Reco Romertopf 3-Quart Clay Baker
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Kitchen and Housewares Reviews of Reco Romertopf 3-Quart Clay Baker
Customer Review: Wonderful Meatloaf!
Summary: 4 Stars
I learned about Romertopf bakers when visiting a friend. She prepared the best chicken I had ever eaten, and one of the things that so impressed me was how easy it was to use. We got to visit the whole time dinner was cooking! She wasn't tied to the kitchen doing meal prep. It was so easy that I knew I had to get a baker for myself. I chose the 3 qt. size because although we are only two, I knew I would want to use it when cooking for guests.
The day the Romertopf arrived, I was getting ready to make meatloaf for dinner, and happened to notice the meatloaf recipe that came with the baker. It was amazing. I am not a big fan of meatloaf, but this was really good. It was such a treat to be able to put everything in the baker, pop it in the oven, and have the whole dinner ready in one easy pot. Reco Romertopf 3-Quart Clay Baker
Customer Review: A Kitchen Necessity
Summary: 5 Stars
This is the second Romertopf baker that I've owned. The first one I bought in Europe; it finally cracked after 12 years of service. It is my secret for making the best baked whole chicken ever - crispy on the outside, and moist & tender meat. It keeps the oven clean, since the bird is covered, and the baker is very easy to clean after use. I've only done chicken in it, however other meats can be used. You need to have a Romertopf for each type meat, since the flavors absorb into the clay. The 3 Qt size will fit a 3-5 lb whole chicken nicely with room for vegetables (for instance, a few halved onions, a few carrots, herbs.) Veggies are strictly optional, as the chicken has lots of flavor without them. Bake for 90 min & enjoy!Customer Review: Bakes fabulous bread
Summary: 5 Stars
I have owned a three-quart Romertopf for years, and it started getting used at least once weekly when I started baking sourdough bread in it--especially No-Knead Sourdough. I followed Dr. Ed Wood's ("Classic Sourdoughs") recommendation of doing the second rising of the dough in the Romertopf. First, I use a non-stick spray in the base, wait until the dough has doubled, then soak the top and bottom in water for 15 minutes--just floating the bottom, of course. Both then go into a cold oven, you set the oven to 450 degrees and come back in 1 hour and 10 minutes. The result is a gorgeous, golden brown loaf from this miniature brick oven!Customer Review: Really excellent for lazy cooks
Summary: 5 Stars
Soak the romertopf in cold water while you're preparing your meat and vegetables. Take the romertopf out, put the food in, put the romertopf in the oven (no preheating), turn it on, and forget about it until dinner is done. My mother got me one of these as a gift and it started as a countertop curiousity that has morphed into a regular cooking item. The romertopf has extremely forgiving cooking times, and so you don't have to worry much about overcooking, and the food ends up incredibly flavorful and tender. Fantastic for pot roasts, pork roasts, lamb roasts, small chickens, etc.Customer Review: Best chicken roaster ever ...
Summary: 5 Stars
As the other reviewer notes, this is really a forgiving method of roasting food in the oven, especially checkens, which can be a bit unforgiving (and then dry). Just soak the romertopf 30 minutes and put the chicken (and/or whatever) in the oven (preheated or not) at 400 degrees or so and it's going to be great in an hour or so (just take the top off for the last few minutes to brown the skin). You can pour some liquid into the bottom to keep everything moist (we like strong ale) but it isn't necessary. If you like roast chicken then your kitchen shouldn't be without this wonder.