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German Clay Baker

The Original Römertopf Clay Roaster Made In Germany

German Clay Baker

The Original Römertopf Clay Roaster Made In Germany


$89.95 Share on Facebook Share on Twitter Pin it on Pinterest Share on Google+

Known as the original slow cooker, the Römertopf Clay Roaster from Germany makes healthy cooking easy and delicious. This simple, yet efficient, clay roaster seals in the juices and self-bastes while gently roasting for the most tender, juicy chicken, pork, beef, and vegetables you've ever tasted. And, because the Römertopf Clay Roaster is self-basting, no added oils or fats are needed for mouthwatering results. Made from high-quality clay, found only in German-made clay roasters, the clay bottom is glazed on the inside so it doesn’t absorb flavors and makes for easy cleanup, while the unglazed lid naturally attracts moisture into the cooking vessel. It’s oven safe up to 500° F and must be placed in a cold oven and allowed to come up to temperature to prevent cracking. Both the small (approx. 13½"x8¾"x6¾") and medium (approx. 15"x10½"x7¾") clay roasters are microwave safe and work great for baking bread, too. Recipe book included. Hand wash.

  • Naturally self-basting, which seals in juices for tender, flavorful foods
  • Made from high-quality clay found only in German-made roasters
  • Bottom is glazed on the inside for easy cleanup
  • Oven-safe up to 500° F
  • Recipe book included

Trust The Vermont Country Store for tried-and-true kitchen solutions to enrich your dining experience with simple cookware that just plain works.

German Clay Baker

Safety Warnings

Always place baker in a cold oven, never a preheated oven.

Materials

Clay.

Care

Hand wash only.

Sizing & Specifications
Origin

Manufactured In: Germany

Material - Country Of Origin: Germany

64495
German Clay Baker 5 5 1 1
Produces succulent results! I happened to purchase one of these years ago at a going-out-of business sale and have loved it since. My older model does not have the glazed bottom. I soak the roaster in water for 10min. before loading it - for extra moisture in the dry oven environment and clean it like stoneware. That is, I do not use detergent on on it, but scrape it with a non metal scraper and and scrub it with hot water and soapless non-metal pad. It has not retained odors/flavors. With use, the bottom has become non-stick like an iron skillet does. A glazed bottom is even better! October 18, 2013
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