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Win Reco’s Romertopf Bread Baker for clay pot cooking

Years ago, on vacation, I ate at a restaurant that had bread that was baked in a brick bread oven.  I don’t think I have ever tasted better bread in my life. The crust was nice and crisp and the bread was nice and moist inside. For a while, my husband and I thought about a wood fired clay oven in the back yard but the logistics seemed too overwhelming and we decided not to.  I’ve always remembered the taste and texture of that bread but haven’t managed to re-create it in the oven with a traditional bread pan.

Clay bread baker

There is now a solution that any home cook can take advantage of that will give you that same brick oven taste.  The Romertopf Clay Bread Baker is made of terra cotta and bakes a standard bread loaf that measures 9″ x 5″.  It is constructed from a special unglazed but very porous clay that easily absorbs water when soaked before cooking.   When you bake with it, the clay releases the water as steam producing a perfectly cooked delicious loaf of bread.  The bread baker contains no lead, cadmium or other harmful substances so it is completely safety to cook with.

Romertopf clay cooker

To use the Romertopf Bread Baker, you simply soak it in cold water for five to ten minutes before you use it. Then you add the dough and place it in a cold oven. Recipes can be converted for clay pots by increasing temperature by 100 degrees and deducting 1/2 hour of cooking time.  The moisture in the clay keeps the bottom of the bread baker at about 220 degrees which makes burning virtually impossible. The Romertopf Bread Baker turned out a delicious loaf of bread and was very easy to clean up afterwards. Not only does it make a delicious loaf of bread, the pan itself is very attractive and could easily be brought to the table for serving.

I received the 9″x5″ Romertopf Bread Baker but you can also get the bread baker in a French/Italian baker, a round loaf baker, and a four piece mini baker. The line also includes other types and sizes of pots for things like roasts/turkeys and apples or heads of garlic.  I love that I can get the taste of bread baked in a bread oven right at home!   Once of my lucky readers will win their very own 9×5 Romertopf Bread Baker.

a Rafflecopter giveaway

Disclosure of Material Connection: I received one or more of the products or services mentioned above for free in the hope that I would mention it on my blog. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising”

About Ellen Christian

Ellen is a busy mom of two teenagers who left the corporate world in 2008 to focus on a more eco-friendly life. She lives in rural Vermont where she juggles family, two blogs and a career in social media.

Comments

  1. Their pots are like slow cookers for the oven…set it and forget it! Like!

  2. The pots range in size from 2lbs to 17lbs!

  3. Connie Bolick Lee says:

    The clay baking pots have to be soaked in water for about 10 minutes before you bake in them

  4. kelly tillotson says:

    i learned that the clay pot cooking method seals in nutrients and cuts down on the need for added fats.
    *kelly
    kelly-tillotson@hotmail.com

  5. I learned that clay pot cooking is an easy, efficient, healthy cooking method that seals in nutrients and cuts down on the need for added fats.

  6. I learned that they sell cookbooks as well.

  7. I learned that Romertopf cooking not only saves nutrients, but also saves time

  8. I learned that They are unglazed to ensure perfect absorption, so that ample moisture is available in the cooking cavity.

  9. I entered the Quaker giveaway.

  10. I learned that they come in attractive colors.

  11. I love those chicken roasters! We grill our chickens like that but I’d never thought to do it in the oven that way!

  12. I learned that they come in a variety of colors. 

  13. I learned that most clay pots are unglazed, and before you use your pot for the first time, you should soak it for at least half an hour, so that the moisture will be retained in the foods you cook.

  14. Sue Ellison says:

    I learned they have been featured in House & Garden magazine.

  15. Crystal Renee says:

    I didn’t know that baking with clay seals in nutrients and cuts down on the need for added fats.
    sellcrystal2[at]gmail[dot]com

  16. tam childers says:

    I learned that they sell cookbooks as well.

