Reco International Classic Romertopf 14 Pounds Clay Baker
by Reco International
Product Summary
Manufacturer: Reco InternationalBrand: Reco
Release Date: 2006-12-08
Model: 01132
Color: Terra Cotta
Product 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
Kitchen and Housewares Reviews of Reco International Classic Romertopf 14 Pounds Clay Baker
Customer Review: My best buy ever
Summary: 5 Stars
I've had this roaster for over a year now, and I love it. I've cooked roast beef, turkey breasts and roast chicken in it, and every single time it comes out perfect. The meat is always moist and hardly needs a butter knife to be cut. The chicken and turkey especially are so moist that I wouldn't consider cooking them any other way. I did a pot roast last night in it. I forgot to set the timer, so my beef ended up more done (we usually like it rare), but it was still tender and full of flavor.
Description of Reco International Classic Romertopf 14 Pounds Clay Baker
The Romertopf #1132 clay baker is extra large, cooks for up to 8 people. Accepts up to 14 pounds or a 13 pound turkey. Clay pot cooking allows you to prepare quick, healthy, high quality meals that cost less and taste better. Food cooked in a clay pot requires no liquid unless specifically called for. The result: all natural juices, the full flavor and taste and all the essential nutrients and vitamins are retained. The taste is truly superb. You can cook all kinds of food without adding any fat, in line with the demands of modern dietetics. The Romertopf is made of a special porous clay and is unglazed inside and out allowing it to breathe during the cooking process. By soaking the pot in water before cooking, moisture is absorbed by the clay. The tiny water particles are released during cooking, penetrating and blending with the natural food juices, increasing flavor, tenderness and enhancing aroma.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
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