Reco International Vegetable Baker Review

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(More customer reviews)I had been used to cooking with clay pots many years ago. But, after several moves, my pots had become pot shards. I have many food allergies and have my own large personal garden to help me avoid the contaminants normally found in non-organics and I love fresh veggies, raw or baked. So, in keeping with my resolution to start eating better and healthier without sacrificing quality of taste, I decided to replenish my clay pots and I had this brand of pot in the past and was well satisfied then. I bought the veggie pot and the chicken roaster. The veggie pot was used the night I received it and what a joy it was to taste the meal prepared in it. Onion, potatoe, broccoli, turnip, carrots, green beans, fresh sweet red pepper slices, mushrooms and whole bulbs of garlic mixed with a little olive oil, thyme, rosemary and fresh sage, salt and pepper at 425 for 35 minutes. Yummy---add some steamed brown rice to the meal, not in the pot, and you are in for a nutritious and delicious meal with taste that will make the clay pot a standard vessel for your cooking. The chicken pot was used a day or two later for friends who raved about the taste. Clay is the only way to go as far as I'm concerned.

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The Romertopf vegetable clay baker is perfect for roasting fresh veggies. Vegetables cooked in a clay pot requires no liquid unless specifically called for.The result:Full flavor and taste and all the essential nutrients and vitamins are retained.The taste is truly superb.You can cook all kinds of food without adding any fat, in line with the demands of modern dietetics.The Romertopf is made of a special porous clay and is unglazed inside and out allowing it to breathe during the cooking process.By soaking the pot in water before cooking, moisture is absorbed by the clay.The tiny water particles are released during cooking, penetrating and blending with the natural food juices, increasing flavor, tenderness and enhancing aroma.

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