by Tiffany | Jun 7, 2013 | Food, Mains | 95 comments
Davidon August 18, 2013 at 2:57 am
I have a Romertopf that I use to bake no knead bread in and it is wonderful. I have not purchased one to use for everyday cooking, but it looks like that may now be a future purchase. I have a question that you or one of your subscribers may be able to help me with regarding the peaches in simple syrup recipe that brought me to your site; is there anyway to describe the difference in taste between “pickled peaches” and the pea ches in simple syrup? I like the peaches in a simple syrup, but am not sure about a “pickled” taste? Thank you. David Kramer, Wesley Chapel, FL [emailprotected]
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Eveon July 29, 2014 at 7:03 pm
Can you share your recipe? What size clay baker do you have?
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Jonathanon October 23, 2014 at 6:13 pm
Can you tell me how you use it for no knead bread? Just like a regular Dutch oven?
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Anneon January 29, 2019 at 9:49 pm
Hey Jonathan –
Years have passed but I thought that you might like a recipe to bake bread in your clay baker. This is from King Arthur Flour. The difference is you put the baker into a cold oven and crank the heat. Use parchment paper under the dough and you can let dough do its last rise in the baker. This is a loooong process but worth it. Make the dough on Saturday and bake it on Sunday. https://www.kingarthurflour.com/recipes/no-knead-sourdough-bread-recipe
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Karel Baumon April 10, 2021 at 12:42 am
Anne, like half the world I discovered sourdough baking during lockdown last year🤗 I also love my no-knead breads and baking ‘cold’ in the Romertopf has spared my hands many burns too! Just wondering what temperature you set your oven at? I’m not sure how to adjust the KA recipe… thanks for your help.
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Lynn McLenonon July 2, 2021 at 7:38 pm
I am new to making sourdough and have tried the Tartine recipe for 2 loaves twice now. The bread is wonderful! I bake it in my Enrita clay roaster at 450f for 50 minutes then remove the lid and bake another 13-15 minutes.
Marthaon February 22, 2022 at 12:10 pm
Do you soak the clay cooker in water first for the bread? I’ve made tons of sourdough loafs in dutch oven but never used the clay
Duaneon February 6, 2015 at 3:44 pm
Pickled peaches take on a bit of a spicey taste. I use them as a breakfast garnish. I use a simply syrup recipe then add pickling spices, and for looks i add red food coloring bring to a boil then pour over peches while hot. Wait 24 bours and beautiful delicious peaches. They also make great parfaits.
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Ingrid Gordonon May 31, 2018 at 5:04 pm
Pickled peaches are made with cider vinegar, sugar, cinnamon and cloves. They are wonderful. The taste is not so much pickled as spiced. They are quite popular in the Midwest.
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denise levineon August 17, 2018 at 6:05 pm
Pickled peaches usually have vinegar in addition to the sugar in simple syrup, so it is more of a sweet/sour flavor. Additionally many recipes for pickled peaches include clove or cinnamon.
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Luke Ottdevindoon January 29, 2019 at 2:54 pm
Pickled peaches are delightful,but have a strong flavor that may take some getting used to. Eating a cucumber with a little salt and some rice wine vinegar would be more like eating peaches in simple syrup. But a pickled peach is full strength.You will definitely taste the cloves and cinnamon,with nice peach flavors at the end. I’ve never been able to eat more than one, usually with a holiday dinner. The vinegar flavor is much milder than in pickles. Closer to bread and butter pickles than to dills. Give it a try!
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Aprilon May 31, 2020 at 12:57 pm
Joss & Main are having a sale right now on the Romertopf 2Qt. Round Dutch Oven for $60. and shipping is FREE.
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MARGARETon June 8, 2020 at 8:29 pm
Why would you need a special Romertoph for bread and another for other foods?
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Tiffanyon July 30, 2020 at 10:19 am
The daily food use Romertopf are generally rather large, either thought out for meals of 4-6 or 8-10 persons. I have two, one about 6×12 inches inside, the second 10×16 inches inside.
