The 3 Basic Steps to Thermal Cooking
The 3 commonly asked questions
Every Ecopot comes with a comprehensive cooking guide to answer these questions. It details how long to put food on the stove for, then how long it takes to fully cook, ready to eat. It takes the guesswork out of cooking thermally. Food varieties ranging from meat, seafood, vegetables, pastas, rice, cakes and even breads is covered.
Inner and Outer Pots
Outer Pot (Ecopot) Inner Pots (large and Small)
Outer thermally insulated pot (referred to as the Ecopot) and two inner cooking pots (referred to as the cooking pots). The Ecopot is fully insulated with a thermal membrane, body, lid and base. This membrane retains trapped heat. The inner pots are the workhorses, they are the pots you prepare and cook food in.
You start the cooking process off somewhere, be it a kitchen stovetop, gas burner, induction cooker or open campfire. Once food comes to the boil, transfer the cooking pot into the Ecopot, which will finish cooking the meal. It’s similar to, but very different to a slow cooker. Slow cookers cook food at a constant set temperature, they never vary. This often leads to food being overcooked. Thermal cookers are different, they lose around 5% of heat per hour and food can never be overcook.