List Price: $328.00
Sale Price: $196.44
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My family has a Tiger brand one for many years now and it still works great. So great we bought a smaller Zojirushi one for myself and my boyfriend and I can't say enough about it. I know its expensive but it is well worth it. DO NOT BUY A CHEAP ONE HOPING IT WILL WORK THE SAME!
It will keep your meat intact to the bone but tender and since its indirect heat you can add things with different cooking time all together in the thermal and it will still be fine. It cooks everything perfectly. No soggy gross vegetables.
I have no idea why this isnt more popular because it saves so much energy which adds up to big $$$$.
I will definitely get a bigger one when my family grows but for just the two of us, this pot is a great size.
LASTLY its super easy to clean. =)
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I got this thermal cooker abount a month ago, and I've been using it day and night. I cook a lot of beans and whole grains, and it's perfect for those, but I've also been tremendously pleased with it for Bolognese sauce, Indian curry, chicken soups, beef daube and pot roast, and even steamed puddings like brown bread and carrot cake. It's not just thermal cookers I like, it's this particular one. My first thermal cooker didn't retain heat for nearly as long, and the inner pot was flimsy. In contrast, this is the Cadillac of thermal cookers. The inner pot cooks evenly. The stainless steel throughout always looks nice and cleans easily. Boiling water is still 160 degrees overnight. I find I'm cooking with it just for the fun of it....not even for the next meal. And I can't wait for the next tailgate meal. If you want a superb thermal cooker and you really appreciate high quality, go with this. If these criteria aren't important to you and you just want to cook rice occasionally, go with something cheaper.Best Deals for Zojirushi SN-XAE60XA Stainless Steel Thermal Vacuum Cooking Pot
This is an excellent Item, you just bring your food to a boil on the stove then place it into the outer pot and let it cook. It is wonderful in the summer to make any stews so you do not have to heat your whole house keeping things on the stove. And you will never scortch anything because the temp doesn't increase beyond the boiling point once you remove it from the stove... I will be getting the 2 gallon one because I think that the 1.5 gallon will be a bit small for our family of four when the children get older and eat more. We love love love it!*******
I have been using my zojiroshi pot now for over 2 yearsand its still a wonderful item and I use it at least once a week and definately for anything that requires long simmer times. We're conservative so there's never any need to use that much electricity. I have learned with time that cooking with this pot requires some adjusting. When you cook things on the stove you need to add water because it evaporates. On the thermal cookerthe water you begin with is the water you end up withso once I got used to that it was cake.
I use vinegar to clean it since sometimes the bottom can get dull from cooking.
It looks brand new still and we use it once a week.
And I certainly will be buying the large one in a couple of years when my boys eat tons more food.
I have learned to get proper heating that you bring items to a light boil for 5 or 10 minutes then drop it into the outer pot and you can cook beans from raw hard to fully cooked this way. Somtimes if the beans are old it does require a reheat.
Beef stews can get quickly overcooked if you leave it sitting in the pot too longstews cook in the same amount of time as stovetop or even less...
I would give more thant five stars if I could. This is not a cheaply made item and worth every sigle penny.
Honest reviews on Zojirushi SN-XAE60XA Stainless Steel Thermal Vacuum Cooking Pot
The Zojirushi thermal cooker is an great device for cooking, holding and serving. The inner pot is an excellent saute pan. Unlike a crock pot, you can brown your meat and saute your vegetables in the inner pot. Every last brown flavor bit gets into the stew. Simmer the stew for a while before sealing it up in the outer vacuum container. At anytime you can remove the inner cooking pot and add more heat on the stove. The inner pot is great for spreading the heat so the stew doesn't burn. Try to never boil the stew but just bring it to 195°. Check after, let's say, four hours. Cooking beef "plateaues" at 145° to 165°. At those temperatures the cooking is endothermic. That is it uses up heat. Just keep adding heating every couple hours as needed. At night, add more heat and in the morning it will be above the "danger zone" of below 140°. After twenty four hours, the good stuff is cooked out of bones, silver skin around the muscles had melted away and meat is softened without loosing it's proper texture and shape. Makes a crazy good stew. Unlike a crock pot, it's doesn't use electricity so it will get you off the grid. In the summer, it adds very little heat to the kitchen. It will hold the stew for hours until you're ready to eat. Bring it to the table, flip the lid back and serve. Flop the lid down and hold the stew. So good that people might go for seconds. Unlike a crock pot, you don't need electrical cords to keep the pot warm during serving. You can serve way out in the yard for a BBQ. Stainless finish looks great for formal serving too. Good for lazy people like me, I use it to make a one pot meals and I have only one pot to wash. Hold it some more and get the pressure cooker ready. Hot pack the left-overs into a small batch canning run. --Be careful to boil dried beans before stewing. But unlike a crock pot, you can boil your beans in the inner pot. --Also works as a little cooler. Take out the inner pot. Doubles as an ice bucket. It's holds a little ice and nine cans of your favorite beverage. Lift away the outer lid and add crushed ice to turn it into a fancy stainless wine bottle chiller. Chills four bottles of wine. --Pot is magnetic so it should work on an induction cooker --Both sizes are the same diameter. Lids are interchangeable. Small pot fits in large container.Find helpful customer reviews and review ratings for Zojirushi SN-XAE60XA Stainless Steel Thermal Vacuum Cooking Pot
This is an expensive device but when you see it you will understand why. It appears to be very well made. Using it is further evidence because it loses very little heat over a 4 hour period.I cooked a 4 pound rump roast as a trial dish. When I opened it after 4 hours it had lost 10 degrees and was at 170 F. I brought it back to a simmer for 10 minutes and put it back for another 4 ours. It was falling apart when I toolkit out the last time. The connective material was dissolved as it should be with slow cooking so it performed as required, resulting in a very tender cut of cooked beef.
I wanted to replace an old slow cooker but was uncertain if this device would do the pot roasts we like. Looks like a winner. It's obviously safer since it's never plugged into anything so you can leave it alone without worry. In time I'll find out if/when the intermittent reheat step is necessary.
Update: did beef short ribs and used the same routine as previous. Perfect!
This is our new "crock pot", but better.
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