  17. kaye lake says:

    If u soak them before using they will com food deliciously and not lose the nutrients…

  18. Linda Kish says:

    By soaking the Romertopf roaster in water before placing it inside the oven allows it to create and maintain moisture that cooks recipes to perfection, while preventing the nutrients from escaping.

    lkish77123 at gmail dot com

  19. Linda Kish says:

    I entered the Mohawk Rug giveaway

    lkish77123 at gmail dot com

  20. Heather Turner says:

    The clayware prevents the nutrients from escaping

  21. Soaking the roaster first allows it to maintain and create moisture.

  22. It cuts down on the need for added fat

  23. Stephen Saunders says:

    The pots go up to over 17 lbs.

  24. Maryann D. says:

    I learned to remember to avoid sudden temperature changes. When removing the baker from the over after baking, keep it off of cold surfaces.

  25. Maryann D. says:

    I entered Quaker Prize Pack giveaway

  26. Maryann D. says:

    I entered:  Fisher Nut prize giveaway

  27. I learned that clay pot cooking seals in nutrients and cuts down on the need for added fats.

  28. Pamela Wilson says:

    I learned to avoid sudden temperature changes

  29. I learned they have a starter set for those not familiar with clay baking

  30. susan hartman says:

    You soak the pot in water before using & it keeps whatrver you are cooking moist.

  31. susan hartman says:

    I entered Quaker

  32. Clay pot cooking is an easy, efficient, healthy cooking method that seals in nutrients and cuts down on the need for added fats

  33. Monique Rizzo says:

    I learned you can also get cookbooks!
    Thanks for the chance.
    mogrill12@gmail.com

  34. Cynthia C says:

    I learned that you need to soak clay pots and start them in a cool oven.

  35. I found out that they have some lovely mug sets.

  36. Allyson Bossie says:

    I learned they have a pot that holds a 17 lb turkey

  37. Allyson Bossie says:

    I entered for the Quaker Prize Pack

  38. Christine says:

    I learned their smallest pot holds 2-5 lbs and their largest pot holds a 17 lb. turkey, so cool! They look wonderful. Thank you!

  39. Sandra L. says:

    I didn’t know that I should soak my clay bakeware first.  I bet that’s why I had a problem with stuck on food.

  40. Clay cooking seals in nutrients

  41. I learned that you need to soak them in water before you use them.

  42. Patricia Wojnar Crowley says:

    I learned that it holds in the moisture if you soak it in water…

  43. I learned that Romertopf cooking not only saves nutrients, but also saves time

  44. They offer a maxi sized clay pot that can hold a 17 lb turkey

  45. entered fisher nut prize giveaway

  46. carol roberts says:

    Clay pot cooking is an easy, efficient, healthy cooking method that seals in nutrients and cuts down on the need for added fats. Simply by soaking the Romertopf roaster in water before placing it inside the oven allows it to create and maintain moisture that cooks recipes to perfection, while preventing the nutrients from escaping

  47. Christine says:

    the clay pot cooking method seals in nutrients

  48. You soak the pot to keep moisture in the food.

  49. I learned that Romertopf cooking not only saves nutrients, but also saves time. Simply soak the Romertopf in water for 5-10 minutes, place ingredients inside and place the whole pot in a cold oven set at 400-450 degrees. 

    Terri P
    pr4gatheringroses AT gmail DOT com

  50. I learned that RomertopfOnline.com is a division of The Gourmet Kitchen where First-class customer service and quality products are of the highest importanceand that the Gourmet Kitchen opened for business in October 1996 and we have carried these products in our store since the opening.

  51. Rebecca Graham says:

    I learned that they have a pot that will hold a 17 lb turkey.

  52. desiree helkey says:

    baking with clay seals in nutrients ……

  53. ELIZABETH C. says:

    Clay pot cooking Is a healthy cooking method That seals in nutrients And cuts down on The need for extra fats. 

  54. You can use less fat with a clay cooker

  55. Soaking the roaster in water before placing it inside the oven allows it to create and maintain moisture that cooks recipes to perfection, while preventing the nutrients from escaping

  56. I learned that they have clay pots that can hold up to a 17 lb turkey! Thanks.

  57. Entered the Fisher Nut Prize.

  58. Charlotte Padgett says:

    I like the variety they offer in sizes and colors plus the convenience of us.

  59. Jaime Nicole says:

    I learned that they have clay pots big enough to cook a turkey!

