Roman pot

On Roman pot is a traditional cooking vessel. Is known the cooking potwith lid of the same material probably in terracotta colors. Ornate is an original Roman pot with old, Roman characters.
In almost all cultures there is a kind Roman pot as we know today. It is mainly used for steaming. The Romans, it is believed, have optimized the principle of steaming, that is, cooking in their own juice.

The clay vessels used to be laboriously crafted by hand. Even today they are made of clay, ceramic and sometimes even stainless steel.
It is important that the lid is made of the same material and fits exactly on the bowl.

The shape of a typical Roman pot is elongated, rectangular with rounded corners and bulging upwards.
Today there are even Roman pots in the form of vegetables and fruits. About a banana, corn or a pumpkin. Exactly the fruit fits perfectly into it and should be steamed here.
For Singels, a modern form is also suitable for preparing customary stews in small quantities.
Particularly interesting is a Roman potvariante, which is constructed like a Duftlämpchen. Under the container provides a tealightfor the necessary heat. If you only want to cook a small amount in your own juice or if you want to melt cheese or chocolate, this form of Roman pot also be used as a fondue box.

Then there are Römertöpfe in the form of a large soup pot or a small storage vessel.

In many kitchens are Roman pots of different nature and just as extensive is the utility field.

Tip: Due to the cool darkness in the Roman pot can be stored very well potatoes, onions and garlic.

How is a Roman pot used?
Before use, it is recommended to water the Roman pot if he is not yet old. This ensures that the liquid does not enter the pot during steam cooking. In addition, the pot should be floured after the end of the watering. If the Roman pot has been in use for a long time, a coating has formed that makes the first processes superfluous.
However, always make sure that the Roman pot is not exposed to temperature shocks. Otherwise the ceramic threatens to shatter. So put the Roman pot in the ovenand heat it slowly, parallel to the ambient temperature.
Even after cooking, it should never be quenched with cold water.

A Roman pot can store the heat for a long time, so the food can be served wonderfully directly in it. Should it be used at a buffet, just leave the lid on.

By the way: The Roman pot also stores cold efficiently. If you cool it down slowly, you can also use it in the garden during the summer to keep food cool in the heat.

Really delicious is in the Roman pot baked bread.

Cooking in the Roman pot has the advantage that the aroma of the food is intensified by the fact that the product cooks in its own juice. There is little or no added fat for the cooking process. Even the nutrients are well preserved in this gentle preparation. You can devote to side dishes, because in the Roman pot in the oven nothing can overcook or burn. The best thing is that the meat or other dish does not dry out in the Roman pot! S