Römertopf Der Standard Clay Baker

Last updated: May 15, 2020

We looked at the top Clay Bakers and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Clay Baker you should buy.

Product Details

In our analysis of 12 expert reviews, the Römertopf Der Standard Clay Baker placed 8th when we looked at the top 11 products in the category. For the full ranking, see below.

From The Manufacturer

GERMAN MADE CLAY BAKER Designed to discover healthy light modern cooking. HEALTHY To ensure healthy low fat, low calorie cooking. No oil or fat of any kind needed when cooking. This baker retains the vitamins and nutrients from the ingredient. KITCHEN HELP The baker once in the oven it allows you to get on with other jobs at home as nothing will burn, no more overcooking. Simply place in the oven and let it slowly cook until soft and tender. KEEP YOUR OVEN CLEAN The German made baker will keep you oven clean, no more spillages and fat or grease burns in your oven. EASY TO CLEAN YOUR Römertopf is very easy to clean. Wash by hand. MADE IN GERMANY Using the gentle steam-baking method made easy by the Römertopf, succulent and delicious meals practically cook themselves!

Expert Reviews

What reviewers liked

I learned to cook with clay bakers over 20 years ago. Now I will not bake without one. The method is SO easy, and there are never any surprises when you open the top.
It got fantastic oven spring, and the crust...oh.My.God. One thing I should also mention that I love about the Romertopf clay baker is that it's not too heavy.

What reviewers didn't like

I roasted a chicken per the very limited instructions in English and honestly the rotisserie chicken from the grocery store is better! Plus a small amount of juice got on the lid and it appears as if I did not bother to wash it, but I did repeatedly!!!!! Do not waste your money!!!!!!!
My first problem was finding instructions on how to use the Romertopf clay baker to bake bread. All the instructions mention soaking the baker top and bottom in water and seemed specific to cooking meat and vegetables. Bread, not so much.
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