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List Price : $29.99
Price on July 21, 2012 : $24.95
List Price : $29.99
Price on July 21, 2012 : $24.95
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Reco Romertopf No.110 Classic 2-5-Pound Clay Baker Reviews
| 8 of 8 people found the following review helpful  Small Romertopf, for great flavor, By Elise (plt) (US) - See all my reviews This review is from: Reco Romertopf No.110 Classic 2-5-Pound Clay Baker (Kitchen) Clay bakers like this were used during the millenia, and still are great for today. Truly a time tested product! Why is called Romertopf? Because Romans used to cook in those. (Romertopf="Roman pot" in German).I used Romertopfe for years, this one is small, good for two people. You may consider various sizes for different purposes. This baker, in case you are not familiar with, goes for 5-10 min in water, in order to soak it, and than to oven, but not preheated. The temperature needs to raise gradually. Food cooks in its own juices, if you choose so, but you can also cook stews, and deserts, or even bake cakes, of course. The food cooked in Romertopf has amazing flavor, there is truly a difference in dishes cooked the contemporary way, and in this baker. I recommend this product highly. If you want the flavor of dishes of a bistro, this pot for sure will do. 5 of 5 people found the following review helpful Finally bought my own Romertopf, By Titanium Raven (United States) - See all my reviews Amazon Verified Purchase This review is from: Reco Romertopf No.110 Classic 2-5-Pound Clay Baker (Kitchen) A friend of mine cooks with the Romertopf; hers is the large 113 model. She cooks this awesome chicken with wine and mushrooms, and it's to die for!A few months ago, I bought this smaller-sized one. Also known as model 110 (it's on the base of the Romertopf), it's large enough for a chicken or a medium-sized roast, but not much else. If you want to cook vegetables and such along with meat, get the #113 model. I guess Amazon is still selling the 113 here: Reco International Classic Romertopf 14 Pounds Clay Baker. I bought my 110 from Amazon, but as I write this review, the page says "Currently Unavailable" with no mention of restocking. I recommend this smaller Romertopf for cooking for one or two, say some chicken (or other meat) pieces with vegetables, or just cooking a whole chicken or moderately-sized... Read more 3 of 3 people found the following review helpful Great for artisan bread!, By This review is from: Reco Romertopf No.110 Classic 2-5-Pound Clay Baker (Kitchen) I have been making sourdough from home grown cultures (very simple, start with a cup of flour and a cup of water.. and then feed daily; a bit too complicated to explain the entire process in a review of cookware) with moderate success. My problem always comes in at the last stage when I transfer the loaf from the bowl in which it has risen to the pizza stone in the oven. It always "deflates" that is... loses the rise. I could give it a second rise, but the yeast would be almost depleted, and I would still have the same problem. After a little poking around I found a site where someone had compared baking on a stone to a stoneware covered baker (by dividing the dough and baking half in each. The one in the covered cooker came out twice the size and more evenly browned) and I realized that was the answer (no transfer needed). I looked at many clay cookers on Amazon, and many would not be as suitable because they are glazed. I thought about buying another one of these (and may... Read more |
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