The bread Romertopf forms (I have a pane one myself) are only the size of a bread loaf ((4×8 inches or so) and when the bread expands during baking, it fills the form to create a toast-like loaf-sized bread.Reply
Michelleon September 23, 2014 at 2:41 pm
Do you know how to cook a beef brisket in a claypot? Thanks!
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Tiffanyon September 29, 2014 at 10:04 am
We haven’t tried this yet but have been thinking about it. I’ll be posting a rib recipe later this week that is a bit similar. Basically you’ll just need your veggies in the bottom (potatoes, onions, carrots — root veggies tend to do best) with broth or beer. Then your brisket on top, rubbed down with spices and a sauce if you like. Bake it at 400°F for about 2-3 hours. I would check it after about 1.5 hours to see how it’s coming along and adjust time accordingly.
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Jonathanon October 23, 2014 at 6:13 pm
I hadn’t thought of using it for bread. Can you share your recipe?
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Pamon February 2, 2015 at 5:57 pm
I bought a clay pot at a charity shop. It has a glaze in the bottom section. Is this how they all are? I am keen to try it to cook some different meals in.
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Tiffanyon February 16, 2015 at 10:07 am
Yes, they should always have a glaze in the bottom part of the clay pot. It will keep the ingredients from seeping into and through the pot.
Normally when you wash them, you want to use little or no soap because it also seeps into the terracotta, making your food taste soapy.Reply
Cheechon December 1, 2015 at 3:23 pm
Oh thank you, I would not want my food to taste soapy. I just got my first Romertoph Mailed to me today. I’m just trying to learn as much as possible.
Ty.Reply
Christi Watkinson November 13, 2016 at 3:22 pm
Absolutely not. I’m sorry but I totally disagree. The ones glazed may be used for vegetables. Not intended for beef, pork or poultry. I’ve been using my Romotophs for years.
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Jackieon December 26, 2016 at 10:42 am
Greetings from Ukraine. Kris what you say is both misleading and absolute rubbish …..I have been cooking the most tender, succulent. melt in the mouth chicken in my bottom glazed Romertopf ever since I’ve had it and it makes me feel I’ve died and gone to heaven! Chow down. Slava Ukraini
Derekon October 17, 2021 at 11:05 am
Strange but the glazed pots are made for meats so that the contents do not stick and they clean easily.
Unglaised ones must have no the top and bottom soaked and can be quite hard to clean.
It’s all in the instructions!!
Tamion January 28, 2017 at 7:58 pm
This is not true the real German clay pots do not have a glazed bottom and the results are not at all the same. You do not want a glazed one, after 5 or 6 uses your pot will become seasoned. Please read about this before you buy. I have a clay pot and it’s all I use it is amazing. To bad more people don’t know about these
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Tiffanyon February 19, 2017 at 10:29 pm
Hi Tami. Perhaps some are not glazed, but all of mine are and they are new and old versions. The glazing is only on the inside of the pots.
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Sharonon December 14, 2017 at 10:21 am
This is good to know, because neither of mine are glazed.
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Wolfgangon January 16, 2018 at 7:51 pm
Sorry – ALL German Romertopf have a glazed bottom. Some unglazed pots were made in Mexico but have been discontinued. Still have my Mothers, made in late 1960’s and brought from [then West] German – yes it has a glazed bottom.
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Suzetteon July 24, 2022 at 11:38 am
I have two Römertopf clay bakers, and neither is glazed anywhere. One I have owned since about 1970, and just purchased the second one, never used, from a “preloved” shop, also about 1971.
