Reco International Classic Romertopf 2-5 Pounds Clay Baker
by Reco International
(Click here)
Product Summary
Manufacturer: Reco InternationalBrand: Reco
Release Date: 2006-12-08
Model: 01102
Color: Terra Cotta
Product features:
- Petite Romertopf 1-1/2-quart baker for baked ham, roasted potatoes, or a strudel; holds up to 2 to 5 pounds
- Porous clay construction free of harmful impurities; soak prior to use for enhanced moisture
- With shaped handles on both ends of the baker; lid contains steam, flavor, and nutrients
- Wash by hand and dry immediately; avoid exposure to harsh cleansers and sudden heat changes
- Made in Mexico; measures 12 by 6 by 8-1/2 inches and weighs 5 pounds upon shipping
Kitchen and Housewares Reviews of Reco International Classic Romertopf 2-5 Pounds Clay Baker
Customer Review: Small clay pot
Summary: 5 Stars
This is a great product. I am already going to buy a bigger version, as well as the fish clay pot. Very well made and even has a bit of art work decorating the outsides.
Description of Reco International Classic Romertopf 2-5 Pounds Clay Baker
The Romertopf 3 to 5 pound clay baker is large enough to prepare 2 to 4 servings of meat or poultry. Clay pot cooking allows you to prepare quick, healthy, high quality meals that cost less and taste better. Food cooked in a clay pot requires no liquid unless specifically called for. The result: all natural juices, the full flavor and taste and all the essential nutrients and vitamins are retained. The taste is truly superb. You can cook all kinds of food without adding any fat, in line with the demands of modern dietetics. The Romertopf is made of a special porous clay and is unglazed inside and out allowing it to breathe during the cooking process. By soaking the pot in water before cooking, moisture is absorbed by the clay. The tiny water particles are released during cooking, penetrating and blending with the natural food juices, increasing flavor, tenderness and enhancing aroma.Cooking chicken Tetrazzini in the oven or on the barbeque often requires frequent basting and attention to prevent a dry and bland meal. Meanwhile, frying the chicken in a skillet necessitates the use of fatty cooking oil. Each year, the dilemma of cooking juicy, savory meats without the toil and fat inspires a plethora of fresh tools and appliances. Despite all this new-fangled technology, the most effective solution was born during the Roman Empire era: the clay pot. Reco International Romertopf has launched the renaissance of clay-pot cooking with quality products, such as this baker. The smallest model available holds 2 to 5 pounds of food, or 1-1/2 quarts, to accommodate one or two people. In addition to succulent meat, the baker adapts for Shepard's pie or an apple crisp.
The baker features the classic Romertopf design. The porous clay construction is free of lead, cadmium, and other impurities. Two shaped handles enable baker transportation. A lid fits on top to contain steam and nutrients. Prior to each use, soak the baker for 10 to 15 minutes to allow the clay to absorb moisture. While cooking, the baker releases this moisture to infuse the dish's natural juices for greater flavor and tenderness. Do not preheat the oven when cooking with Romertopf as sudden temperature shifts may result in irreparable damage. Place the filled baker instead in a cold oven for gradual heating. Wash the baker with warm water and sponge and dry immediately. Avoid hardy detergents that may permeate the clay for negative flavor. The baker's interior will stain over time, a reflection of natural seasoning. The baker comes with a limited guarantee. Read all enclosed materials with care before the baker's initial use. Made in Mexico, the baker measures 12 by 6 by 8-1/2 inches and weighs 5 pounds upon shipping. --Jessica Reuling
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