We use a thermal pot for various slow cooking menu items (stew, chili, whatever). It’s very efficient; put the stainless steel inner pot on the stove burner (electric/induction/gas) just enough time to get it hot and then into the insulated outer container.
That's very interesting -- I had heard of a traditional "haybox" for that purpose, but had no idea they were available commercially.
Given the cooking pots, insulation and other materials in a modern home, do you think an efficient version could be improvised? When the thawing meat in a freezer needs to be cooked, for example?
Previous Topic
Index
