Schlemmertopf Classic Glazed Clay Cooker, Large Review

Average Reviews:

(More customer reviews)I bought a large Schlemmertopf (the original kind, made in Germany--I believe some of the newer ones are made in Mexico) at a garage sale with no documentation, so I needed to do a little research on how to use it. Found out I needed to soak the lid for about 15 minutes before using it, and that it must always be put in a cold oven when you start cooking the food in it.
I started experimenting with putting various kinds of meat, chicken & fish in it, with lots of vegetables and light sauces and fresh herbs. Everything I have ever cooked in it turned out moist, flavorful, and big-time delicious. I now always think of using the Schlemmertopf pot first when I'm making a dinner from scratch. It holds moisture in, and the flavors in the pot get blended and the herb flavors infuse everything in the pot. Now, I wouldn't want to be without one.
Amazon carries some useful cookbooks about cooking in clay pots, and I recommend getting at least one of them as a guide. But for the most part now that I have some experience using it, I just make the recipes up using whatever meat, veggies and herbs I have in the house and can always feel confident that the food will come out of the Schlemmertopf tasting great. It's also a very healthful way to cook because you don't have to add any oil to the Schlemmertopf. It's an absolute kitchen necessity for me now.

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Schlemmertopf Classic Glazed Clay Cooker, Medium Review

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(More customer reviews)I found my first Schlemmertopf at a yard sale, never used and with instructions. Ten years later I own 6 different sizes including some Romertopf brands. I don't use anything else for baking, ever, with the exception being obvious things like pizzas or cookies. So far I have found many of mine second-hand; I believe this is because people don't use the bakers properly and think they don't work.

Let me be clear on this: you need to read the instructions. I'm not used to doing that, so I'm very grateful I did this time. You MUST soak the baker in water before using for the first several times. The terra cotta absorbs the water and then diffuses it inside the baker during cooking. This creates a moist atmosphere and a naturally-occurring broth for meats. After it becomes seasoned with regular use, you rarely or never have to soak it again. Soap, cleaners or the dishwasher must never be used as the terra cotta absorbs the "flavor" of soap and this will ruin your food, however they clean up really well with water. The bakers turn out perfect, moist roasts, meatloafs (no need for a special meatloaf pan!) and chickens and food generally cooks in less time. The coloring of the bakers will change with use, just chalk it up to part of the charm of using "real" cookware.
Whenever I am cooking for company, they ask about the bakers - apparently few people have seen them or know anything about them. For that reason, they make great gifts for people who love to (or simply have to) cook.

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