Typical Kitchen Store


Thermos Thermal Cookware Pot 6L 2 pots

Thermos Thermal Cookware Pot 6L 2 pots Image
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The Thermos Thermal Cookware range is definitely a longterm investment. They are built to last and form an indispensible part of my kitchen.

This six litre Shuttle Chef is Bronze in colour and houses two 3 litre inner multi-layered stainless steel saucepans one on top of each other (made up of carbon steel plates sandwiched into heavy stainless steel bases.)

These inner saucepans are designed for high lateral heat conductivity, resulting in heating from all directions as well as maximum heat retention.
They are suitable for cooking on induction cooktops due to the carbon steel plate in the heavy base. The bail handle will not become overly hot if it is left in the vertical position while cooking on the stove top, however if it is left in the horizontal position it will definately pick up residual heat that is being transferred up the sides of the pot by the primary heat source.

The Outer Container is 26 cm wide across the handles and is 30 cm high. It boasts a patented vacuum chamber between two walls of stainless steel ensuring the very best insulation available. Thermos guarantees that it will keep the "Hottest Hot and the Coldest Cold" for the longest period. It certainly does have its uses. Many people use these pots nearly every day for cooking soups and reheating, braising stews, cooking congees and more.

There is also a single six litre inner saucepan available as an accessory for this Shuttle Chef sold separately if you wanted to make a big pot of something rather than have two separate pots.

How to use the pot:

Put all the ingredients in to the inner pot and bring it to the boil. Once boiling reduce the heat to bring the contents to a simmer. Simmer for 10 to 15 minutes (depending on the recipe instructions). Once the simmering time is complete take the inner pot, off the stove and put it into the outer pot. Some people may like to keep the heat on high and put the pot directly into the outer container to maximise heat retention.

There is no need for any electricity. The food will continue its “thermal cooking process” using the retained heat. After the required time (e.g. rice 30 min; chicken stock 2 hrs; beef brisket 3.5 hrs), just open the outer pot, and a nutritional and flavourful meal is hot and ready. In Chinese cuisine where stocks or brothy type soups need longer cooking times, it can be reheted to a rolling boil every few hours or kept overnight before reheating.

Thermal Cooker has excellent heat retention capacity; the food inside the pot can retain a temperature of over 60°C even after 6 hours.

Advantages of thermal cooking:

· Safe: It is not a pressure cooker, there are no power cords, no switches or electrical hazards to worry about. Furthermore, though you can still burn things in it, it is much easier to control than other means e.g. on the stovetop or in a pressure cooker.

· Energy Saving: After the food has been boiled for a short time, the cooker needs no external energy while thermal cooking. Food stays warm automatically after it’s ready.

· Convenience: The thermal cooking process requires no further supervision or monitoring. Food can be cooked while you are travelling. You can cook with the pot anywhere, anytime and it’s safe to use indoors or out.

· Economical: Decreases fuel costs, economises time and energy.

· Healthy: Entraps flavour, minerals and vitamins; generate less odour, grease and smoke in the kitchen. Food texture is also maintained better when using thermal cookware in comparison to over direct heat.

· User Friendly: Never over cooks and cleans up easily


5 years from date of purchase.

List Price:A$369.00
Your Price:A$354.00 (You save A$15.00)