Clay baker cookware has existed for quite some time now, yet people rarely appreciate its uses and benefits. Instead, more people are opting to use the more well known steel and aluminum cookware that everyone uses. However, what is less well known is that using clay bakers can provide some very positive experiences and fantastic meals for most people.

One of the greatest advantages of using clay bakers is that they are easy to use as you just put the ingredients in, place it in the over and forget it. Unlike steel and aluminum cookware, they do not have to be watched for either the pot become too hot or the food not cooking evenly. The fact they clay pots absorb heat more evenly than much of the conventional cookware results in food that is cooked thoroughly and nutrients are not Plus additional add fats or liquids are usually not needed as well making meal better for your health and better tasting at the same time.

Earthenware pots have been around since the time that man has first discovered how to use fire to cook food and to warm himself. In the old days, man used earthenware pots placed in the blazing, open fire. Even with the method food rarely overcooked because the moisture absorbed into the pots provides steam at a constant temperature. So heat control is less of an issue. Only the duration of cooking needs to be monitored and even then, if the pot is left in the oven too long, because of the even temperature control the meal is not burned to a crisp. Today, temperatures may be more closely monitored in the over or microwave so the unpredictability of the open fire is a thing of the past.

A side benefit of this is that meal are healthier and more nutritious. The natural juices and nutrients are retained in the clay pot and regardless of how much you may inadvertently mix things up or leave in the oven too long or too short of a time, it meal remains tasty and nutritious

Now, if you’re looking for earthenware to buy, why not try the Romertopf brand of clay bakers? These pots have been around since the second half of the previous century. It was first shown to the world in 1968, during the Hanover Fair. At that time it was represented by Bay Keramik from Germany. The brand was then exhibited to other shows around the country, including the Frankfurt Fair. The Frankfurt Fair was its official introduction into the market. The brand got so famous that it was eventually exported to the United States, where it is being marketed exclusively by Reco.  Reco has exclusive representation rights in the American content, a right it acquired it 1974 from Bay Keramik itself.

This cookware by Romertopf is highly preferred because of its simplicity and ease of use. In order to use Romertopf’s clay bakers, you need to soak it first for 10 to 15 minutes in cold water. Place the baker with the food inside in a cold oven and set the oven for the typical temperature of 400-450 degrees. Now all it takes is for you to weather out the 45 minutes or more that it takes for the oven to do its work, and you’re all set. As you can see, it’s very simple to use.

If are looking for a place to buy clay bakers, you only need to visit the Internet at Your Smart Kitchen where you will find a wide selection of products and guaranteed customer satisfaction.

It’s another late night at work and you are frantically trying to figure out what to have, make, prepare for dinner. Being as busy as you are it is hard to plan a meal when you are rarely home at any decent hour. You are faced with several choices order out which will ruin your newly adopted healthy eating routine, start cooking and preparing which means you will be eating at least an hour from now, or you could plan ahead and have dinner ready to be taken out of the oven when you get home. If you are like me, then you will probably lean towards the latter.

Through many years of trial and error with time baking and cooking, I have found one piece of cookware that has helped in preparing my dinner for the family before I even get home from work. It’s the amazing clay baker! These are great for an all in one meal made ahead of time. Since clay bakers should never be placed in a hot oven it seems they were made for time baking which allows you to place your meal in the clay baker, set the timer and go to work. That’s it; but you will need to do a little prep work the night before.

My suggestion is to start this new regimen on a Sunday so that Monday night dinner is ready and waiting. Clay bakers also provide one of the healthiest cooking mediums around; no need to add oils or fats to cook. The clay baker seals in the natural juices and moisture of the entree and cooks with steam created from these juices. What could be better? Dinner waiting, no additional oils to be used, affordable cost of ownership, a single piece of smart cookware to clean, and eating on time every time.

An entire meal doesn’t always need to be prepared. You could set the beef, pork or fish to cook and steam your vegetables when you get home, or better yet pick up some fresh green beans or home grown peppers to pair with your time baked master piece. Your family will love it, and you will save time and lots of effort.

This is a great little recipe for flank steak cooked in a SchlemmerTopf glazed clay roaster. Preparation time is less than an hour after the meat has been thawed.