They can also be used for fruit and soups. Mostly I cook chicken. I have two large and two smaller oval antique French terra cotta dishes, used for meats. Same procedure, place in cold oven, clean with water and bristle brush. Voilá!
jan maria jagushon November 11, 2018 at 1:37 pm
this answer comes directly from the Romertopf people concerning glazed vs non glazed…. “I would just like to mention also that the Romertopf Clay Bakers available on the market today are directly imported from Germany and are the Original Romertopf. The #113 in this article is a completely unglazed baker that was distributed by RECO before they went out of business. The Original Romertopf made in Germany is far superior to the unglazed RECO models in many ways and has a glazed interior which provides super easy cleaning and avoids the clay baker from harboring bacteria or odors. (Nobody wants that in there food!)”
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Vivianon March 24, 2019 at 11:20 pm
Tami,
Ridiculous! The famous Romertopf (German) clay baker is glazed on the bottom. They have been in business for over 50 years. Their German clay, of use, is pristine and their glass glaze is safe, and free of chemicals.
Whereas, the clay vessels that are not glazed, leave an odor from previous foods, and can be prone to bacteria.Reply
Nan Claypoolon August 6, 2021 at 5:55 pm
Tami, I agree with you. I have been using mine for about 50-55 years now and it is labeled Germany and it is unglazed. I love what I cook in it, and have used it for fish and poultry with no lingering odors- I do carefully scrub it after use, but without soap. I have never made a BAD meal in it. Anyone whose bacteria can survive 500 degrees for a hour or more in a clean pot, perhaps needs to clean their pot a little more. I have never tried bread, but will be trying it this weekend in my smaller, unglazed pot. I hope that it is as great as everyone is claiming.
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Carolynon April 26, 2018 at 5:09 pm
My Romertopf does not have a glazed bottom.
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Tiffanyon May 10, 2018 at 2:22 pm
Hi Carolyn,
That’s not a problem. It may be a bit more porous but still functions in the same way from what I hear. Haven’t owned one myself without the glazing.Reply
Libby Toulchon February 12, 2019 at 6:10 pm
My large romertopf clay cooker is unglazed. Is it safe to use?
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Karel Baumon April 10, 2021 at 12:22 am
Yes, absolutely. Just ensure you soak it when done, you may need a gentle nylon scrubber or baking Soda. Some discolouration is to be expected. Check out the main Romertopf site.
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Riaon July 19, 2021 at 11:40 am
Absolutely, just don’t use soap to clean it, only water and a stiff bristle brush, after it has cooled down. If it’s is extra greasy use some baking soda & it should come clean.
In rare instances of discoloration, fill the top & bottom with water & 1 cup of vinegar then put on a cold oven, set it to 180°F for about 1 hour. Do not overfill the containers to avoid water over flow when boiling. This will clear out the pores of the pots. The water will get brown, scrub gently with a nylon bristle brush.Reply
Julieon April 17, 2015 at 8:50 am
Pam,
not all Romertopfs are glazed, have a look on their website to see if you can find the one you have, this is what I did when I bought mine from a charity shop.
http://www.roemertopf.de/english/produkte_roemertopf.htm
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Mandyon October 18, 2015 at 7:12 am
I use the pot to slow cook my beef i lay onion slices on the bottom. butter the beef joint in wholegrain mustard stick some onion slices to the sides on the mustard then pour over a glass of red wine season add some beef stock .then cook very low for about 4 hours when beef just melts apart
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Tiffanyon October 21, 2015 at 12:03 pm
Sounds yummy! I love slow cooked beef 🙂
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Maria caravation November 6, 2015 at 3:56 pm
Oops! I used my antique shop find Romertopf once for a chicken dish which was amazing! It’s funny because it says
W Germany on the bottom.
Anyway, after taking the food out I put water and soap in the bottom of the pot and left overnight! The next day it hit me I probably should not have done that because it could absorb the soap.
Now what do I do? Help! I’m afraid to use it again. Maybe put a loaf if bread inside and bake it?Reply
Tiffanyon November 11, 2015 at 10:06 pm
Hi Maria. I’ve had mine in contact with soap a few times. I’d suggest giving it a good soak and using a bit of white vinegar. You’ve got to flush the soap out a bit, but the inside does have a strong coating so the soap probably hasn’t penetrated as much as it would have on the other side. Nice find and enjoy your Romertof!
