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  • Römertopf® 11905 Universal Casserole Rustico for 4 People
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Römertopf® 11905 Universal Casserole Rustico for 4 People

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Price: $49.99 & FREE Shipping. Details
In Stock.
13.75 x 9.5 inch
  • Versatile 4- to 6-pound 3-quart-capacity baker made of porous unglazed clay
  • Flared rim for safe, confident transport; indented handle provides easy removal of lid
  • Rounded lid fits securely on base to keep in heat and nutrients
  • Soak in water before baking; dishwasher safe; safe to use in microwave or oven
  • Measures 13-3/4 by 9-1/2 by 6-1/3 inches
6 new from $36.00 5 used from $45.00

Frequently Bought Together

Römertopf® 11905 Universal Casserole Rustico for 4 People + The Best of Clay Pot Cooking + Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share
Price for all three: $86.47

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Product Details

Size: 13.75 x 9.5 inch
  • Product Dimensions: 14 x 8 x 7 inches
  • Shipping Weight: 9 pounds (View shipping rates and policies)
  • Shipping: Currently, item can be shipped only within the U.S.
  • Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
  • ASIN: B00092FRWA
  • Item model number: 01112
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (109 customer reviews)
  • Amazon Best Sellers Rank: #19,736 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Size: 13.75 x 9.5 inch

The Romertopf 3 Quart Clay Baker allows you to prepare quick healthy and high quality meals that cost less and taste better! It combines many currently popular elements in style, simplicity, taste and nutrition that it has started a nationwide trend. The Romertopf baker is made of a porous clay and is unglazed inside and out allowing it to "breathe" during the cooking process. Therefore, your meats and vegetables are moist, flavorful and cooked to perfection! Demand the best! Demand the Original! Romertopf.


Customer Questions & Answers

Customer Reviews

Thankfully, the very same item is still being made.
D. K. Morris
We have cooked Beef, Chicken, Shrimp, Veggies and more, and each one maintains its unique flavor which is heightened by the clay pot magic.
Jonny Orlando
She always loved it and it was one of the few things she didn't downsize out of the kitchen in her later years.
KG

Most Helpful Customer Reviews

73 of 74 people found the following review helpful By Dawn Tarin on January 15, 2006
Size Name: 13.75 x 9.5 inch
A friend told me about clay pots, so I decided to try this one. I normally cook for 2 people. This is a medium sized pot and you could easily cook enough meat for 4+ adults, but if you want to cook the veggies at the same time (highly recommended!), you will need a bigger pot. Last night I roasted a game hen - my first attempt. I adapted a recipe from the Chicken Boulangere in Bridget Jones' "Complete Guide to Claypot Cooking". It was incredibly easy. I soaked the pot while I prepared the veggies. Just put some sliced potatoes, onion, lemon and herbs in the lower half of the pot and season with salt and pepper. Put the game hen in the middle, and then I put some baby carrots and another layer of potato slices around the bird and brushed everything with melted butter. I put the pot in a cold oven, and turned the heat to 450. It was done in less than an hour. As this was my first time, I checked the hen temperature with a meat thermometer - it was a perfect 180F.

