ZOJIRUSHI THERMAL COOKWARE

[pikawicca]

Has anyone bought this? I'm curious as to whether it performs as advertized.

[skyline]

I just heard of these and am considering buying one myself, since I know Zoji stuff is great quality.

Has anyone used it to make stock? How does it do? Is it as good as the traditional stovetop simmer? We're vegetarian and so veggie stock, soups, bean dishes, and chilis would be what it is used for.

I love the idea of not having to worry about leaving something electric (either burner or slow cooker) on for hours. I have a Kuhn Rikon pressure cooker but IMHO it is not the tool for stocks, and all slow cookers except the DeLonghi (which we once tried and returned, because it turned out to be a piece of ****) are nonstick which we don't use. We're "stainless" all the way when it comes to cookware.

[sueatmo]

This is new to me. The Amazon reviews were very good, for the most part. I am confused though. Do you cook in one of these, or do you keep things hot?

[pabboy]

You bring the ingredients to a boil inside the inner pot on a stove. Then place the pot into the insulated outer container. It continues to "cook" for hours.

[sueatmo]

'It continues to "cook" for hours.'

So, say for soup, you'd boil the liquid with the soup ingredients, and then transfer to the thermal pot? It would cook on its own? I'm not sure about the term "cook". Do you mean it metaphorically cooks, or it sort of cooks, or it actually cooks?

[pabboy]

It cooks. You can think of it as a slow cooker that never gets above a boil the moment you take it off the stove. Temperature slowly drops from 212 or there about depending on what's in the soup and what altitude it's used at. More than sufficient for stews and pot roast.

[chowser]

My mom has used one for years and swears by it. She got hers from Japan.