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Thermal Cooker User Guide | My Cookware Australia®

Thermal Cooker User Guide

Thermal Cooker User Guide

A thermal cooker cooks without gas or electricity once the food has been brought to the boil. Please read this guide before first use.

The Golden Rule: Understand the Two Pots

  • The Inner Pot is your cooking pot. It goes on the stove to boil the food.
  • The Outer Pot is the vacuum flask. Never place it on a stove or any other heat source. It provides insulation only.

How Thermal Cooking Works

A thermal cooker is essentially a cooking flask. Vacuum insulation traps the heat inside, allowing food to continue cooking slowly without any further energy input.

  • Boil first: the initial heat is supplied on the stove using the inner pot.
  • Trap the heat: the inner pot is transferred into the outer pot, sealing that heat in.
  • Passive cooking: the food continues to cook in its own retained heat for hours.

The Four Steps

  1. Heat the inner pot. Bring the ingredients to a rolling boil on the stove. Continue boiling for at least 15 minutes to ensure any raw meat is cooked through.
  2. Transfer. Turn off the heat and move the inner pot into the insulated outer pot immediately.
  3. Lock in the heat. Close the outer lid securely.
  4. Wait and serve. Leave for 1–8 hours. The food cooks passively and stays hot until you are ready to eat.

Warm Weather Tip

A thermal cooker is well suited to summer because it keeps the kitchen cool. For food safety in hot weather, if you plan to leave food in the cooker for longer than 8 hours, remove the inner pot and bring it back to the boil briefly on the stove. This restores the high temperature and keeps the meal safe to eat.

Maintenance & Care

Cleaning the Stainless Steel Inner Pot

The inner pot is high-quality stainless steel, compatible with all cooktops and durable enough for daily cooking. Wash with warm water and a soft sponge, then dry thoroughly.

Troubleshooting Common Marks

White spots or rainbow marks
Mineral deposits from tap water, or starch from foods such as potatoes. They are harmless. Wipe with lemon juice or vinegar, or use a stainless steel cream cleanser.

Small rust spots
Usually water rust — minerals sitting on the surface rather than the steel itself corroding. Dry the pot and lid thoroughly immediately after washing to prevent it.

Food stuck on the base
Fill the pot with water and bring it to the boil. The debris will lift without hard scrubbing.

Important Don'ts

  • Do not leave acids in the pot overnight. Salt, vinegar, and lemon juice can cause pitting corrosion with prolonged contact.
  • Do not use harsh chemicals. Never use bleach or ammonia.
  • Avoid thermal shock. Do not plunge a hot pot into ice-cold water; let it cool first.

Link to full care instructions at My Cookware Australia

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