Well! In the category of “Finally It’s Happened”. Have just received the replacement Schlemmertopf that my elder son broke at Christmas. He promised to replace it, and now it’s finally happened. I had just about given up hope. He must have searched every op shop in Sydney.
They are fricken WUNNNDERFUL for bread and rolls. But where they really shine (as much as a clay pot can) is for a whole chicken. Or pork knuckles. Or whole fishies. Just bung everything in the soaked pot on a bed of vegies, no need for extra liquid. Put pot in cold oven, turn on the heat and leave for a couple of hours. Drain off the juices if there’s too much. Serve from the pot. Cooking gets no easier.
They were the fashionable thing of the late 70s to mid-80s, and really only available secondhand now. They break if you put them in a hot oven, or put a hot one down on a cold surface, so lots got ruined because people didn’t know how to handle them. Clean up is the only tricky bit as they are not dishwasher friendly.
The asian ones are made a bit differently, and are a lot thicker. They also have glazed insides, which is different from the Schlemmertopf. I have one of these too, but it’s used very differently.
There’s another brand called the Romertopf which is very like the Schlemmertopf but a different shape. Used the same way though. Both are very much worth the $$$ imo.
Well! In the category of “Finally It’s Happened”. Have just received the replacement Schlemmertopf that my elder son broke at Christmas. He promised to replace it, and now it’s finally happened. I had just about given up hope. He must have searched every op shop in Sydney.
I have never heard of / seen one of those. Among other things looks like they’re good for bread?
They are fricken WUNNNDERFUL for bread and rolls. But where they really shine (as much as a clay pot can) is for a whole chicken. Or pork knuckles. Or whole fishies. Just bung everything in the soaked pot on a bed of vegies, no need for extra liquid. Put pot in cold oven, turn on the heat and leave for a couple of hours. Drain off the juices if there’s too much. Serve from the pot. Cooking gets no easier.
They were the fashionable thing of the late 70s to mid-80s, and really only available secondhand now. They break if you put them in a hot oven, or put a hot one down on a cold surface, so lots got ruined because people didn’t know how to handle them. Clean up is the only tricky bit as they are not dishwasher friendly.
ooh might have to go hunting for one.
Consider Asian shops if the exact style doesn’t matter to you, plenty of clay hot pot dishes exist
The asian ones are made a bit differently, and are a lot thicker. They also have glazed insides, which is different from the Schlemmertopf. I have one of these too, but it’s used very differently.
There’s another brand called the Romertopf which is very like the Schlemmertopf but a different shape. Used the same way though. Both are very much worth the $$$ imo.
Good to know. I was taking a semi wild guess. Saw plenty of terracotta plant pot breads as a kid
Those are pretty yum too, more like the unglazed Schlemmertopf but again, much much thicker. Excellent for bread but you can’t cook a chook in them.
Well no, perhaps a batch of quail. But then you’d need to do it sideways and salt dough the ends…