The secret to fabulous artisan bread is steam…and the Romertopf Round Oven is the perfect pot!
Welcome to the world of clay pot cooking, where full-flavored meals come to life with very little effort. Made in Germany by Romertopf, the 4-quart Round Clay Dutch Oven is part of a family of cookware that has been at the helm of a healthy and natural cooking technique known as steam baking. When cooking in a Romertopf clay baker, steam baking helps food maintain its vitamins, nutrients, and moisture without the use of oils and fats.
The principle of the Romertopf is very simple: By moistening the clay pot prior to use, the fine pores in the clay absorb water, which in turn creates a gentle layer of steam that surrounds the food inside of the pot. As a result, food does not dry out or burn. Flavors in vegetables develop. Meats are cooked to perfection – moist and succulent on the outside, crusty on the outside. The Romertopf 99170 Round Clay Dutch Oven can be used for roasting meats, vegetables, challah bread, soups, stews, and casseroles. The variety is endless. The ideal temperature for cooking in the Romertopf is between 375°F and 500°F. Dishes with a very long cooking time require a lower temperature than those which cook quickly.
The interior of the bottom piece of the oven is glazed, which prevents sticking and burning and provides for easy clean-up. Usable in the microwave or oven (electric or gas), the two-piece round clay baker measures 12.5″ in diameter and 8″ in height (with lid). It will serve six to eight people. Instructions and a recipe booklet are included. For additional information, visit the Romertopf website.