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UNLEASH FLAVORS WITH RÖMERTOPF ROASTING POTS
Some things are so good that they simply cannot be improved. So cook for your family the way the ancient Romans did. It's easy with our large "Classic Look" roaster. Up to four people can be served with this roaster, saving time and energy.
Once the pot with all the ingredients is in the oven, there is no need to worry about it. Everything is ready at the same time, the gentle cooking preserves the intrinsic flavor of the ingredients and their important vital substances. So you can enjoy it with a good conscience.
Luzzini
Reviewed in the United States on March 7, 2025
Great clay pot to roast a whole chicken in. It's perfect for 1 pot meals where you can throw everything in an have dinner an hour later or baking the occasional bread
Customer
Reviewed in the United States on March 21, 2025
Interesting way to bake - bread comes out great.
R. Roske-Shelton
Reviewed in the United States on January 18, 2025
This is a wonderful kitchen addition. The pot itself is lovely, glazed and sufficiently sized to hold a large chicken Roast and vegetables to cook in one go. Wonderfully effortless to prepare a full meal in the oven in a single pot.Recommend this highly!
Rae
Reviewed in the United States on January 16, 2025
My first attempt for my new clay baker was two boneless skinless chicken breasts (6 oz each) and a medley of veggies: broccoli spears, cauliflower, onions, zucchini and carrots, along with par-cooked chunks of sweet potato. I’d read that it’s important to size things to cook within the same time, and that was excellent advice. Looking to add moisture, I added some turkey stock and seasoned with herbs. When I took off the lid to brown things a bit, I threw in the zucchini and a handful of shredded Swiss gruyere cheese.Terrific! The clay really does impart an extra layer of earthy goodness. Very happy with my purchase!
gingerbeer
Reviewed in France on February 6, 2024
un classique en version mini , acheté pour un cadeau , j’en ai eu de toutes les marques et toutes les tailles tout le monde est ravi de ces briques à poulet , attention de bien suivre les instructions sinon ça pete direct (faire tremper, démarrage à froid , pas de choc thermique ni de savon ) . euh la taille c’est pour 1 ou 2 personnes maxi , c’est dur d’y paire rentrer un poulet il faut un peut poulet , mais c’est délicieux.
Paul Readshaw
Reviewed in Australia on December 30, 2024
This German Clay pot concept I am very familiar with having owned a schlematoff for over 50 years of trouble free use.I only replaced it with the more modern Romanoff version because the base on the original cracked and having repaired it some years ago, finally gave way completely a couple of months prior to my purchasing the new Romanoff Clay pot.
Niklas Andersson
Reviewed in Sweden on April 24, 2024
Lagom stor för två 70+
Michelle Nagy
Reviewed in the United States on April 17, 2024
I love this clay baker! I use it mostly to make roast chicken, but I've used it to braise beef, just roast veggies, and bake very tall sourdough batards. It's simple, straightforward, light weight and yields excellent results each time I use it. I just soak the lid in water (top side down in the bottom part of the bake that has some water, and then I fill the interior part of the lid up with water) 30 minutes before using, which is usually how long it takes me to prep the food. What's nice is that the clay absorbs the water and while baking, it creates steam, making bread rise and chickens juicy.My typical roast chicken recipe is usually loads of root veggies or whatever is at hand, chopped and put in the Römertopf. I filled it almost to the tip with veggies, which is fine, because the lid is tall. I usually add some olive oil, herbs and seasonings then mix. Then, take a 3-4 lb whole chicken, remove the giblets, and stuff its cavity with an onion and some fresh herbs (if you have any on hand). Use olive oil or butter on the skin along with some herbs and seasonings, place it on top of the veggies, then cover and put in a cold oven. Turn oven on and bake at 425 for 1 hour. After 1 hour, remove lid and bake for another 20-30 min to get the bird golden. Let rest for 15 min and then *boom!* an amazing roast chicken dinner.It's easy to clean after, which is a bonus, since the bottom is glazed. I keep it on my hutch because it looks good too. Highly recommend!
Customer
Reviewed in the United States on April 16, 2024
This was our 3rd Romertopf clay pot over the last 40 years. This was the first where the bottom portion was glazed. We purchased it December 2023. After the 4th use 2 cracks were noted in the glazed bottom portion. The dishes prepared in this pot were not as flavorful as our previous Romertopf clay pots. I am unsure if the glazing affected the flavor ( or lack of). The site where purchased pot indicated there was a 1 year warranty against manufacturer defects. Having had Romertopf clay pots previously, we have always been very careful in handling and cleaning them, so I do not believe crack was related to our use or handling. This was after the typical Amazon return period had elapsed, but they were kind enough to offer refund with a $17.80 restocking fee. We unfortunately will not be using Romertopf products in the future.
Katarzyna
Reviewed in Poland on October 8, 2022
Produkt dotarł wyszczerbiony
Ed Noonan
Reviewed in the United States on January 17, 2019
I am new to clay pot cooking and have really enjoyed my new Romertopf. I spent the last month teaching myself what this does, and does not do well. In essence, you are steaming your meals with a clay pot. There are techniques that you can use to crisp meal, but that does take a little time to learn. I really like that the bottom portion of the cookware is glazed, this makes for easy clean up. Both pieces are dishwasher safe, but I have had little difficulty keeping my clean while washing it by hand. There are a few things that you are going to have to accept, when using clay / one pot cookers. They are:1. You are cooking at a high heat for about an hour. Though you place the Romertopf in the oven cold I figure that the first 15 minutes of the cook are devoted to bringing the dish up to temp. After that you are cooking at 400-450 degrees usually for 30-60 minutes. These are higher heats (many of my recipes are low and slow cooks), so I have had to adjust.2.. Putting all of the ingredients in a pot (one pot meals) leads to some things being done well, while others really suffer from overcooking. It is nice to have all of the flavors meld, but vegetables really end up being overcooked. When cooking a protein (whole chicken, pork loin, etc.) I cook the sides in separate containers. I learned this lesson after cooking a pork Florentine roast. All of the cheese cooked out of it, the spinach reduced to mush and the pork ended up being steamed and rubbery. Clearly an example of my not understanding the concepts of clay pot cooking. However, I have made some great roasted chickens, meat-loafs, shepherds pies and other dishes.3. One of the benefits of all of that heat is that there are a lot of drippings that you can use to make wonderful gravies.4. The company cookbook needs a lot of work. This is not a miracle piece of cookware, it will not replace all of the cookware in your kitchen. Yet in the cookbook they focus to much on things you would not normally make in the oven (soup) and not enough on things you would want to make (like more recipes on roasts). Further, if you look to YouTube for insights, there is a very little in terms recipes and "how to's".Overall, I am very happy with my Romertopf and am looking forward to years of use.
Elisabetta De Santis
Reviewed in Italy on October 8, 2017
veramente soddisfatta il prodotto soddisfa pienamente le mie aspettative. le dimensioni perfette per il mio forno elettrico piccolo ma ottimo per cucinare anche cosciotto di agnello. gli alimenti cucinati in questo modo sono eccellenti, morbidi e fragranti.
Johnathan Loeser
Reviewed in the United States on December 9, 2014
I prefer the old version where it was not glazed on the inside. I retained more of the flavors.
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