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dougal

Not a Haybox cooker, but...

... its actually a modern equivalent.
A vacuum flask provides the insulation (in fact there's the suggestion that you can use an actual vacuum flask for this type of cooking).
However, the bigger the item, and the better the insulation, the more effectively will cooking heat be retained and used for long, slow cooking.
I gather they have been quite popular in Hong Kong and Japan, not least for cooking in the summer, when one avoids (over)heating a small flat in order to do the cooking...

OZ (Edited, thanks Sean!) specialist with more info (and marketing) available on the web http://www.thermalcookware.com/

and now here in UK http://www.amazon.co.uk/Thermos-Stainless-Steel-Shuttle-KPY-4500/dp/B000QIZTUM
I didn't say it was cheap... but it should be very cheap to run...
sean

I think that they're Aussies rather than American.
Can't get the Amazon link to work at the moment. Confused
sean

Not sure that I'd get enough use out of it to justify one. If you had limited cooking facilities it might be good, or as an alternative to an electric slow cooker for those who like them?
kevin.vinke

I did a very nice roast lamb in a coolbox/hotbox once. Started off in the oven transfered to the box 2 hours drive later and it was falling off the bone.
dougal

Perhaps Amazon's UK price doesn't look too bad...
http://www.viecokitchen.com/thermpot.htm

I just wish they'd bother to call them 'thermal storage' cookers, rather than the (frankly a bit silly) "thermal cookers".
Seems to me to make more sense than a 'slow-cooker', even if it is less decorative than a Tagine...
lottie

I love my slowcookers---but something like this might be good if you are going off for the day in the winter I suppose.
tahir

Theses seem to make sense though:

http://www.kuhnrikon.com/products/duro/group.php3?id=17
dougal

I think the Kuhn Rikon ones are for keeping stuff hot enough to serve for "up to 2 hours".

The idea of the Zoji, Shuttle Chef, etc is to keep food hot enough to *cook* for 6 to 8 hours...
... they are pretty seriously insulated!
tahir

dougal wrote:
I think the Kuhn Rikon ones are for keeping stuff hot enough to serve for "up to 2 hours".


Yeah, but you could (I assume) par cook on the hob and let residual heat finish the job in a lot of cases
dougal

tahir wrote:
... you could (I assume) par cook on the hob and let residual heat finish the job in a lot of cases

That's the idea of the proper "thermal (storage) cookers" - do any browning or other 100C+ cooking on the stove, then seal it into the insulated container and it will continue simmering for 8 hours or so, if you so choose.

Didn't spot a UK price for the melamine Kuhn Rikons (the 2 litre stainless seems close in price to the 4.5 litre Shuttle Chef).

The bigger the volume being cooked, the more successful this is likely to be. Smaller will lose heat faster...
tahir

dougal wrote:
The bigger the volume being cooked, the more successful this is likely to be. Smaller will lose heat faster...


Yeah, the KR ones do have a matching peeler though Shocked

http://www.kuhnrikon.co.uk/products-hotpan.asp

They're listed on the UK site so must be sold by someone. I'm thinking of getting a more manageable pressure cooker, my canner's HUGE, I reckon an 8 ltr pressure cooker might be able to take a lamb shoulder or maybe a whole chicken. Brown and then pressure cook...
tahir

Hmm, the oven would be on anyway, cooking the spuds, no real benefit then....
sean

And you can use them as salad bowls. I'll take ten.
lottie

tahir wrote:
dougal wrote:
The bigger the volume being cooked, the more successful this is likely to be. Smaller will lose heat faster...


Yeah, the KR ones do have a matching peeler though Shocked

http://www.kuhnrikon.co.uk/products-hotpan.asp

They're listed on the UK site so must be sold by someone. I'm thinking of getting a more manageable pressure cooker, my canner's HUGE, I reckon an 8 ltr pressure cooker might be able to take a lamb shoulder or maybe a whole chicken. Brown and then pressure cook...

I've got a smaller pressure cooker as like you my canner is huge---tend to use my big slow cooker though for the stuff other people use a pressure cooker for----I'm basically lazy I guess and it's less hassle---I can walk away and forget or use a timer---prefer the results with some stuff as well.
dougal

And strangely enough, as a "new product" at Lakeland (for only 1/4 extra over Amazon's delivered price)
http://www.lakeland.co.uk/product.aspx/!11508

Because of the ! Downsizer *still* doesn't believe its a valid url (so copy and paste... )
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