Tayama Stainless Steel Thermal Cooker,Black,5 Qt.

Let me tell you about the Tayama Stainless Steel Thermal Cooker—it's a game-changer in the kitchen. What sets it apart? Well, for starters, it keeps your food hot for what feels like forever. So, whether you're busy wrangling kids or caught up in work, your meal will still be piping hot when you're ready to dig in.And can we talk about its durability? This thing is tough as nails, thanks to its stainless steel construction. You won't have to worry about it falling apart after a few uses—it's built to last.But here's what really seals the deal: its versatility. Seriously, it can do it all. Want to slow-cook a hearty stew? No problem. Craving some perfectly steamed veggies? Easy peasy. Plus, it's a champ at saving energy, which is a win-win in my book.And cleanup? A total breeze. The non-stick interior means food won't stick, and you can just toss the parts in the dishwasher when you're done—no scrubbing required.Of course, it's not without its quirks. If you're cooking for a big group, you might need to get creative or cook in batches. And without temperature control, you'll need to keep an eye on the clock to avoid overcooking.Overall, though, the Tayama Thermal Cooker is a kitchen essential. It simplifies cooking, saves energy, and delivers delicious, hot meals with minimal effort. Trust me, once you try it, you won't know how you ever lived without it.

The Tayama Thermal Cooker arrived in perfect condition and neatly packaged all the way from America! It has instructions and recipes in the accompanying booklet. So far, I have made a delicious beef and onion stew and a moreish bolognese sauce. In each case, I used 2 lbs of meat or more, simmered for half an hour on the stove rather than the recommended 10 minutes, and then deposited the pot into the thermal cooker. A few hours later, we enjoyed very succulent meat, full of flavour. I would recommend this product.On the downside, this 5 quart pot fills to only nine pints rather than ten, and I would have been glad of the extra pint, but other wise, it is a superb product.

Great for keeping food hot. Food must be cooked in its pot, so it keeps the heat in for a long period.Works like a regular thermos bottle.

Great for stews, soups, and curries. I've had trouble getting rice right, but still experimenting with that. Anything that you'd normally make in a slow cooker can be made in a thermal cooker. Just bring ingredients to a boil on the stovetop inside inner pot, simmer for 2-5 minutes, then place in outer pot, close, and allow to sit for 2-6 hours. I've included pictures of lamb and barley stew, clam chowder, and salsa verde chicken soup (with rice cooked seperately in upper level before being added to soup). The only thing keeping this from being a five star item is the mysterious black residue that keeps reappearing after several uses and washes.***Having read other reviews prior to ordering, the first thing I did was remove the sticker. With slow and careful peeling, it thankfully all came off in one piece.

I had researched Thermal Cookers. This Tayama unit (7q) was the best price for the best review.I have used the Thermal Cooker 2x since received last week. Using for whole oat groats. Add groats, water and boil to inner liner) for 5 mins. Remove pot from stove and place in thermos part. Walk away. 2-3 hrs perfectly cooked whole oat groat.Food was 160 degrees 4 hrs later!Love that it’s Stainless Steel. So far really excited to use and have been looking at other thermal cooker recipes to try!Can visualize using this to take to covered dish meals, pic-inking, etc.

I have a Shuttle Chef (8 Quart) and I purchased a Tayama 7-Quart a few weeks ago (Jan 2025).I did an experiment comparing the two products.Started with 212 degree (boiling point) boiled water filling to 90% full.Ambient Room Temperature was 70 degrees.After 2 hours: Shuttle Chef = 189 degrees; Tayama = 186 degreesAfter 3 hours: Shuttle Chef = 180 degrees; Tayama = 177 degreesThey are almost the same as far as heat retention is concerned.The 8 quart has a larger heat capacity and thus lost temperature a bit slower.The trick is always have the pot filled almost to its maximum capacity (almost full).It is heat capacity and more food has more heat capacity; It is physics 101.The Shuttle Chef is about $300 and is very sturdy. I paid $100 about 10-20 years ago.The only weak link is the outer lid hinge, which needs to be handled with extra care or it might break off.The Tamaya latch is known to break easily. The black plastic handle on the outer shell is weak and might break easily and spill the hot food to one's hand or body. The metal handle to lift the inner pot out of the outer shell should not be trusted. It may not be able to handle a full pot of hot food and could spill and the hot food might burn one's hand or body.I would avoid carrying the Tamaya by its plastic handle alone. It is not safe. I would recommend carrying it with two hands on the bottom.To lift the inner pot out of the outer shell is quite challenging. I would lift it out a bit until I can hold on the side with 2 gloved hands. It would require 2 persons working together.You get what you pay for.

Good quality

Purchased one and we absolutely love it so much that we bought another plus two additional to give to our adult children for their family dinners. Great product for a fair price.