Leave a Comment

Your email address will not be published. Required fields are marked *

Comments

  1. Growing up in the Westerwald region (now living in Lancaster, PA) I am quite familiar with the Römertopf. I’ve never heard of the Schlemmertopf though, maybe that word is used in more southern regions.
    One note on an actual Römertopf. They are NOT glazed on the inside. It’s just clay (the form is exactly as depicted in your images) and you have to soak it for 15-20 minutes in cold water each time before using to seal it.
    I still own my Grandma’s Römertopf (large size) and a smaller version we received as a wedding gift 32 years ago. They last a long time and are wonderful to cook with.