One thing to realize is that the pot releases steam. This means that the veggies will not be crisp, unless you take the lid off for the last 10-15mins of cooking to crisp up the top layer. The result was truly delicious, by far the most moist poultry I have eaten for a long time. The potatoes were fabulous too, they absorbed the juice from the meat, giving them a wonderful flavor. Cooking everything in one pot tied all the tastes of the different components together very nicely. My husband loved it too. I will certainly use this pot on a regular basis, and can't wait to try it on chicken, duck, beef and lamb. It is a whole new adventure in the kitchen, which makes it fun! I may even buy the bigger 4 quart model, as it will make entertaining much easier - you can put the whole meal in one pot, put it in the oven and then forget about it until the timer buzzes! From my experience last night, I know I would be serving a tasty meal I could be happy to entertain with.
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60 of 61 people found the following review helpful By Sourdough Don on April 29, 2008
Size Name: 13.75 x 9.5 inch
I have owned a three-quart Romertopf for years, and it started getting used at least once weekly when I started baking sourdough bread in it--especially No-Knead Sourdough. I followed Dr. Ed Wood's ("Classic Sourdoughs") recommendation of doing the second rising of the dough in the Romertopf. First, I use a non-stick spray in the base, wait until the dough has doubled, then soak the top and bottom in water for 15 minutes--just floating the bottom, of course. Both then go into a cold oven, you set the oven to 450 degrees and come back in 1 hour and 10 minutes. The result is a gorgeous, golden brown loaf from this miniature brick oven!
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27 of 28 people found the following review helpful By Bessie4dogs on January 10, 2007
Size Name: 13.75 x 9.5 inch
This is the second Romertopf baker that I've owned. The first one I bought in Europe; it finally cracked after 12 years of service. It is my secret for making the best baked whole chicken ever - crispy on the outside, and moist & tender meat. It keeps the oven clean, since the bird is covered, and the baker is very easy to clean after use. I've only done chicken in it, however other meats can be used. You need to have a Romertopf for each type meat, since the flavors absorb into the clay. The 3 Qt size will fit a 3-5 lb whole chicken nicely with room for vegetables (for instance, a few halved onions, a few carrots, herbs.) Veggies are strictly optional, as the chicken has lots of flavor without them. Bake for 90 min & enjoy!
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37 of 41 people found the following review helpful By tazshaw on June 11, 2005
Size Name: 13.75 x 9.5 inch Verified Purchase
As the other reviewer notes, this is really a forgiving method of roasting food in the oven, especially checkens, which can be a bit unforgiving (and then dry). Just soak the romertopf 30 minutes and put the chicken (and/or whatever) in the oven (preheated or not) at 400 degrees or so and it's going to be great in an hour or so (just take the top off for the last few minutes to brown the skin). You can pour some liquid into the bottom to keep everything moist (we like strong ale) but it isn't necessary. If you like roast chicken then your kitchen shouldn't be without this wonder.
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20 of 21 people found the following review helpful By Celeste Wetzel on April 15, 2005
Size Name: 13.75 x 9.5 inch
Soak the romertopf in cold water while you're preparing your meat and vegetables. Take the romertopf out, put the food in, put the romertopf in the oven (no preheating), turn it on, and forget about it until dinner is done. My mother got me one of these as a gift and it started as a countertop curiousity that has morphed into a regular cooking item. The romertopf has extremely forgiving cooking times, and so you don't have to worry much about overcooking, and the food ends up incredibly flavorful and tender. Fantastic for pot roasts, pork roasts, lamb roasts, small chickens, etc.
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19 of 20 people found the following review helpful By E. Swope VINE VOICE on September 3, 2011
Size Name: 12 x 6 inch
I have been making sourdough from home grown cultures (very simple, start with a cup of flour and a cup of water.. and then feed daily; a bit too complicated to explain the entire process in a review of cookware) with moderate success. My problem always comes in at the last stage when I transfer the loaf from the bowl in which it has risen to the pizza stone in the oven. It always "deflates" that is... loses the rise. I could give it a second rise, but the yeast would be almost depleted, and I would still have the same problem. After a little poking around I found a site where someone had compared baking on a stone to a stoneware covered baker (by dividing the dough and baking half in each. The one in the covered cooker came out twice the size and more evenly browned) and I realized that was the answer (no transfer needed). I looked at many clay cookers on Amazon, and many would not be as suitable because they are glazed. I thought about buying another one of these (and may still) because I have used mone primarily for roast leg of lamb (which comes out beautifully tender when baked in the Romertopf cooker, but consequently, mine is pretty well saturated with fats from cooking meat and I worried it would impart that flavor to the bread. Nonethe;ess I tried it just to see how much of a difference it would make, and WOW! My loaves were twice the size, fluffy on the inside, crusty on the outside. This really did the trick! I doubt that the clay roast pans would work as well, perhaps better than the stone but not as good as a covered pot. I am adding this review to call this out to people who bake. It is excellent for roasting and stewing... and also makes a terrific baker! I almost want to replace all my glass (but that has unique properties which are preferable in some dishes).Read more ›
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