Thursday, March 20, 2014

Review of Natures Oven by Reco #113 Clay Baker

Natures Oven by Reco #113 Clay Baker
Customer Ratings: 4.5 stars
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Two, large turkey wings fit perfectly in the bottom of the 4-quart Romertopf ("113" stamped on the bottom). In the 3 years that I've had mine, turkey wings are the only thing I've cooked in it although a duck is slated to be cooked in it tonight. As with the wings, this is the right size for anyone wanting to cook a whole duck.

Turkey wings tend to get a bit dry if roasted in a traditional, covered, roasting pan. In a Romertopf, however, the meat is incredibly moist. All I do is season the wings, put them in the bottom of the soaked (in cold water, both top and bottom) Romertopf, stick it in a cold oven, turn the oven temperature to 425 degrees, then forget about it until the oven timer goes off 50 minutes later. Most times the wings are browned as desired. The few times they have not been, I've removed the top and returned the uncovered wings to the oven for an additional 10 minutes.

Although people writing reviews for some other size Romertopfs say they stick it in their dishwasher, mine came with instructions to only wash it by hand and never use soap. For removing grease, the use of baking soda is suggested. I have found the easiest way to clean a Romertopf is to first remove as much as possible with slightly warm water and a nylon brush, then soak it over night. In the morning the baked-on dripping are much easier to remove. After removing them I do a final cleaning with baking soda and warm water.

One thing people should know is that Romertopfs, no matter what size, can not be cleaned so they obtain a new, never used look. Being made of porous clay, the bottom and inner top get stained and spotted (from grease).

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I have had my Romertopf clay pot for over 15 years and use it at least once per month. It absolutely, positively makes the easiest, juiciest chicken I've ever eaten. I simply wash and dry the chicken, salt & pepper it, place 1 cut lemon in the cavity and put the chicken in the pot. One hint if you like crispy skin, take the Romertopf top off 10 minutes before the chicken in done cooking. It always shocks me that everyone doesn't know about this pot and use it constantly. So worth the price. You will not be disappointed.

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We've had two Romertopfs for over 25 years. They are perfect oven pots for most birds and many long-cooking meats. About cleaning: the reason the directions say use no soap is the porous clay absorbs the soap and renders it back into the food. However, when your pot(s) become really well seasoned from thousands of cookings, these restrictions no longer seem to apply. We do use soap, sparingly and quickly, to remove grease. (Note that my wife, Victoria Wise, is a professional cook and cookbook author; she would instantly taste soap in the food if there were any. Run an Amazon search for her name and you'll find descriptions of her many amazing books.) Also, we find that now that these pots are so seasoned we can stick them into a hot oven with no problem. Finally, we no longer need to soak them.

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A friend of mine cooks with the Romertopf -the one I bought was actually to replace her broken one; she has typically found them difficult to find and expensive, particularly this one, the largest model (113). The one here on Amazon was the best price I found in my internet searching.

As for cooking in the Romertopf, the food comes out wonderful! Chicken with vegetables, cooked with wine and mushrooms is divine! The meat is tender and juicy. I'm not sure how something like beef pot roast turns out, but I bet it's good. I'm going to see if my friend will let me borrow this replacement one I found for her!

Follow-up: A few months ago, I bought myself a smaller sized one: the Reco 2-5 lb Romertopf, AKA model 110. #110 is large enough a chicken or a medium-sized roast, but not much else. If you want to cook vegetables and such along with meat, get this one, the large #113 model. If you're interested in a smaller one -good for cooking for one or two, especially if you're not sure clay pot cooking is your thing -this is the only working Amazon link I could find (as of 12-20-09): Reco Romertopf 01102 Clay Bakers No. 110.

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Very easy to use. Just add your food and spice to taste. Put Clay Baker into a cold oven at 400 to 450 degrees for about 1-½ hours and enjoy a delicious hot meal. Everyone in my family enjoys the unique flavor and tenderness of meats, poultry and veggies baked in the Clay Baker.

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