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Kelley Lairdon December 16, 2017 at 8:55 am
My directions say to soak in water then add vinegar water and cook in oven until boiling.
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Tiffanyon January 2, 2018 at 9:57 am
Hi Kelly. Sounds about right for a deep cleaning. See Michelle’s comment below:
According to the official Romertopf website if your pot needs a deep cleaning – fill the body and lid with a vinegar/ water solution (1:3) and bake in a 200 degree oven for an hour. This should clear the pores of the pot.
I have also read that the top and bottom can be boiled for 30 minutes to clear the pots pores.
Doing either will remove any “seasoning” the pot has so your foods may stick until it re-seasons itself.
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Michelleon January 4, 2016 at 1:50 pm
According to the official Romertopf website if your pot needs a deep cleaning – fill the body and lid with a vinegar/ water solution (1:3) and bake in a 200 degree oven for an hour. This should clear the pores of the pot.
I have also read that the top and bottom can be boiled for 30 minutes to clear the pots pores.
Doing either will remove any “seasoning” the pot has so your foods may stick until it re-seasons itself.
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Tiffanyon January 4, 2016 at 9:38 pm
Thanks, Michelle! Great tips for cleaning!!
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Jonon December 30, 2018 at 8:14 pm
Waking up an old thread here.
We bought a “Gourmet-Topf” at a thrift store for $7. Don’t know what model it is, but it says Made in USA, is unglazed inside, and is big enough to hold a 6 to 8 lb chicken. Used it that night with great results, but we didn’t know not to use dish soap to clean it. Then I found this thread and realized we’d made a mistake.
So I did the vinegar and water 200-degree oven thing, and when that was done I left it to soak in warm water. An hour later I checked on it and it was discoloring the water, sort of an amber beer color. I assume this is from the previous owner’s food. So I left it soak for a few more hours, then changed the water. It’s still soaking now.
The oven treatment and the first long soak have already removed almost all visible evidence of previous use, but I’ll continue soaking it until it stops leaching out and discoloring the water.
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kathleen cusickon December 26, 2016 at 2:20 pm
Never use soap in a clay pot, to clean, getout you largest soup pot or lobster pot or I guess the oval dutch oven would work , fill with water, bring to a boil an immerse the romertopf, keep it at a simmer for 10/15 mins – that how i do my r pot, maybe once a year or so.
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Margieon December 15, 2015 at 1:26 pm
Hi! I’m hoping to bring my 1980s Romertopf back into service now that I have an electric oven again.
Do you know of any slow-cooked lamb shoulder recipes for the Romertopf? Or where I might find some, please? I’m a fan of slow cooking (e.g. 130 degrees Centigrade) but have never done it in the Romertopf so need to know temperatures and timings.My Romertopf isn’t glazed, by the way. If that makes a difference?
Any advice would be much appreciated!
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Tiffanyon December 15, 2015 at 4:29 pm
Hi Margie,
You can often adapt slow cooker oven recipes, but here is a lamb leg recipe which may be helpful: http://www.roemertopf.de/english/rezepte_datenbank2.php?id=101
Or give this one a go and modify it to your preferences which should give you a good idea of cooking temps and times: http://kitchenani.com/2012/03/10/easy-lamb-roast/Reply
Nancy Koesteron December 25, 2015 at 2:38 pm
I read somewhere that if you cook a lot of fish in a clay pot, the pot will absorb the fish smell and taste. Have you found this to be true, and is it better to have a separate clay pot for fish?
I got a Schlemmertopf for Christmas and am eager to try some of your recipes.
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Tiffanyon December 28, 2015 at 10:05 am
If there is a coating inside, I don’t think you should have an issue. We used to cook salmon in ours every few weeks and never had a smell issue.
