Romertopf No. 117 Clay Baker

I purchased the Romertopf 6 1/2 Quart Clay Baker to replace a smaller clay baker that I have had for years. Baking in clay pots is my absolute favorite way to cook roasts and chicken and this larger size allows me to cook plenty of vegetables and meat to feed by family of five at family dinners (and have leftovers). The flavors are outstanding and I highly recommend this method of cooking to anyone who hasn't tried it. You soak the clay pot, fill it up, and place it in a cold oven and turn up the temp -then you do nothing until it is done -it is the most tender, juicy meat you will ever eat.

The pot is exactly what I expected it would be, although my old one was glazed inside and this one is not. I have used it several times already and that has not been a problem.

I like it so much I am purchasing the same pot in a smaller size so I can cook dinners for two.

this thing barely fits in my oven so it can make a big big stew. i have loved my 4 quart schlemmertopf clay pot but sometimes it's a little small for what i wnt to cook. when i saw the romertopf 6 1/2 quart i had to have it. try this: 2pound roast, 1-2 inches of water, salt, pepper, garlic, basil. cook in oven at 350 for 1 hour. add two large russet potatos cubed, 1 pound carrots, one large red onion, one large bunch of celery, all chopped, and one 16 oz. jar of a good marinara sauce (h.e.b.'s 2 dollar version is great). add water to about 1 inch from top of pot. cook for another 2 hours at 350. you don't even have to check it. this is stew like mom used to make!!!!

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have cooked two turkeys in this since received. wish i had bought one of these years ago. easy and quick to use. meat falls off the bone and is moist and juicy. used a standard recipe, but increased the temp. by 100 degrees and reduced cooking time by 30 minutes. fastest i have ever cooked a turkey other than by frying.

easily handled a 14 lb. turkey. could go larger; specs say up to 17 lbs.

only minor complaint is that if you only have one oven, the temp. is so high and the clay pot so large that it is difficult to cook sides at the same time. i used my gas grill as an oven for the side dishes.

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I've been using this pot to make turkey for the holidays and it works brilliantly. I've just ordered a second one because these same ones from Mexico are not made any longer. The new ones will be shipped from Germany. The German web site for this pot says: "with porous inner glaze in the base", which concerns me. It doesn't appear that my current pot has any glaze in it. And I don't want to mess with perfection.

The max size bird I'd cook in this pot is 13 pounds. I prefer 12.5 pounds, which leaves a bit of room. I leave the thawed, naked bird on a wire rack in the fridge for 16 hours or so to allow the skin to dry out, which makes for crispy skin. I bring the turkey closer to room temperature by leaving it on the counter for 2 hours. I soak the pot for 30 minutes before placing the bird in it. I cook the 12.5 pound turkey for about 2.5 hours at 450 Fahrenheit. I don't use stuffing. Instead I chop a handful of veggies I like and place them in the cavity--leaving enough room for the heat to enter the cavity.

For those interested in the German page (slashes removed): roemertopf.de english roemertopf_klassik klassik.htm

The Romertopf Direct web site says: "All Romertopf by Reco products have been discontinued and our store is now closed."

[Update: 12-31-2012]: One source for these pots ( fantes [dot] com ) wrote to me that the new pots (i.e. non-Reco pots) will be arriving in mid-January. According to them the new pots "will be glazed on the bottom half, and the top unglazed, similar to the Schlemmertopfs"

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As a young mom, I noticed that my Italian neighbor used the Rometopf for everything she baked. I gave it a try. I think it is the only way to get a carefree turkey that has moist breast meat and nicely browned skin. Even my non cook daughter in law made a fantastic turkey with the clay baker. It is great for any meat you want to bake and bread pudding.

Remember to soak it in water before using. It is a life saver if you get a late start on a holiday dinner or important meal. I have used a Rometopf for over 30 years and still love using it. I put it inside my dishwasher with no soap or rinse agent and run a cycle. It comes out fresh and has no soap or rinse residue to worry about.