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Eco Pot - Thermal Cooker

Price $295.00

Exclusive features, superior build quality and rigorous testing make Eco Pot the number one choice in thermal cookware.

With so many thermal cookers appearing on the market today, selecting the right one can be confusing. Eco Pot has been developing, and re-engineering their state of the art product for years to establish themselves as the market leader in thermal cookware.

The 3 Basic Steps to Thermal Cooking:

  1. Place ingredients into inner pot and bring food to boil - 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 Eco Pot, 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 overcooked.
  2. Place inner pot or pots into the Eco Pot and close lid
  3. Keep Eco Pot lid closed until ready to eat

Inner and Outer Pots

Included in the package are your outer, thermally insulated pot (referred to as the Eco Pot) and two inner cooking pots (referred to as the cooking pots). The large pot has a generous capacity of 7 litres, while the smaller pot holds 3 litres, these pots can be used simultaneously in your Eco Pot to cook two completely different meals at the one time. The Eco Pot is fully insulated with a thermal membrane, body, lid and base. This membrane retains trapped heat maintaining a safe cooking temperature which is essential to ensure food doesn’t become suspect. The inner pots are the workhorses, they are the pots you prepare and cook food in.

Free recipe to try in your eco pot

Sweet Potato Curry

Ingredients:
2 tbsp oil
700g potatoes, chopped coarsely
1 sweet potato, chopped
2 onions, sliced fine
2 garlic cloves, crushed
2 425g cans tomatoes, diced
1 cup vegetable stock
1 tsp cumin
1 tsp garam masala
1/2 tsp turmeric
1 chilli, deseeded, chopped fine
1/4 cup yogurt
1/2 cup coriander leaves, torn

Instructions:
Heat half oil in large inner pot, add spices and stir until fragrant. Add onion, garlic and chilli and stir until onions are translucent. Add potatoes and sweet potato, cook and stir for 5 minutes. Stir through tomatoes, garam masala and stock, bring pot to boil. Simmer for 15 minutes, lid on. Transfer pot to Eco Pot with lid on.

Cooking time: 2 hours.
Tasty Hint: Stir through yogurt just prior to serving. Garnish with freshly torn coriander leaf.





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