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Romertopf Clay Baker oven pot
 
 
The original is always the best! Travel back to West Germany with this iconic cookware find!
 
A Römertopf clay baker is a traditional German-made, porous terracotta roaster designed for fat-free, steam-cooking to produce tender, flavorful, and healthy meals. The porous lid must be soaked in water for 15-20 minutes before placing into a cold oven, allowing the moisture to create a natural steam environment.
 
Key Benefits
Healthy Cooking: No added oil, butter, or fat is required as the food cooks in its own juices.
Nutrient Retention: The gentle steaming process helps preserve vitamins, minerals, and natural aromas.
Juicy Results: The moisture released from the clay prevents food—especially poultry and meats—from drying out.
Versatility: Ideal for whole chicken, stews, fish, vegetables, and even baking crusty sourdough bread. 
 
How to Use a Römertopf
To avoid cracking the clay, specific handling is required: 
Soak: Submerge both the lid and the base in cold water for 10–20 minutes before every use (45 minutes for the first use).
Cold Start: Always place the filled baker into a cold oven. Never preheat the oven first, as the thermal shock can cause the clay to shatter.
Heat Gradually: Set the desired temperature (often 200°C–250°C) and let the pot heat up WITH the oven.
Careful Cooling: When removing the hot pot, place it on a wooden board or a towel. Do not place it directly on a cold countertop. 
 
 
This clay pot is in good vintage condition. 
 
It measures 39cm x 27cm (top) and 36cm x 26cm (bottom), with a height of 19cm.
 
It has markings and minor chipping. Please study all the photos for condition.
 
It has 113 on the base.