My mother used to make the most delicious meals with a large Romertopf clay covered casserole. I've had it in a cabinet taking up a lot of space for years and not used it, because this method requires soaking for at least an hour and feel that the kitchen sink is not sanitary enough. If scrubbed, then I'd be soaking the pot in chemicalled porcelain. Any thoughts on this matter?
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I, personally, would soak the kitchen sink with a cup of bleach and hot water filled to the brim for 10 to 15 minutes. Then I'd rinse the sink very well and I'd have no problems using the sink to soak the clay casserole.
How about going to the dollar store, and getting a dish pan or other container big enough for the Romertopf, and using it only for this purpose? If you buy the container new and disinfect, it should be sanitary.
If you clean your sink with soap and hot water I would think that would suffice. After all it is goin in a hot oven I should think that would kill most any germs.
I was curious about your clay cookware as I had seen it in stores and at auctions but never knew anyone who used it. I did a search on the internet and the Romertopf website says you only soak the clay cookware for 5 to 10 minutes and then put the food to be cooked in it and then place in a COLD oven with the temperature set at 400 or more degrees.
How did your mother used to soak it? I am guessing she probably used her kitchen sink. Did anyone ever get sick? I would say as long as your sink has been cleaned and rinsed well it should be fine. You use that sink to clean your dishes that you eat off from.
I said it was soaked for an hour from memory. If the instructions indicate 5 to 10 mins., then ignore what I said. Haven't read the directions in a long time. I do recall that when I used it, the container didn't soak clear through in the amount of time required. Maybe hard water takes longer to sink into the pores because they are blocked by chemical deposits. Maybe not.
If anyone wants to try cooking in one, please be aware that they are not to be put in the dishwasher and that the vessel will become stained in time.
I LOVE my clay pots (I have 2)! I clean my sink well using antibacterial dish soap and rinse well and soak the pot in there. I usually soak the pot for half an hour because the recipes I make require some assembly time and I don't want the pot to get dry.
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What are you fretting about! Civilzations have used this technology for centuries! We'd all be dead by now if cooties were a problem! Yes...I wash out my sink, then fill it up and soak the Romertopf for 10 minutes or more (however long it takes me to assemble the ingrediants). Like others have said, you then place it in a cold oven and set it to 400+. Never wash unglazed clay with soap! It gets into the pores and will leach into your food!
I love they way my chicken comes out every time I cook in it. The directions I have and most of the clay cookers only need to be soaked 15 minutes. But remember to always start in a cold oven. I rinse the sink out and spray with Clorox and then fill with cold water. While it is soaking you can start preparing your ingredients to go in the clay pot. Don't let it sit around collecting dust USE IT!
Marjorie
www.smalltownkitchen.com
I love they way my chicken comes out every time I cook in it. The directions I have and most of the clay cookers only need to be soaked 15 minutes. But remember to always start in a cold oven. I rinse the sink out and spray with Clorox and then fill with cold water. While it is soaking you can start preparing your ingredients to go in the clay pot. Don't let it sit around collecting dust USE IT!
Marjorie
www.smalltownkitchen.com
I use the same theory as when I bake or can: nothing is going to survive a 400+ oven for one hour. Don't worry about anything that is not a 'chunk".
I bought a 5 gallon bucket from Home Depot, and it holds my romertopf perfectly. I fill it with the hose outside, which leaves me with an empty sink.
I fill the top and bottom of my large Romertopf with water and set them on my counter while I prepare my ingredients. The concept is cooking w/ moisture and heat so this is accomplished whether the entire pot is immersed or only partially covered with water. I love everything I make in this pot - especially roasting whole squash, buttercup being my favorite this fall. Sweet potatoes and apples work well too.
People, people, please. Clean is clean. If you can wash your dishes in that sink, you can soak your clay cooker in it. You do not need to spray it with chemicals, bleach, sanitizer, whatever first (all of which will end up in the clay if you do). This is why we don't use soap to clean it with. Hot water and some elbow grease is all that is necessary. We have all become such germifobes that we sometimes lose focus on the fact that this pot and its contents will be subjected to temperatures far higher than the average germ can stand, besides which unless we have compromised immune systems, no germ, especially one that has been cooked is going to hurt us.
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