Have fun using your new Schlemmertopf!Reply
Tedon December 5, 2016 at 10:39 pm
I have two Schlemmertopf which have a glazed bottom. The smaller one is for fish. I have two unglazed Romertopf’s for all the other meats…a large and smaller one…tbey all have been great cookers.
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Kimon January 15, 2016 at 4:44 pm
Could someone plz post me some recipis for beef,pork chops,and maye a pork roast.Easy and quick recipes plz? Thank you much,Kim Also post here or on my facebook? Kim Mccalpin
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Tiffanyon January 19, 2016 at 3:05 pm
Just for the Romertopf or in general? 🙂
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Assumptaon March 28, 2016 at 10:58 pm
I was lucky enough to find a Roemertopf in a thrift store for $5. I have baked bread, hot cross buns and lemon braid in it and today I tried a roast chicken with vegetables. It was delicious. I look forward to trying a few more recipes and this is how we will cook our roast chicken any other way. I may get a second pot so I have one for bread and a second one for savoury dishes.
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Gregon April 25, 2016 at 9:19 am
I use my Roberton at least once a week
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Nanvyon April 20, 2022 at 5:20 pm
[emailprotected]
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Norma Jeanon August 12, 2016 at 12:31 pm
I have two reston Lloyd romertopf clay pots. The larger one I use for meals and the medium one I use for breads.
Always soak the clay pots at least 15 minutes before use. Always place in a cold oven. When taking out always place on a heat pad. No sudden/drastic changes in temperature. (* the first one I received was back in ’74, as a wedding gift. I was just a kid and wasn’t told the instructions. Needless to say it cracked in the oven the third time I used it. The lady at the store exchanged it and gave me a lecture that I never forgot. . . . along with my first sourdough bread recipe.)
Nothing has ever burned. Everything has turned out moist and yummy. I take the credit but I know it is the clay baker. hahahaReply
Tiffanyon August 15, 2016 at 2:02 pm
Thanks for sharing, Norma Jean! I love my Romertopfs as well. I have a bread one, a modern looking mid-sized one, and a large one for when I cook for guests too. Love them ALL!!
Never burned anything in ours either, and nothing comes out overcooked either, which is amazing.Reply
Cynthia LeDonneon September 24, 2016 at 8:31 pm
Thanking you for posting these mouth-watering recipes! I’m wanting to make the Lamb Stew and Moroccan Chicken….but it seems both of those links are broken. Could you please check on that….as both of those sound yummy! Thanks again.
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Tiffanyon September 28, 2016 at 4:33 pm
Thanks! I’ve updated the links to new similar recipes since those were gone!
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Gerrion October 2, 2016 at 3:09 pm
Has anyone tried oven fried chicken in the clay baker? If I brown the coated chicken first and then put it in the cold romertopf, could this work?
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Tiffanyon October 4, 2016 at 9:36 pm
I haven’t tried it but I think you could. I usually put chicken on a bed of vegetables and broth or beer. It browns quite a bit that way was well but I haven’t thought of coating them.
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Chillon November 14, 2016 at 10:31 pm
I bought both an unglazed claypot and a cookbook COOK IN CLAY with Glazed Schlemmertopf. It has “75 easy to do recipes.” It must be an older publication with no Pics and a price of $2.50. I would be happy to scan and send any most desired recipe. The tend to be a bit old fashioned, canned soup, corn, like that. Let me know.
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Karin Swansonon March 19, 2017 at 12:16 pm
Hi, I sure would like to have you send me some recipes, beef pot roast and other beef dishes, fish, vegetables, no pork or lamb, please, breads, cakes etc. Thank You so much. That is so sweet of you.
I have had this roemertopf with glazing at the bottom, for at least ten years and never used it. All these glowing reviews made my mouth water!
Thank You so much. That is so sweet of you, to offer to send recipes.