  60. Place your baker in a cold oven. Set the correct temperature and let the oven and baker heat up gradually.

  61. sounds wonderful

  62. I learned you have to prep clay bakers by soaking them in water for ten minutes prior to inserting them in the oven.

  63. I learned the company has been around since 1967

  64. I learned that because you soak the bakers in water before placing in the oven, that it is very hard to burn the food in them….that’s a BIG plus for me!

  65. rust hawk says:

    I learned: Romertopf clay pots are available in a variety of sizes, ranging from the smallest which holds 2-5 lbs to the Maxi, which holds a 17 lb Turkey. (wow!)

  66. rust hawk says:

    I entered your Mohawk Home Rug giveaway

  67. I love that they have a cookbook- it looks like a terrific place to start learning about how to use their roasters! 

  68. Denise B. says:

    I learned that you place the baker in a cold oven, set the correct temperature, and let the oven and baker heat up gradually

  69. Heather Bridson says:

    I learned that the water soaked up by the clay keeps the food moist and cooking perfection!

  70. ivy arrington says:

    i learnd thatClay pot cooking is an easy, efficient, healthy cooking method that seals in nutrients and cuts down on the need for added fats

  71. tracy davis says:

    I learned that you need to soak clay pots

  72. mrsshukra says:

    These clay bakewares have been featured on the Today show!

  73. mrsshukra says:

    entered quaker giveaway

  74. mrsshukra says:

    Entered Fisher nuts giveaway

  75. mrsshukra says:

    Entered Philips Norelco giveaway

  76. Maryann D. says:

    I entered:
    Philips Norelco Electric Razor giveaway

  77. Mary Beth Elderton says:

    I love that clay cooking cuts down on the need for added fats.

  78. Cheryl Free says:

    “They are unglazed to ensure perfect absorption, so that ample moisture is available in the cooking cavity.” :) *Thanks* for the giveaway!

  79. I learned that you should soak the Romertopf roaster in water before placing it inside the oven.

  80. Candy Johnstone says:

    I learned how to clean them. I’ve always been intimidated by cooking with clay, but ready to make the plunge.

  81. Mary Otis says:

    Using the Bread Baker would be a new and exciting experience for me
    .I’d love to have it.

  82. I learned a bit about how to care for terra cotta bakeware. For example, you have to avoid drastic temperature changes, like putting a hot pot on a cold counter.

    Thanks!
    h4schaffer at gmail dot com

  83. A healthy way to cook

  84. that you need to soak it briefly in cold water before you use it

  85. Jessica Rose says:

    I learned that you have to Place your baker in a cold oven. Set the correct temperature and let the oven and baker heat up gradually.

  86. Simply by soaking the Romertopf roaster in water before placing it inside the oven allows it to create and maintain moisture that cooks recipes to perfection, while preventing the nutrients from escaping.

  87. Norelco, Amazon, Amazon

  88. I love that these can be put straight in the cold oven!

  89. I like that you don’t have to preheat the oven.

  90. Diane Baum says:

    I learned all about the healthy benefits of clay cooking

  91. alyce poalillo says:

    I learned that “Simply by soaking the Romertopf roaster in water before placing it inside the oven allows it to create and maintain moisture that cooks recipes to perfection, while preventing the nutrients from escaping”

  92. Traci Lynn Butler says:

    You soak the Romertopf in water for 5-10 minutes, place ingredients inside and place the whole pot in a cold oven set at 400-450 degrees.

  93. I learned alot!  I’ve never heard of cooking by immersing the clay pots in water.  Totally new to me.

  94. Brigette Streeper says:

    The maxi can hold a turkey! That’s awesome!

  95. I learned that they were on house kitchen

  96. The clay keeps the goodness in instead of escaping. 

  97. I learned you must place the baker in a cold oven. I didn’t know that.
    chrisdeglen(at)gmail(dot)com

  98. I learned that soaking a roater will help maintain moisture.

  99. I learned that Romertopf clay pots are available in a variety of sizes, ranging from the smallest which holds 2-5 lbs to the Maxi, which holds a 17 lb Turkey.

