clay baker handcrafted in Germany designed for making moist, delicious roasts, braises and breads, and meats
  • Soak the top before use, the lid will absorb water to create a blanket of steam inside and out; natural flavors are intensified
  • Features side handles; glazed bottom makes clean up easy
  • Holds 7.3 quarts; and up to 18 lbs.; serves 6-8 people; measures 17.25" x 13.25" x 8.75"
  • Dishwasher safe;oven safe; microwave safe
  • Holds 7.3 Quarts (Serves 6-8 people)
  • Cooks in its own juices; additional fats, oils or liquids are hardly necessary
  • Vitamins and minerals are retained
  • nothing can burn, oven stays clean
  • natural flavors are intensified
The real thing!

I bought this Römertopf because I remember my mother using one in Germany when I grew up. She was a trained chef and knew what she was doing. This is exactly like the one we owned way back. -- Thus far, I have used mine to make the meat sauce for lasagna. Once the meat is browned in the pan and all the ingredients have been added and blended, I fill the sauce into the Römertopf and let it cook for about three hours. Because this is a bit of a big production and the sauce turns out so very good, I make a lot of extra sauce and freeze it.

Aromatic Bliss and Gastronomical Delights!

After purchasing and cooking in a large Romertopf, I purchased a second smaller one for fish and bought one as a gift for my sister who uses hers weekly. The ease of cooking, the aromas that fill the home, and the delicious results are well worth owning and using these beautiful cooking vessels.

GLAD TO FINALLY OWN A ROMERTOPF

Beautiful, always wanted a Romertopf..price was right. I cooked turkey wings with root vegetables so far but please {I've learned} boil and drain the turkey in a separate pot first to reduce oiliness of the wings because this cooker will have turkey swimming in oil. After oil removal the dish was delicious.

Perfect even cooking!

I have always been the chef in the family and now I have a family of my own and we don't go out to eat hardly ever. I still believe in the traditional family dinner at the table. The Romertopf is amazing!!! I cook a lot of roasts and make things out of the leftovers. The meat is tender, juicy and evenly every time. You can make anything in it and it's design is beautiful. It does brown over time with use but I believe that it only adds to its character. I am going to be getting other sizes and throw out my other roasters. By far the best!! Thank you thank you!!

Highly recommended for Sourdough breads

I’ve been baking sourdough for a couple of years now with the Sassafras Superstone, But this is much better! On my first bake in this was amazing, the crust was even throughout the loaf, even on the bottom, no burns. The loafs bakes in the Sassafras Superstone always burned the bottom. I also find the shape to be much easier to work with. The bread in the picture was 1.7 pounds, but could easily make a loaf of bread up to 5 pounds. This product would make a phenomenal gift for any sourdough Baker.

Turkey was cooked to perfection

This is my second Romertopf. I have the regular size for roasting chicken etc and wanted one to cook my turkey. It came promptly and in perfect condition. Be warned it is heavy but I cooked a 14lb turkey and it came out perfect! My kitchen sink is not large enough to soak the Romertopf so I bought a plastic storage container just a little larger than the Romertopf. Now I just set the container in the bathtub - place the Romertopf in the container and fill it with water for soaking. Once I'm done it is simple to empty the container into the tub and dry it off and store it until next time.

I will always use Romertopf to roast a Turkey

My resolutions after using the Romertopf 117 for the first time to roast a Turkey: 1) I will always use a Romertopf to roast thanksgiving day turkey and any whole bird on any other day. 2) I will never brine a poultry with the anticipation that the poultry will stay moist. For the first time I did not brine the Turkey and used the Romertopf. The results were phenomenal. It just took a little over 2 hours at 420 deg F. I was pleasantly surprised to see the skin nicely browned and for the most part evenly too (I was not expecting this result). I had to drain the fat away and keep it in the oven for 5 more minutes, remove it out and let it settle for 20 minutes. Started carving the bird and people started to sample the turkey. There was a line - yes a line. Enough said- I highly recommend this method of roasting poultry.

This is essential kitchen equipment

This thing is great! This is no fuss cooking, no messy cleanup. If you want the best roast chicken- brine overnight, salt, pepper, butter under the skin, and spice the chicken, put in in Romertopf with some parchment paper on top of some vegetables and bake. Believe me, this is the best chicken you've ever tasted. Cleanup is easy anyway, but with the parchment paper it's trivial, 2 min. I save the drippings for stock when I render the chicken and use the carcass for stock. Also, throw in a couple of heads of garlic to roast along with the chicken and you'll have a delicious roasted garlic after as well.

Juiciest Roast Chicken Ever!

This makes hands down the juiciest chicken I've ever made, and I went to cooking school! It's absolutely idiot proof. I've been giving these to friends as gifts now for the last few years because they always rave about my chicken. The secret to getting a crispy skin on the chicken is to remove the lid about 8-10 minutes before you are ready to take it out of the oven. You can spoon some of the excess juice over the top. The result is fantastic. If you like roast chicken, this is the new staple for your kitchen! Can be used with other meats as well, according to friends, but I admit I have not experimented much myself yet.

Everything looks fine. I bake bread in this

It was not broken when it arrived. I tapped using my knuckle all over listening for potentially hidden crack. Everything looks fine. I bake bread in this. My old (a' 20 years) cracked because of an accident, and I was using it for some months anyway. I also bake our ducks in it; they are free range and therefore more difficult to cook them right (crunchy skin, tender breast etc.) without drying out. Romertopf is superior to the Cloche for bread making. I bake bread in my infrared barbecue; I put pizza stone under the Romertopf to prevent the bread bottom to become too hard or even burned. The dough, sitting on baker's paper, is inserted into the bottom shell together with the paper. Then it is covered with the top shell. I usually preheat the shells to 600 Deg. F before adding the bread dough. Temperature is lowered to 400 or so. How long to time this portion of the process/ Depends on your unit, temperature and dough volume. 2nd step starts with removing the top - carefully because there will be super-hot steam. Check the dough with probe just like if baking cake. Then bake the bread uncovered until the surface is nicely browned. This is baking the so-called Artisan Breads

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