Karen
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Theresa Murrayon November 22, 2020 at 7:08 am
I read you had receipes, that would be great if you could send them to me. I just bought one for myself but need some help. Thankyou lots, Theresa
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EmmyTon November 23, 2020 at 1:02 pm
Theresa, In case you don’t hear from others, I’ve found Clay Pot cookbooks at thrift stores, half price books, Amazon and at library. Of course you can also just type in the recipe you want on the web. I got here after I typed in Turkey Breast in clay pot. Sometimes they are called Clay Cookers. You can also get on the manufacturers own web site.
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Linnet Woodson December 3, 2016 at 12:21 pm
My partner has cooked for some quite salubrious establishments and wants me to tell you how impressed he is with Randy’s Chicken with Leeks and Apples recipe. “Best meal of the month!” he says… Thank you for a delicious meal today!
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Peg Adamson January 2, 2017 at 2:36 pm
If I am cooking a 6+ chicken roaster do I increase the time from 90 minutes by 15 minutes?
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Peg Adamson January 2, 2017 at 2:38 pm
Cooking time for roaster larger than 4t to 5 lbs?
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Teresaon February 4, 2017 at 3:37 pm
I have been cooking with a couple of Romertopf unglazed pots since 1976 (yup, the same pots) and have several cookbooks by various authors/manufacturers. The very best recipes I have found are Chicken with green chiles and cheese, found in a Romertopf cookbook from the mid-70s, and a delightful lemon cake. It sure would be nice if the company would publish those recipes again for those who are newer users of the pots.
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terry fergusonon April 9, 2017 at 4:48 pm
We have just bought a beef roast for the glazed clay cooker that our son bought us for our anniversary but we don’t have any recipes to follow to cook the roast. If anyone can help that would be great. That temperature and how long for example. Thanks. Terry
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Gigion May 3, 2017 at 8:47 pm
I just bought one for bread making but “googled” beef roast and here is one site for you to look at https://www.turningclockback.com/romertopf-natural-clay-cookware/ I would suggest if you want other ideas to search the web for recipes for the Romertopf! Happy cooking and baking to you! 🙂
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Carolon August 9, 2017 at 7:27 pm
I just found a Gourmet Topf #222 clay pot at a thrift store for $10. to use making no knead bread that I just learned how to make. After reading these posts I realized I can make healthy dinners in it too! Yay, I’ll probably be using it everyday. Thanks for posting so much info here, because I did not get a book with it – so now I’ve learned how to use & care for it. :~)
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Nubby Alpernon September 26, 2017 at 11:10 am
what about a whole fish such as red snapper? any suggestions?
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MSG Leon T Myers, Jr., USA Retiredon November 18, 2017 at 10:49 am
Outstanding page — As being new an about to cook my first item (Turkey) in the pot, I found your information and others to be exceptional. Thank you, Lee
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Melanieon December 29, 2017 at 11:18 am
Anyone have great fish recipes?
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Tiffanyon January 2, 2018 at 9:45 am
We have done salmon filets. If you do filets versus whole fish, your cooking time will be much faster than chicken or beef.
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Tedon March 25, 2018 at 7:23 pm
1 (10 oz.) pkg. saffron rice
1/4 cup garlic, chopped
1 green bell pepper, chopped, or 5 to 7 jalepeno chilies, seeded and minced.
2 roma tomatoes, chopped
1/2 cup red onion or Spanish onion chopped
1/3 Cup cilantro chopped
1 tsp. salt
1 tsp. Pepper
1/4 cup olive oil
4 (7 oz.) fresh or thawed tilapia filets
2 Tbls. Pepper or to taste
1 Tbls. Kosher salt
6 Tbls. fresh lime or lemon juicePrepare the rice using the package directions.
Combine the garlic, bell pepper, tomatoes, onions, cilantro, 1 tsp. salt, 1 tsp. pepper and olive oil in a bowl and mix well.
Rinse the filets with cold water and arrange in a medium baking pan; do not allow the fillets to touch.
Sprinkle with 2 Tbsp. of pepper and 1 Tbsp. Kosher salt.
Spoon the tomato mixture over the fillets and drizzle with the lime juice.
