Romertopf and Schlemmertopf Clay Baker Cooking
Schlemmertopf Clay Bakers
Made of unglazed clay, with the exception of the interior of the base which is glazed. Available in three sizes.
SMALL - 2.5 litre capacity
(serves 2 - 4 people).
MEDIUM - 3.7 litre capacity
(serves 3 - 6 people).
LARGE - 6.3 litre capacity
(serves 4 - 8 people and accommodates a 14 lb turkey).
Healthy and Delicious Clay Baker Cooking!
According to archaeological finds, clay pot cookery can be traced back thousands of years, when food in an earthenware pot was put in the glowing ashes of an open fire. What was important for the taste of the food was not the fire but the pot! The Romans, lovers of good wine and good food, used pots made of a special type of earthenware.
Everyone knows that a nutritious diet is essential to maintain good health, but even the healthiest foods can loose nutritional value when preparation processes allow valuable nutrients to escape. Clay pot cooking is an easy method for preparing food, that seals in nutrients and is low in fat. Some of today's most popular cooking techniques can either deplete nutrients in food (as in the case of over-steamed vegetables) or add too much fat (as in the case of frying meat or fish). Clay pot cooking avoids over-cooking, while eliminating the need for added fats. Using a pre-soaked clay pot, before placing in the oven, allows the pot to create and maintain moisture, allowing recipes to cook to perfection, while preventing nutrients from escaping. Meats can be trimmed of all fat and poultry can be cooked without skin and still come out moist, tender, flavourful and browned — with no need for basting. Meat, potatoes, rice and vegetables can all be cooked together to make nutritious and flavourful one-pot meals!.
Clay pots, which are unglazed to ensure perfect moisture absorption, are available in a variety of sizes. From the Kitchen to the Table is pleased to offer three sizes of clay pots from Romertopf and Schlemmertopf of Germany, and we invite you to try them, as you settle in for a long, cold Canadian winter.
Comfort Food Schlemmertopf Clay Baker Recipes:
- Clay Baker Beef Stew
- Clay Baker Vegetarian Lasagna
- Clay Baker Octoberfest Chicken
- Clay Baker Vegetable Casserole
- Schlemmertopf’s Baked Fresh Salmon Steak
- Schlemmertopf’s Baked Apples California
- Roasted Garlic in a Clay Baker
Schlemmertopf Clay Bakers are perfect for:
- Casseroles—slow cooking means maximum flavour and tenderness
- Braising—providing fat-free moistness for vegetables, meat and even the most delicate fish
- Baking & Roasting—always providing succulent meats & delicious fruit & vegetables
- Before use, soak top and bottom in cold water, for 15 minutes.
- After soaking, place Schlemmertopf baker in cold oven and bring slowly to required temperature (electric ovens do this automatically; for gas ovens, turn heat to low for 10 minutes, and then increase to desired temperature).
- Never put the clay baker on direct flame, stove top or electric hot plate.
- Do not put a hot clay baker onto a cold surface and be sure to warm all ingredients before putting them into the hot clay baker.
- When finished using your clay baker, clean with a brush in warm water; do not use soap, and never scour.
- Store your clean clay baker in an airy place, with the lid resting upside down in the base.