Romertopf by Reston Lloyd 40th Anniversary Series Natural Glazed Clay Baker, Medium

I like to cook. I make my own cheese, pasta, bread...These clay pots are great if you know how to use them. I get the most wonderfully brown glazed chickens, tender pot roast, and perfect chewy sourdough bread!Make sure you get one big enough so your chicken doesn't touch the sides. Rub the bird with garlic olive oil and put the bird in the room temp clay pot, put the lid on, and put it in a COLD oven. No, do not wet the clay pot first as some people have mentioned - for anything. Set the oven for 375 for one hour. Much of that time is warming up. Do not open the lid. After that hour, raise the oven temp to 450 Don't open the lid. After 30 min, take a peek. Adjust your 450 cook time to get that perfect glazed bird. Remove the bird and add about a quart of water that was cold from the tap, but heated to HOT FIRST to the pot, put the lid back on, and back in the oven for 20-30min to deglaze for stock or gravy. Sorry I don't have a chicken photo.Pot roast - salt, pepper, garlic olive oil and slow roast at 325 - 350 until it's falling apart.And sourdough or rustic bread! This thing is a must! Cold oven, cold clay pot (lid on). Heat to 500! Slash your raised dough and slide it into the hot pot and put the lid on after 15min, reduce to 450. Don't lift the lid. After 10min remove the lid and continue at 450 till done. Fantastic!

I have been cooking with those Roemertopf pots for the last 35 years. Unfortunately, my large one recently developed a crack after surviving a move from the old world to the new one and years of frequent use. This specific model is, in my opinion, the most spacious in its size category. A big ham, or two chickens, or a crowd pleasing casserole - this clay pit is so universal! Soak the lid well before use and put the pot with lid in the cold oven. Set your timer and you’re pretty much done. Lift lid off about 10 minutes before the buzzer sounds. At the end of the cooking time, you will find crispy yet juicy chicken or roast with all the excess fat drained at the bottom. This edition also has the glazed interior which makes cleanup a breeze. The clay pot came in nice packaging with recipe suggestions, care instructions and well packaged to prevent breakage.

I only use it for baking no-knead bread and it does an awesome job. The crust is just perfectly crunchy. My breads are beautiful golden brown, the interior is light and airy. Even tough I use very wet (75% hydration dough), they have never stuck to the baker.You have to be careful not to put it on a hot surface when it is cold, OR on a cold surface when it is hot otherwise it will crack. I have owned one for over a year and I just purchased another one so I can bake two breads at a time.This model is still made it German. Some other Romertopf models are not made in Germany any more.I love this baker.

Soaking the lid in water before baking gives steaming effect to my gas oven. The result is delicious bread. It is also great for one pot meal. Heat retention is very good. Food stay warm for a long time.As the terra cotta pot is not glazed all over, grease absorbed could not be washed off. Be prepared that the pot would not look new after a few uses.I would give it five stars if the lid fits tight. Mine doesn't.

One has not tasted how good beef short ribs can taste cooked in such a clay oven. I have bought 4 over the years, and have given them to my friends who have loved the taste of foods I cooked in Romertophs. Of course, many other meats can be cooked in such ovens. Next time I will buy the largest size. First I will buy a taller and wider oven for my kitchen in my new home. Make sure your oven's height can fit the size you buy.I always fit my kitchen with huge ovens for this purpose and other reasons, such as large turkeys and full sized Prime Rib roasts.

Does a great job and well made. However I ordered it to bake bread and found it a bit too wide for breadmaking. So the product is fine but if using for baking bread maybe not the best choice. Will use it for cooking other things.

Love the product and how well it cooks. We had one from Portugal for over 10 years and it cracked so it needed replacing. I gave 4 stars only because this needs to be soaked in water before each use.

So far I've tried two recipes from Joanna White's 1995 cookbook in this medium clay baker. The Hot Crab Bake and the Stuffed Pork Chops were great. Really glad I finally bought this. Saw them in the 70s and thought they cost too much. Really like that the bottom inside is glazed - the older ones weren't. If you've been waiting to buy one stop procrastinating and purchase it.

Purchased as a gift for my MIL and she loves it. Her old one was 25 years old so she requested a new one for Christmas. Cheers to another 25 years of Sunday dinners :)

It is good for people who loves traditional cooking.

This is something every kitchen should have at least one of.I bought this to replace an old one I had that got chipped, did not want to be left without one.These pots make the most delicious roast chicken.First soak pot for 20 minutes, then I slice some shallots and lay on the bottom of the pot, some fresh tarragon sprigs, lay the chickens breast side down, grind some pepper, put the lid on and put in cold oven.Then turn it up to 375 and 2 hours later or less depending on how big the chickens are, you have beautiful chicken cooked in their own juices.The bonus is that you end up with some wonderful aspic and at least half an inch of chicken fat after you strain it.The chicken fat is fantastic for making wedgies etc.You can use the pots for casseroles or even baking bread.Would suggest having a separate one for fish.Highly recommended.One other thing, this pot came so well packed it took us a few minutes to get it out of the box.

Love this Römertopf

I have or always had a Römertopf since 1969. this is first glazed one, works the same and it is easier to clean, Delivery was quick and it was secure packaged.