Bake at 350 F, covered with foil for 18 to 25 minutes or until the fillets flake easily.
Serve with the rice.
Serves 4 (This is so good, Linda and I ate it 3 nights in a row! We did not use quite so much salt and pepper.) TedReply
Jackieon December 31, 2017 at 3:53 am
When you discuss tips in the oven are you talking about a gas or electric oven as electric is hot at top and gas hot at bottom
Ihanks
Jackie
Kiev
UkraineReply
Tiffanyon January 2, 2018 at 9:42 am
As long as the heat level is the same, it shouldn’t matter. But my electric oven on bake heats from the bottom. When you use broil, it uses the upper heating element.
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Nandaon January 1, 2018 at 3:51 pm
I made the chicken tarragon and it was totally scarfable!
I’ve had a clay pot for years and have cooked a few times with it, but I did not know to soak it for a few minutes before cooking with it starting in a COLD oven. Everything always came out good, but not THIS good. I will try every single one of the other recipes and return to this one time and again.Reply
Tiffanyon January 2, 2018 at 9:41 am
So glad you enjoyed it Nanda! Happy cooking!
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Tedon February 6, 2018 at 2:05 pm
Tiffany, are you still blogging here? I have a 111 Reco/ Mexican, Romertopf. It performs well, and I too use it mainly for chicken. I also have a small Schlemmer-topf used for fish, A large Schlemmertopf used for chicken and beef dishes…and soups. The Schlemmertopfs have glaze, the Reco does not…all are good. I recently picked up a #212 Gourmet-topf, unglazed. I am looking forward to using t soon. Anyone you have run across that has use a vintage Gourmet-topf?
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Tiffanyon February 15, 2018 at 1:59 pm
Absolutely, Ted. I’m still here 🙂
There has been a mention or two of unglazed Romertopfs here – perhaps it was a vintage Gourmet-topf instead? I haven’t had one yet myself but welcome hearing more about how your experiences go!
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Tedon March 25, 2018 at 7:13 pm
#1, yes, I have a Mexican Reco 111 that is a non- finish, bare clay pot. Even though it doesn’t have the glassy finish on the base and, this one is even, it is a great cooker. Soaked for a couple hours, or overnight, it cleans up well on the inside. Exteriorly, it has some patina to it as the operation has resulted in some soiling over the years. I must say, the unit is a workhorse and does a great job with chicken, beef and pork meals…
2.. as I have mentioned before, I have 2 Schlemmertopfs with the lower glass finish. The smaller is the one I cook fish in. Mainly Salmon and Tilapia. the largest is medium sized. I have used it for pork and beef entree’s. It, too, has performed extremely well with hardly and soiling. The lower glass finish, rally heps you in cleaning. I alo cooks as my 111 Reco Romertopf.
3. I did pick up a Gourmet-topf #212 unit. I has no class lining, just bare clay. It has some soiling from cooking, mainly larger chickens. Yet it is a fine unit! Oh, I have used it cooking Beef Burgundy. some Red Wine stain but not bad.
4. I have a #113 large Romertopf. It is glazed. I have made one large chicken in it and with tons of veggies with it…it is a keeper!
I must say, reading your blog, a few others, picking up 5 different clay pot cooking books–paperback and hardcover…I have really become hooked on this older technology. I have old pots, mugs, and other sundry pots/cookers in clay, so I am finding it is just like cooking in cast Iron etc…just different methods and techniques…everyone should comfortably, just try it! Ted
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Bev Jacksonon February 8, 2018 at 4:25 pm
Hi I am originally from the Uk now living in Bulgaria. I have just bought an unused Romertopf from a second hand shop for the equivalent to $7. I am 55 yrs old and remember mum using one when I was a child. Mum is now 89 and staying with us on vacation so she is looking forward to teaching me this week her dishes. Thx for the great advice given here.