  100. micheal dale grim says:

    i learned that you must soak them before you use them!!!

  101. Kathleen M Smith says:

    Romertopf cooking not only saves nutrients, but also saves time. Simply soak the Romertopf in water for 5-10 minutes, place ingredients inside and place the whole pot in a cold oven set at 400-450 degrees.

  102. Valerie Taylor Mabrey says:

    Remember to avoid sudden temperature changes. When removing your baker from the over after baking, keep it off of cold surfaces
    vmkids3 at msn dot com

  103. Cheryl Reinhardt says:

    Romertopf clay pots are available in a variety of sizes, ranging from the smallest which holds 2-5 lbs to the Maxi, which holds a 17 lb Turkey

  104. clay pot cooking is healthy

  105. They also offer bean pots and cookbooks. Thanks for the giveaway.

  106. Stephanie Brown Eversole says:

    I learned that Romertopf believes I have 45 minutes to an hour to soak in the tub, lol.  Does this bread maker come with a nanny? :)

  107. They sell wine coolers to cool a bottle of wine in.

  108. Brittney House says:

    They offer cookbooks.

  109. You have to soak the pot in water before putting in the oven

  110. michelle colon says:

    ok i learned that you dont have to waste engery heating up the oven you can put it in  cold oven

  111. I learned… Remember to avoid sudden temperature changes. When removing your baker from the over after baking, keep it off of cold surfaces.

  112. Jennifer R says:

    I learned that you should place your baker in a cold oven. Set the correct temperature and let the oven and baker heat up gradually.
    reejen at comcast dot net

  113. I like the metal holders for the bakers as well.

  114. You must soak baker water for 10 minutes.

  115. Chrystal J. says:

    I learned that soaking the Romertopf roaster in water before placing it inside the oven allows it to create and maintain moisture that cooks recipes to perfection.

  116. You start the clay baker off in a cold oven – very interesting way to do it!

  117. I learned that they are available even big enough to hold a turkey! 

  118. amy deeter says:

    offer safe secure online ordering of all our Romertopf cookware.

  119. Karen Gonyea says:

    I love that you can set it and forget it !!

  120. susan smoaks says:

    i would love the Ribbed Canister Set

  121. jules mcnubbin says:

    i learned that clay cooking cuts down on the need for added fats, i didnt know that

  122. Cálaeb T. says:

    it saves nutrients.

  123. Jennifer Barnett says:

    Romertopf clay pots are available in a variety of sizes,

  124. Cathy Hudgins says:

    locks in nutrients

  125. Jennifer Peaslee says:

    I learned that they have been in business since 1996!

  126. Chrissy Nestor says:

    I learned that clay pot’s are healthier to bake in.

    chrissylea1979 (at)gmail(dot) com

  127. kathy pease says:

    Remember to avoid sudden temperature changes. When removing your baker from the over after baking, keep it off of cold surfaces.

    i just learned that with one of my casserole dishes after taking out the food I put it under cold water and it cracked

  128. Ann Council says:

    The Clay Bakers are unglazed to ensure absorption.

  129. lilshuga2001 says:

    I can buy cookbooks :)

  130. Caitlin McClure says:

    Clay pot cooking is an easy seals in nutrients and cuts down on the need for added fats

  131. Jennifer Paige says:

    It will keep foods juicy and moisturized!

  132. The company opened in October 1996

  133. Angela Winesburg says:

    The pots range in size from 2lbs to 17lbs!

  134. Gaines Simmons says:

    Hello, how are you/ Thank you for this opportunity. The pot preserves the nutrients and comes in various sizes.

  135. Trisha McKee says:

    Clay pot cooking seals in nutrients and eliminates the need for added fats!

  136. Sarah Yurga says:

    You must soak the pot and it cuts down on the need for extra added fats

  137. Veronica Garrett says:

    Clay Pot Cooking seals in nutrients and cuts down on the need to add fats.

  138. Re Morgan says:

    clay keeps food moist and cooking at an even temperature

  139. I love these bread bakers. Was a winner already announced? We have the romertopf 113, the fish baker and these bread bakers. We LOVE them.

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