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Romertopf Clay Pot Cooking
Romertopf Clay Pot Cookers
Romertopf Clay Cookware is no longer available on this website

Romertopf Clay Pot Cooking

Romertopf clay pot cooking not only saves nutrients, but also saves time. Simply soak the Romertopf cookware in water for 5-10 minutes, submersing both top and bottom. Place the ingredients inside and put the whole clay pot into a regular, cold oven and set temperature at 400 to 450 degrees. Then just walk away and relax for 45-60 minutes. The Romertopf cookware will not need your attention and will cook your meal to perfection.

The Romertopf's success is the selection of several different, but specific porous clays and it's unglazed interior and exterior, which allows the Romertopf cookware to absorb a great deal of water. The clay pot must be soaked in water before every use. During the cooking process, the heated and fast moving water molecules penetrate the product, thereby cutting the fibers, depositing the spices and keeping it moist, which delivers to you a tastier, moister and more tender result. Further the moisture in the unglazed bottom of the clay pot allows you to cook without any additives like water, fats, oils or other liquids which makes it ideal for dieters. Of course you can enhance your own recipes with all kinds of spices, butter, beer or wines to suit your tastes. The moist bottom is kept around 220 F, which avoids burning, unless you excessively overstay the cooking time..

Romertopf cookware will develop a patina with time which adds character to the clay pot. Cleaning is simple; fill the top and bottom with water and add baking soda and or vinegar and soak for an hour, scrub if needed with a plastic sponge. For deep cleaning you can fill top and bottom of the clay pot with water, add baking soda and vinegar, put into the oven side by side or at two levels and bring the water to a boil for half an hour.

Clay pot cooking has its origin several thousand years ago when a prepared chicken was covered with mud and thrown into the ambers of a fire. When the clay had dried and hardened, it was taken out and the mold broken with the result of a fabulous tasting chicken.

The present use and shapes were developed in Germany in 1967 by Romertopf, who successfully marketed the Romertopf cookware for the past 40 years with over 20 million units sold worldwide.  Check out our selection of Romertopf clay pot cookers and cookware and find the perfect Romertopf clay pot cooker for you and your family.