5.0
3 reviews
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Scheurich-Keramik
Scheurich-Keramik Schlemmertopf Baking Pot

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Scheurich-Keramik Schlemmertopf Baking Pot
 
5.0

(based on 3 reviews)

Ratings Distribution

  • 5 Stars

     

    (3)

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    (0)

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100%

of respondents would recommend this to a friend.

Pros

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Cons

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Reviewed by 3 customers

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(1 of 1 customers found this review helpful)

 
5.0

makes delicious foods

By 

from La Rue, OH

Comments about Scheurich-Keramik Schlemmertopf Baking Pot:

I had never used a clay pot until I married my husband who is from Sweden. My mother-in-law gave us a Scheurich-Keramik Schlemmertopf clay baking pot after we got married. it evidentally originated in Gemany, but they are very popular in Sweden which is next to Germany. I thought it was very unusual that you have to soak it in water before each use (but it will easily crack if you don't) and that you are not supposed to use dish soap when you wash it. But the food cooked in these pots is absolutely amazingly good! We use ours mostly for cooking pork and chicken, but you can cook practically anything in it, even desserts. The juices saturate the food and give them a remarkable flavor. Because it is make of clay, it will easily crack if you are rough with it, but normal handling of it is fine. I had lived my entire life without using one of these pots and now I can't imagine being without one. I am very thankful to my husband and in laws for introducing me to it.

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(2 of 3 customers found this review helpful)

 
5.0

A clay pot that cooks delicious meals

By 

from USA

Comments about Scheurich-Keramik Schlemmertopf Baking Pot:

I won a schlemmertopf back in the late-1980s in a raffle drawing. No one knew what it was or what to do with it. What kind of baking pot had to be soaked in water before you could use it? That was confusing so I ignored it for a few years . . . big mistake

Once I started to use the Scheurich-Keramik Schlemmertopf Baking Pot, I fell in love with how easy it worked. And the food was delicious!

I vaguely remember the true directions. However, I do know what worked for me. While I prepared the meat, I let the pot soak in cold water. I filled the sink and covered both the top and bottom. Ten or fifteen minutes later, I drained the sink, put the chicken, roast, ham, etc., into the pot, and put the lid on. It went into the oven at 250 to 275 for a few hours.

You don’t have to add any water or broth to the meat because the pot releases the water it soaked up. Soon you’ll notice rich broth bubbling around the meat. I often included potatoes with the roast as well.

Clean up is a breeze. Just use a soft cloth, hot soapy water, and let it air dry until the next time. I used the schlemmertopf more than any other pan I owned, especially in the cold of winter.

The products on the market today aren’t the same quality as the Scheurich-Keramik Schlemmertopf Baking Pot. Mine developed a crack last year, after over twenty years of use. If you find a true schlemmertopf, grab it. Then see what scrumptious meals you can make.

Durability
I used mine for more than twenty years without any problems.

Design
You have to be sure the lid is closed fully or the liquids will dry out. That can limit the amount of meat cooked at one time.

Doesn't Stick
As it got older, I noticed a bit more sticking. Otherwise, foods just washed right off.

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(5 of 5 customers found this review helpful)

 
5.0

Schlermmertopf - German for Great Cook (Fake Translation)

By 

from Harrisonburg, VA

Comments about Scheurich-Keramik Schlemmertopf Baking Pot:

Forgive my errors in translation as I don't speak or read German. Nevertheless, I recognize a fine kitchen baking/roasting product when I find it and Scheurich-Keramik's Schlemmertopf ceramic lidded pot is the real deal. This is one of those products that hit the market a couple decades ago, disappeared, and I've only since seen at flea markets, Goodwill and yard sales.  Whatever the source, purchase this item on sight:  I promise you that you begin to buy whole chickens again just to experience perfection. Repeatedly. Your family and friends will hail you as The Cook and speak in hushed tones about your abilities.  And it's all due to a simple clay pot with very simple instructions.  When purchased new, remove the pot and lid from the box and soak for several hours. Allow to drain and dry and put it away. When you finally do buy that chicken (or roast or whatever), pull the pot and lid back out and soak for only 30-45 minutes while you clean and prep the chicken.  Place the chicken in the wet pot, season, add perhaps 4 tbsp of water or wine, cover with the wet lid and place in a COLD oven.  Turn the oven on to 350* and disappear for just over a couple hours.  When you remove the lid at the end of the time, there will be a perfectly roasted chicken with a crispy, nicely-browned skin that looks like a food magazine cover.  Cons?  Few.  Supposedly it is breakable, but it's managed to survive my multiple moves across states and countries for two decades.  It's also porous so this isn't an item that you can pop in the dishwasher or even leave soaking in a sink with dishwashing liquid.  It cleans up surprisingly easily with hot water, a little scrubby, and sometimes a tiny bit of quickly rinsed soap.  Wouldn't trade this for any fancy pants grill. 

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