History of Romertopf Clay Bakers
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.
Romertopf was conceived by Bay Keramik in 1966 and was introduced at the Hanover Fair in 1967. And Officially introduced at the Frankfurt Fair and consequent shows around the country in the spring of 1968 with an immediate great success. Reco obtained the exclusive representation from Bay Keramik in August 1974, has represented Romertopf in the United States throughout this period without any interruption, and was consequently granted the exclusive representation of North America, Central and South America.
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. The Romertopf clay pot is an "easy cooking method that seals nutrients in and also down on fats.
Some of today's most popular cooking techniques can either deplete nutrients in food (as in the case of over-steamed vegetables) or add fat (as in the case of frying meat or fish). Cooking the Romertopf way avoids over-cooking while it eliminates the need for added fats. Soaking the Romertopf in water before it is placed inside the oven allows it to create and maintain moisture that cooks recipes to perfection, while preventing the nutrients from escaping.
Meats can be trimmed of all fat and poultry can be cooked without skin and still come out moist, tender, flavorful and browned with no need for basting. Meat, potatoes, rice and vegetables can all be cooked together to make nutritious and flavorful one-pot meals, or they can be prepared separately.
Romertopf cooking not only saves nutrients, but also saves time. Simply soak the Romertopf in water for 5-10 minutes, place ingredients inside and place the whole pot in a cold oven set at 400-450 degrees. Then just walk away. Workout with your favorite celebrity, play with the kids, or soak in the tub for the 45 minutes to an hour the Romertopf needs to cook your meal to perfection.
Romertopf clay pots are available in a variety of sizes, from the Maxi, which holds a 17 lb. Turkey to a 2-4 capacity pot. They are unglazed to ensure perfect absorption, so that ample moisture is available in the cooking cavity.
Today Romertopf clay pot cookware is manufactured in Mexico and meets the exacting, original German standards for quality, longevity and safety. The strictest of supervision ensures that Romertopf's natural terra cotta contains no lead or cadmium.
The Romertopf is made of 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, and tenderness-enhancing aroma.
The Romertopf Clay Baker is primarily designed to be used in regular ovens where it gives you the most delicious and exciting gourmet dishes you have ever dreamed of. Romertopf can also be used in a combination microwave oven with conventional heat. Follow the recommendations of the manufacturer for time and temperature.
Romertopf by Reco uses engineered packaging in order to practically eliminate breakage. A major difference to other manufacturers. Reco has further enhanced the use of cooking with Romertopf Clay Bakers by constantly introducing new cookbooks like the "Consumer Guide Cook Book", followed by "The Complete Guide to Claypot Cooking" and "The Good Health Low Fat, Low Sodium, Clay Pot Cook Book." Romertopf can achieve tasty meals without the addition of salt and/or fats.