According to archaeological finds, clay pot cookery can be traced back thousands of years, when food in an earthenware pot was put in the glowing ashes of an open fire. What was important for the taste of the food was not the fire but the pot. The Romans, lovers of good wine and good food, used pots made of a special type of earthenware.

Römertopf was conceived by Bay Keramik in 1966 and was introduced at the Hanover Fair in 1967. And Officially introduced at the Frankfurt Fair and consequent shows around the country in the spring of 1968 with an immediate great success. Reco obtained the exclusive representation from Bay Keramik in August 1974, has represented Römertopf in the United States throughout this period without any interruption, and was consequently granted the exclusive representation of North America, Central and South America.

The Römertopf is made of special porous clay and is unglazed inside and out allowing it to "breathe" during the cooking process. By soaking the pot in water before cooking, moisture is absorbed by the clay. The tiny water particles are released during cooking, penetrating and blending with the natural food juices, increasing flavor, and tenderness-enhancing aroma.

The Römertopf Clay Baker is primarily designed to be used in regular ovens where it gives you the most delicious and exciting gourmet dishes you have ever dreamed of. Römertopf can also be used in a combination microwave oven with conventional heat. Follow the recommendations of the manufacturer for time and temperature.

Römertopf by Reco uses engineered packaging in order to practically eliminate breakage. A major difference to other manufacturers. Reco has further enhanced the use of cooking with Römertopf Clay Bakers by constantly introducing new cookbooks like the "Consumer Guide Cook Book", followed by "The Complete Guide to Claypot Cooking" and "The Good Health Low Fat, Low Sodium, Clay Pot Cook Book." Römertopf can achieve tasty meals without the addition of salt and/or fats.