The high-domed lid of this covered terracotta baker allows for air to circulate and keeps heat and steam in, keeping all the flavor and juice in your ingredients that might otherwise evaporate into the oven. Evenly cooks tender, juicy turkey, chicken and vegetables in their own juices, with no burned bits that need to be scraped or scrapped. The baker can also be used to proof and bake bread and desserts.
When you first receive the clay baker, we recommend that you rinse and soak it in water for about 15 minutes. Then drain out the excess water, wipe with a clean cloth, and let air dry. The first time you use the baker, we recommend that you prepare a recipe without a lot of strong seasonings. Robust ingredients such as pepper, curry, chilies and hot sauces can impart flavor into the clay, which will take some time to dissipate and adversely affect the taste of subsequent meals. Instead, opt for a pot roast, chicken or vegetables the first time you use your clay cooking pot. After about 2-3 uses, you can then start adding stronger spices, and over time your clay baker will develop a patina, bringing character to the pot and creating a nearly non-stick interior. How to use your clay baker: Before each use, soak your clay baker for 10-20 minutes in water, submerging both top and bottom. Place ingredients inside base of clay baker. Always place your baker in a cold oven. It may also be used in the microwave. Set the oven temperature after the clay baker has been placed in the cold oven, and allow the oven and the clay baker to heat slowly together. Clay bakers are not for use on an open flame or stovetop. Do not subject to extreme temperature changes, such as putting in cold water or on a cold surface (like marble) straight from the oven. Place the clay baker on a hot pad or wooden cutting board to avoid drastic temperature changes. Browning of the baker will occur with continued use and a patina develops. This does not affect the integrity of the clay baker.
Owing their name to the ancient Roman tradition of clay pot cooking, German company Romertopf, which translates to “Roman pot,” has been creating their line of cookware since 1967. The clay is extracted from Ransbach-Baumbach, a region in Western Germany known for its pottery and ceramics industry.
Terracotta baker with glazed bottom for roasting meats and vegetables, or baking breads and desserts. High-domed lid creates greater capacity. Holds up to 7.3 quarts of ingredients, and fits a whole turkey (up to 18 pounds). 17.25 in. x 13.25 in. x 8.75 in.
17.25 inches long x 13.25 inches wide x 8.75 inches high
(43.8 x 33.7 x 22.2 cm)
Holds up to 18 lbs (8 kg)
Serves 6 to 8 people
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