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 inner pot is your cooking pot and works on any cooktop. The outer pot is a vacuum flask — it provides insulation only, and heat will destroy it.
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
- Heat the inner pot. Bring the ingredients to a rolling boil on the stove, then keep boiling for at least 15 minutes so any raw meat is cooked through.
- Transfer. Turn off the heat and move the inner pot into the insulated outer pot immediately.
- Lock in the heat. Close the outer lid securely.
- Wait and serve. Leave it for 1 to 8 hours. The food cooks passively and stays hot until you are ready to eat.
Leaving it longer than 8 hours? Remove the inner pot and bring it back to the boil briefly on the stove. That restores the high temperature and keeps the meal safe to eat — worth knowing in warm weather, when a thermal cooker is at its most useful because it keeps the kitchen cool.
Cleaning the Inner Pot
The inner pot is high-quality stainless steel, compatible with all cooktops and durable enough for daily cooking. Wash it with warm water and a soft sponge, then dry thoroughly.
Marks & Stains
Find your symptom below — none of these mean the pot is faulty.
"There are 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.
"There are small rust spots."
Usually water rust — minerals sitting on the surface rather than the steel itself corroding. Drying the pot and lid thoroughly straight after washing is what prevents it.
"Food is 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.
Shuttle Chef 4.5L — Brown and Silver — for smaller families and couples.
Shuttle Chef 6L — the family size.
Shuttle Chef 8L — for large batches and gatherings.
