Thermal Cookers

Thermal cooking is a method of slow cooking that uses retained heat to cook food without a continuous external energy source. The process involves bringing ingredients to a boil in an inner pot on a stove, then transferring the lidded pot to a highly insulated outer container where the food continues to cook over several hours using the residual heat. This is a modern take on the traditional "haybox" method, which used hay or blankets as insulation.

 

Thermal cooking reduces fuel because heat is only needed for the initial boiling phase.  The tight seal minimizes evaporation, so less water is needed in recipes.  Once the food is in the insulated container, it requires no stirring, monitoring, or supervision, freeing up your time.

 

The non-electric, sealed design allows you to cook while traveling, camping, or at a potluck, and the food stays hot (or cold) for hours.  Meals can be prepared in the morning and will be ready to serve at dinner time, without the risk of overcooking.  The gentle, low-temperature cooking process and sealed environment help keep flavors, minerals, and vitamins locked in the food.

Food never dries out or burns because it is not exposed to a continuous, high heat source.

The method is excellent for tenderizing meats and cooking grains like beans, lentils, and brown rice. 

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 Thermal cooking is a valuable emergency preparedness tool during power outages or natural disasters, as it works off-grid with minimal fuel.