Guest guest Posted October 21, 2007 Report Share Posted October 21, 2007 I only use the Romertopf brand and it's up to you on size. How many are you cooking for? I have 4 pots so I have various sizes. I even have a garlic roasted and a small round one I don't think they sell anymore. I use the standard 2-4 if I want potatoes and onions roasted but if I want to add large veggies like butternut squash along with the potatoes I will use the 4-6 size. I've been roasting in these for over 25 yrs. Here's a link http://www.distinctive-decor.com/romertopf-clay-baking-pots.html You wouldn't believe how often I see brand news ones in the thrift shop for 2-3 dollars Donna --- allanimalsareawesome wrote: > What size clay pot is this for? You mean the > rumptopf, yes? > > At 11:44 AM 10/21/2007, you wrote: > >These are wonderful and even better warmed up the > next > >day. Here's my old tried and true recipe for the > clay > >pot cookers. I do not use a glazed clay pot, you > will > >not get the true flavor of clay pot cooking unless > you > >use a good quality porous > >clay pot. > > > >Curried Clay Pot Veggies > > > >6 red potatoes peeled and cut in half > >1 large onion cut in 6 chunks > >handful of whole cremini or white mushrooms > >6 garlic cloves, peeled and whole > >1 celery stalk, whole > >2 carrots, peeled and cut in half and then long > slices > >2 tbls. olive oil > >2 tsps. of your favorite curry powder > >dash on garlic powder > >dash of salt > > > >Cover clay pot with water (top & bottom)and soak > for > >15 minutes. > >Prepare the vegetables while pot is soaking. > >Mix curry, oil, garlic powder and salt. > >Lift pot out of water and add celery stick on > bottom > >pot pot and then add the rest of the vegetables, > >drizzle curry mixture over vegetables and with > large > >spoon, toss them to coat. Place lid on pot and > place > >in cold oven. Turn oven on 425 degrees and roast > for > >50 minutes. Remove lid from pot but be very > careful > >as it will be hot and there will be steam rise. > Toss > >vegetables with large spoon and let brown for > another > >10 minutes. Ready to serve. > > > > > >We gotta stop smokin', stop, stop. I mean cigarette > smoking. > >- Jimi Hendrix - Midnight Lightning > > > > > > > >Tired of spam? Mail has the best spam > protection around > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 21, 2007 Report Share Posted October 21, 2007 I bet the pampered chef clay roasters would be about the same. I have one of those, but it is far to big with just the two of us at home now. I need to get a smaller one. I have seen them used, but you never know what kind of taste they will give your food. Katie Donnalilacflower <thelilacflower wrote: I only use the Romertopf brand and it's up to you on size. How many are you cooking for? I have 4 pots so I have various sizes. I even have a garlic roasted and a small round one I don't think they sell anymore. I use the standard 2-4 if I want potatoes and onions roasted but if I want to add large veggies like butternut squash along with the potatoes I will use the 4-6 size. I've been roasting in these for over 25 yrs. Here's a link http://www.distinctive-decor.com/romertopf-clay-baking-pots.html You wouldn't believe how often I see brand news ones in the thrift shop for 2-3 dollars Donna --- allanimalsareawesome wrote: > What size clay pot is this for? You mean the > rumptopf, yes? > > At 11:44 AM 10/21/2007, you wrote: > >These are wonderful and even better warmed up the > next > >day. Here's my old tried and true recipe for the > clay > >pot cookers. I do not use a glazed clay pot, you > will > >not get the true flavor of clay pot cooking unless > you > >use a good quality porous > >clay pot. > > > >Curried Clay Pot Veggies > > > >6 red potatoes peeled and cut in half > >1 large onion cut in 6 chunks > >handful of whole cremini or white mushrooms > >6 garlic cloves, peeled and whole > >1 celery stalk, whole > >2 carrots, peeled and cut in half and then long > slices > >2 tbls. olive oil > >2 tsps. of your favorite curry powder > >dash on garlic powder > >dash of salt > > > >Cover clay pot with water (top & bottom)and soak > for > >15 minutes. > >Prepare the vegetables while pot is soaking. > >Mix curry, oil, garlic powder and salt. > >Lift pot out of water and add celery stick on > bottom > >pot pot and then add the rest of the vegetables, > >drizzle curry mixture over vegetables and with > large > >spoon, toss them to coat. Place lid on pot and > place > >in cold oven. Turn oven on 425 degrees and roast > for > >50 minutes. Remove lid from pot but be very > careful > >as it will be hot and there will be steam rise. > Toss > >vegetables with large spoon and let brown for > another > >10 minutes. Ready to serve. > > > > > >We gotta stop smokin', stop, stop. I mean cigarette > smoking. > >- Jimi Hendrix - Midnight Lightning > > > > > > > >Tired of spam? Mail has the best spam > protection around > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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