INGREDIENTS:

1 flank steak
Salt, pepper, flour
4 cups bread cubes
3/4 cup chopped celery
2 small onions, chopped
1 1/2 teaspoons sage

Before starting the preparation soak the lid of the glazed SchlemmerTopf clay roaster for about 15 minutes. Lightly score the flank steak crosswise to increase the heat received by the flank steak. Sprinkle the steak with salt, pepper and dredge with flour and then proceed to pound with a mallet or potato masher.

Combine the bread cubes, onions, celery and sage in a separate container. Moisten this mixture with water and use salt and pepper to season to taste; garlic may also be added to suit the cook’s taste. Spread this mixture over the flank steak as a stuffing, roll the steak and use string or toothpicks to hold the roll together.

Place the flank steak into the SchlemmerTopf clay roaster and cover. Put the entree into a cold oven and then set temperature to 425 degrees F. Bake for 2 hours.

Serve the flank steak with fresh steamed vegetables and a Chardonnay for a complete meal.

For clay bakers at affordable prices go to Your Smart Kitchen!

The Romertopf #117 clay roaster has a capacity of 6.5 quarts and can hold up to 17.5 pounds perfect for holiday gatherings and Thanksgiving dinner. The clay roaster works a bit differently than a traditional roaster with the open rack by circulating air internally to achieve more even cooking and retain moisture. Turkeys cook especially well in the clay bakers as they naturally seal in moisture and nutrients.

The #117 roaster will hold up to a 17 pound turkey perfect for large gatherings and family dinners, although room needs to be left for air to circulate within the roaster. Unlike traditional roasting pans the clay does not need any additional water or stock to retain moisture. The water soaked into the clay roaster before cooking will supply that moisture.

The clay roaster should be soaked in water for 10 minutes prior to use to allow the pores to soak in the water to be released in the cooking process creating an extremely moist bird. Always place the clay roaster into a cold oven and allow the turkey to be heated slowly with the roasting pan. An extreme change in heat may cause undue cracking of the clay. This is the only down side to using a clay roaster. Any recipe can be adapted for clay roasters by adding around 20% to the temperature and cooking time. Clay rosters bring higher nutrient content and healthier dinners to the table by sealing in the nutrients and not letting them cook away. This is especially nice during the holidays as we tend to gorge ourselves on large meals and delectable desserts.

Clay pans are a great alternative to traditional roasting methods, but are not the norm, at least not yet. With proper care and cleaning the clay roaster will bring years of delicious and healthy food to your home and family.

Stainless steel roasting pans are popular as they are easy to clean and very durable. Another closed roaster is the The Prime Pacific 2 in 1 roaster which gives the ability to roast a 20 pound turkey and the lid doubles as a roaster for vegetables or as an au gratin pan. Two pieces of cookware for one low price!

The handles are riveted on to ensure strength and years of use, and they have a molded seal to prevent loss of moisture content. Stainless steel roasters and stainless steel in general heats less quickly than copper or aluminum, so additional time may need to be added to completely cook the turkey. Use an instant thermometer to be sure the internal temperature reaches at least 165 degrees. Simply leave the turkey in a little longer to reach this temperature.

Stainless steel is extremely strong and adds to the value of the roaster. Stainless steel can be more expensive, but the quality is well worth the extra money. The cookware and roasters made from stainless steel last for a life time and can be handed down between generations with proper care and storage practices.

These roasters don’t have to be used for turkey roasting. Two small to medium chickens will fit inside of the 17.5 pound Romertopf clay roaster with ease along with all of the vegetables and potatoes. The Prime Pacific stainless steel roaster comes with a removable rack that could be used to steam large portions of fish. Don’t forget the lid doubles as a pan for any number of uses, from casseroles for reunions to vegetables and baked pasta dishes.

Roasting pans are an investment and the type, style and material all play a part in quality cookware. Examine the details of each pan and decide if the qualities and features are what you need, quality is always a better choice than cheap. The stainless steel and clay roasting pans are great additions to a seasoned cook’s kitchen or one just getting started and both will last a life time with a little time and care.