Author: Maurice Savaryego, M.Sc.Eng. (Learn More)
How the Römertopf Clay Pots Work
As the temperature inside the oven rises, the clay forming the pot radiates heat, and the water absorbed by the clay during soaking is turned into steam. So the food cooks at moderate temperature in the steam trapped inside the pan. This type of cooking preserves flavors and healthy ingredients exceptionally well since they can not escape from the sealed container. Also, the moderate temperature alters them less, and there is very little dilution since hardly any liquid is used. So the combined factors of humidity, low temperature, and longer cooking achieves richly flavored healthy foods at perfect tenderness.
Because, unlike other types of cooking, there is no need here to add fat to prevent food from sticking to the bottom and walls of the pot, there is much less fat burned during cooking. This gave the Römertopf pots the reputation of "healthy" cookware.
Here are in summary the main advantages of the Römertopf clay pots:
- Very rich flavors.
- Healthy, low fat, and nutrient rich cooking.
- Clean cooking that does not dirty the oven and does not require close monitoring.
- Very low risk of inadvertently burning the food.
The following are some important instructions to follow for proper use and best results:
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