{"id":5522,"date":"2016-11-20T06:54:02","date_gmt":"2016-11-20T13:54:02","guid":{"rendered":"http:\/\/cooking.pfeist.net\/?p=5522"},"modified":"2026-02-14T10:53:36","modified_gmt":"2026-02-14T17:53:36","slug":"250-cookbooks-original-schlemmertopf-recipes","status":"publish","type":"post","link":"http:\/\/cooking.pfeist.net\/?p=5522","title":{"rendered":"250 Cookbooks: Original Schlemmertopf Recipes"},"content":{"rendered":"

Cookbook #181:<\/strong> Original Schlemmertopf Recipes<\/em>, Scheurich-Keramik, publication date not given.<\/p>\n

\"OriginalA “Schlemmertopf” is a covered clay baking pot. I received my first clay pot as a gift sometime in the 70s. I wrote a lot of background material in R\u00f6mertopf Cooking is Fun<\/a><\/em>, so I won’t repeat that information here.<\/p>\n

Original Schlemmertopf Recipes<\/em> is the instruction\/recipe booklet that came with my first clay pot (the one that broke long ago). Even though there is no publication date given, this booklet is obviously decades old. (I have a newer instruction\/recipe booklet that came with my second clay pot.)<\/p>\n

Both Romertopf and Schlemmertopf brands of clay pots are currently available. Each is made in Germany. A search for “which clay pot is best” pulled up a few sites that discuss clay pots and where to buy them, like the Kitchn<\/a> site, but none gave product reviews. Romertopf has a website<\/a>, but Schlemmertopf does not seem to have one.<\/p>\n

Originally, I used a clap pot for making stews and braising meats, as I discussed in R\u00f6mertopf Cooking is Fun<\/a><\/em>. In the 2000s, I bought a Schlemmertopf to replace my broken one, but I bought it mainly for baking crusty no-knead bread<\/a>. The yummy pot roast that I cooked for\u00a0 R\u00f6mertopf Cooking is Fun<\/a><\/em> was the first time I had used my new one for something other than bread.<\/p>\n

Clay pots are a bit different to use than other types of covered cooking pans or casseroles. Never, ever can you use a clay pot on the range top, like when you want to brown meat or saute vegetables, or to make a gravy after the baking process. Before you start, you soak the pot in cold water, then you put the pot (with your food inside) into a cold oven (clay pots don’t do well with quick thermal change). Once in the oven, you can turn the temperature way up, even to 475\u02da. After cooking, removing the hot, heavy, covered pot from the oven can be difficult (and these pots break easily). If you want to make a sauce or gravy, you have to pour out the pan juices into a stove-top pan. Cleaning the pot usually requires an overnight soak in soapy water (don’t use a dishwasher for clay pots!).<\/p>\n

So why use a clay pot? Because the results are juicy, well-browned, tastily braised meats.You don’t have<\/em> to brown the meat before starting. The recipes cook faster than a slow cooker or even a typical oven braising. If you don’t make a gravy, it is a one-step process, just put the food in the clay pot and bake.<\/p>\n

Since the pot roast that I cooked for R\u00f6mertopf Cooking is Fun<\/em> was such a success, I am looking forward to cooking another braised meat recipe from Original Schlemmertopf Recipes<\/em>! I choose “Chicken Shanghai”, because I have a whole chicken in the freezer.<\/p>\n

\"Chicken<\/p>\n

I often roast a whole chicken in an open roasting pan; it will be interesting to compare\/contrast the different cooking methods.<\/p>\n

Chicken Shanghai<\/strong><\/a>
\nserves 3-4<\/em><\/p>\n