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Melaneyon March 27, 2018 at 3:30 pm
Hi Tiffany, I just stumbled upon your site searching for Romertopf Clay Pot Recipes. I have a few pots from garage sales, etc. and only used one once. I cooked a whole chicken but did not put any vegetables in the pot first, so the chicken skin stuck terribly in the pot and I haven’t used it since. Now I’ll get it out of mothballs and start using it.
Thanks, MelaneyReply
Cindy Bennetton December 22, 2018 at 2:05 pm
Anyone have a recipe for a rib roast in a clay pot…I loved mine..but only cooked chicken.Ready to pull it out again!
Thanks.Reply
Terrie Schroederon January 22, 2019 at 8:42 pm
Thank you for all the information on this site. I just received my Romertopf from Amazon today. Here is the most sumptuous pork recipe that I have used in my crock pot. It is layered with flavors.
3-4 lb pork shoulder
2 large sweet potatoes peeled and sliced approx 1/2 thick rounds
1 jar of roasted red peppers
1 large onion sliced
6 cloves of garlic minced
1 can (15 oz) diced tomatoes
1 lime
1 Tbsp chipotle in Adobe sauce
1 can of diced green chilies
1/4 cup cilantro
1 tsp cinnamon
1/2 tsp oregano
1 tsp ground cumin
2 tsp chili powder
1/2 to 1 cup of raspberry chipotle sauce
2 cups of beef bullion
Salt & pepper
Layer sweet potatoes on bottom, then red peppers, onion, the pork (I brown on all sides first). Pour tomatoes over meat, beef bullion, squeeze lime, add can of green chilies, chipotle in Adobe sauce and raspberry chipotle sauce. Sprinkle with all spices, garlic and cilantro. Cook on high for 6 hours.
Since I am yet to be familiar with a clay pot, I’m not sure what temp or how long. Maybe someone with experience would comment with their knowledge. The combined flavors of this recipe is amazing.Reply
Anneon August 28, 2019 at 5:33 am
I thought id broken my Romertopft as I have part of one holding cactus. So I gave away the recipe book. Then clearing out the garage shelves I found it! I have no recipe book! Forgotten how I would cook veggie dishes. Anyone any ideas please?
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Lindaon December 7, 2019 at 2:50 pm
You can definitely cook more than just veggies.
Here is some info I have found on the Romertopf.
Can you cook different food items in the Römertopf like fish and still be able to cook other meats?
Answer: One of the best features of Römertopf is that you can cook anything you want from one day to the next. You can cook roast pork one night and then bread or something else. The Römertopf’s top lid will get “seasoned” but not enough to transfer smells to make one dish taste like another. We only recommend that if you are cooking in your Römertopf for the very first time, choose any dish you like but fish. If for some reason you retain an odor, follow the deep cleaning instructions to clean out the pores to your Römertopf.
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Hugo Skucekon December 13, 2021 at 8:37 am
I have had my Romertoph for over forty years now and it’s moved around the world with me.
It’s the best roast chicken ever … plus of course many other delicious recipes. And reading here the different things is wonderful ….especially the bread.
My Mother used to make a wonderful Czech bread dumpling it had a name beginning with K,
keneglacky .. (the spoken version) I wondered if I could cook in the Romertpoph?Thank you so much,
Hugo SkucekReply
Dixie Piferon July 13, 2022 at 11:24 am
Hello I just found the Bay West Germany Romertopf with the numbers on the back 114. It was in my attic for years.. Not sure whose it was…. what does the 114 mean and this was used at one time you can tell.. couple questions. no instructions are with it. , How do I know if its glazed? I cant tell… I want to clean it before using it there is some residue not sure what it is so want to clean it… you say to soak it for 15 minutes in cold water before baking in it also… So i dump all the cold water out. right? i know this sounds like a crazy question but not sure. So you dont put any water in it to cook right?
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C Brownieon March 25, 2023 at 9:00 pm
Hi! The pulled pork recipe you provided is for a crock pot – so not sure how to convert to the Romertopf. Also, suggestions for making the fat crispy.
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