Exclusive features, superior build quality and rigirous testing make Ecopot the number one choice in thermal cookware.
With so many thermal cookers appearing on the market today, selecting the right one can be confusing. And unlike Ecopot, a lot of them haven't been around for long. Ecopot on the other hand, has been developing, and re-engineering the market leader in thermal cookware for years.
We've looked very closely at every thermal cooker available to consumers, and identified and combined their best features, in one state of the art product. And that was years ago; since then we’ve made the best even better, by adding a brilliant food safety innovation. The end result is the Ecopot, the only thermal cooker that guarantees food safety.
Ecopot is also tougher than other thermal cookers, ideal for Australian conditions. Plus we manufacturere a range of fantastic accessories, we regularly publish specific thermal cooker recipes and our after sales service is second to none, clearly making Ecopot the number 1 choice in thermal cookware.
The 3 Basic Steps to Thermal Cooking
- Place ingredients into inner pot and bring food to boil
- Place inner pot/s into the Ecopot and close lid
- Keep Ecopot lid closed until ready to eat
The 3 commonly asked questions
- How long do I leave the pots on the heat source for?
- When inner pot transferred to Ecopot, how long will meal take to cook?
- How long will the meal stay hot for?
Every Ecopot comes with a comprehensive cooking guide to answer these questions. It details how long to put food on the stove for, then how long it takes to fully cook, ready to eat. It takes the guesswork out of cooking thermally. Food varieties ranging from meat, seafood, vegetables, pastas, rice, cakes and even breads is covered.
Inner and Outer Pots
Outer thermally insulated pot (referred to as the Ecopot) and two inner cooking pots (referred to as the cooking pots). The Ecopot is fully insulated with a thermal membrane, body, lid and base. This membrane retains trapped heat. The inner pots are the workhorses, they are the pots you prepare and cook food in.
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 Ecopot, 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.
FREE RECIPIE TO TRY IN YOUR ECO POT
Sweet Potato Curry
2 tbsp oil
700 gm potatoes, chopped coarsely
1 sweet potato, chopped
2 onions, sliced fine
2 garlic cloves, crushed
2 425 gm can 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
Heat half oil in large inner pot, add spices and stir till fragrant. Add onion, garlic and chilli to pot, stir until onions translucent. Add potatoes and sweet potato, cook and stir for 5 minutes. Stir through tomatoes, garam marsala and stock, bring pot to boil. Simmer for 15 minutes, lid on. Transfer pot to Ecopot,with lid on.
Cooking time 2 hours
Stir through yogurt just prior to serving. Garnish with freshly torn coriander leaf.