Romertopf ?

I've just ordered a Romertopf baker. Has anyone used one of these before? Would love any tips...thanks.

I had one years ago, and used it a lot. I can't recall that it was anything superior as far as cooking goes, it was more work than I wanted with a busy household. As I recall, I had to soak it prior to cooking, which I used to forget or not have time for. Then there was the clean-up which was more work than my non-stick or other roasters. I bet they have been improved and perhaps have a different interior which the food does not stick to, as much. Do they still require soaking?

We've had one for years, it terrif for many things and there are tons of recs on the net and lots of cookbooks on clay pot cooking. Main thing to remember is to always start it in a cold oven after soaking the pot for a half hour.

Karen, the new ones now say they can go in the dishwasher. And yep, you're still supposed to soak them as Shel says. I was so attracted to their gorgeousness that, when I saw them on sale for $39 reduced from $100, I couldn't resist. There are lots of Chinese clay pot recipes, although most of them require cooking on the hob, which you can't do with these. Pete is somewhat concerned about where we're going to store this - it's quite huge!

I was always afraid I was going to drop it. As I recall, it was very heavy and more so when filled with food. So what am I doing now with Le Creuset? The fact that it can go into the dishwasher is good news. I'm sure you will love it, and yes they are beautiful. Let us know how it works for you.

Karen, it's interesting you mention Le Creuset. I'm annoyed as all hell with mine - it's been used on and off for a year or so, and it's so stained and old now. I bought it with points, but it was still $300 worth of points.

Karen, the new ones now say they can go in the dishwasher. And yep, you're still supposed to soak them as Shel says. I was so attracted to their gorgeousness that, when I saw them on sale for $39 reduced from $100, I couldn't resist. There are lots of Chinese clay pot recipes, although most of them require cooking on the hob, which you can't do with these. Pete is somewhat concerned about where we're going to store this - it's quite huge!

I have several of them - clay pot recipes, that is - from my old chef/restaurateur friend Bernard Chang. Bernard was once in the hospital and I asked his partner, Bill, to send me the recipe for Tea Smoked Duckling. He did. It was in Chinese calligraphic script (have no clue which dialect). After he had his guffaws he sent it to me in English, a language with which I have some small familiarity. It's a dish I absolutely love. (I do omit the hanging-in-the-open-air-for-24-hours-after-rubbing-with- saltpeter step, though).

Oh that IS interesting, Chef. Can you smoke something in the Romertopf in the oven?

Karen, it's interesting you mention Le Creuset. I'm annoyed as all hell with mine - it's been used on and off for a year or so, and it's so stained and old now. I bought it with points, but it was still $300 worth of points.

Are you talking about the inside being stained? That is a normal occurance and does not interfere with the cooking process. I have four in various sizes and I love them. They come up to heat fast, cook evenly and are a breeze to clean. The instructions talk about the staining and have some solutions if it really bothers you....for me, it is a "leave it alone" as I don't care. I'm thankful that Gene has taken on the chore of washing the large oval roaster. and the braiser. I can handle the smaller pans.

I always use one to cook Chicken with 40 Cloves of Garlic. If it has an unglazed interior, you can line it with parchment paper before using. Like other have said, soak it first and place in cold oven.

[Jenise]

Pete is somewhat concerned about where we're going to store this - it's quite huge!

Well, at least you can turn the lid upside down and nest the two pieces together. I have two of these (two sizes) and don't use them often enough.

Karen, I'm particularly hard on cookware at the best of times, so it needs to almost be bulletproof to keep me happy. Yes, it is the stains and scratches that bother me - I just think for cookware that retails for over $500 a piece, it really should be bulletproof.

Larry, does lining it stop the garlic aroma from permanently infusing the clay? Also, do any of you wash it in the dishwasher? Some websites say it's better to clean them in this way, and some of the products on the Romertopf homepage say dishwasher safe and others don't, so I'm a bit confused.

Jenise, yes, that should help with the storage, but they're still a big piece. Pete wanted me to store our tagines one inside the other ("Babushka" style), but since they were being kept overhead, I was concerned about something falling out onto my head when I took them down..

I can't say if the garlic odor stays there or not, because most things I cook have garlic in them. I don't think I would worry too much about it, though. I do wash mine in the dishwasher and no doubt most, if not all, odors go away.

You can frequently find clay pots in thrift stores in the $4-5 range, so you can always have two for different dishes.

[Jenise]

Karen, I'm particularly hard on cookware at the best of times, so it needs to almost be bulletproof to keep me happy. Yes, it is the stains and scratches that bother me - I just think for cookware that retails for over $500 a piece, it really should be bulletproof.

Larry, does lining it stop the garlic aroma from permanently infusing the clay? Also, do any of you wash it in the dishwasher? Some websites say it's better to clean them in this way, and some of the products on the Romertopf homepage say dishwasher safe and others don't, so I'm a bit confused.

Celia, I don't put mine in the dishwasher--since they're permeable, would worry about soapy tastes coming from them later. As to the stains--mine are covered with them--but honestly, I think that makes them look loved and appreciated. Never gave any thought to that being wrong until I read about your concerns!

Jenise, I know I should be more forgiving of the Le Creuset. It's just that it sticks, things burn in it, it's heavy - it just hasn't lived up the hype for me. Mind you, I feel the same way about Scanpan - I'm brutally hard line with my cookware. Having said that, I love, love, love the Emile Henry Flame range that you put me onto years ago - have now got two tagines, and eyeing off a casserole pot now that it's sale time here. Somehow stained enamel bugs me much more than stained ceramic ware, not sure why...

Got one as a wedding gift. Haven't used it in 15 years.
Made mostly stews and braises, but baked a large bread in it once.

[Jenise]

Jenise, I know I should be more forgiving of the Le Creuset. It's just that it sticks, things burn in it, it's heavy - it just hasn't lived up the hype for me. Mind you, I feel the same way about Scanpan - I'm brutally hard line with my cookware. Having said that, I love, love, love the Emile Henry Flame range that you put me onto years ago - have now got two tagines, and eyeing off a casserole pot now that it's sale time here. Somehow stained enamel bugs me much more than stained ceramic ware, not sure why...

Oops, I was on the wrong wavelength. It's my Romertopf that I don't put in the dishwasher and whose stains I find attractive. My only Creusets are a reducing pot and a pate baker.

Do you still use the Emile Henry regularly (when you have a fully operational kitchen)?

[Jenise]

Do you still use the Emile Henry regularly (when you have a fully operational kitchen)?

Absolutely! I use it as a chicken roaster, and it's my favorite braising dish--love being able to take a pot like that directly to the table. I also use it for baking no-knead bread.

I am a very happy girl. The Romertopf arrived yesterday, and it was indeed beautiful. Of course, I had to cook something in it right away, so I went to the butchers for 3/4kg gravy beef. When I came home, Pete hadn't soaked the pan like I'd asked (and I did ask nicely, grrr), so I had to wash it and let it soak for half an hour before I used it. I didn't have a recipe, so I decided it was time to play Masterchef - the gravy beef went in (unbrowned, by this time dinner was running quite late), plus some chopped up bone the butcher had given me, carrots, celery, onion, potato and the stock I'd saved in the freezer from the "set the rangehood on fire shredded beef". All into a cold oven, heat to 200C, went away for 2+ hours, then served with rice and snow peas. It was delicious! Would it have been the same cooked in the cast iron pot? Probably. But after dinner I was able to soak the pot briefly, then pop it in the dishwasher (as per the instructions) and today it's as clean as a whistle.