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Zojirushi SNAE-B45 4.77 Quart Stainless Thermal Cooking Pot | 
| Brand: Zojirushi
Category: Kitchen
List Price: $224.00
Buy New: $186.99
You Save: $37.01 (17%)
Rating:  10 reviews
Color: Stainless Steel
Shipping Weight (lbs): 7.6
Dimensions (in): 11.3 x 11.2 x 10.5
MPN: SNAE-B45
Model: SNAE-B45
UPC: 023596198432
EAN: 0023596198432
ASIN: B00004S57K
Release Date: January 17, 2006
Availability: Usually ships in 24 hours
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| Features:
| • | 4-1/2-liter thermal cooking pot made of durable stainless steel | | • | Inner pan used to bring foods to a boil; can be used on stovetop burner | | • | Place pan in insulated outer container and seal until cooked | | • | Prepare healthy foods while conserving energy | | • | Measures 11-3/4 by 11-3/4 by 9-3/4 inches; 5-year warranty on heat retention |
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| Editorial Reviews:
Product Description
An energy saving, healthful way to cook. An inner pot is used to bring foods to a boil. Complete the preparation process by placing the inner pot in the vacuum insulated outer container and seal until cooked. Capacity: 4.77 quart / 4.5 litters. Heat Retention: After 6 hours - 156.2F. Color: Stainless Steel.
Amazon.com Review
Along the lines of a crockpot, this stainless-steel insulated cooking pot continues cooking soups and stews after an initial quick cooking period, and then it keeps the food warm. For example, to make chicken soup with garlic: fill the inner glass-topped pot (which holds up to 4.5 liters) with chicken pieces, garlic, water, and veggies; bring to a boil; boil for five minutes, then remove the pot from the heat and seal it into the insulated container. Leave for two hours and then enjoy. This is also a terrific way to make sticky white rice. --Dana Van Nest
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| Customer Reviews: Read 5 more reviews...
 Good quality, works well. June 19, 2008
Dale (Coeur d'Alene, ID)
As is common, Japanese manufacturing has highly refined this product -- the handles on the inner pot may look awkward, but they remain cool and make it easy to move with two hands instead of using a loose loop handle. The top of the outer container comes off easily in case it needs to be cleaned. The insulation (4.77L version, there is a smaller one) is rated to keep the inner pot at 160 (F) for six hours.
I cannot confirm that rating, but during my first trial dish I found the contents to be still very hot after a couple of hours. It was nice to be able to cook some soup during a warm day without having heat coming off the stove for the entire cooking time.
 The Best Cooker, Ever! March 8, 2008
Mary Bayliss (Los Angeles, CA)
1 out of 1 found this review helpful
This cooker is the best ever. You start cooking your meal in the included stainless pot on the stove. When the food boils or just before boiling, remove the stainless pot from the stove, place it in the insulated cooker, cover it and in an hour or two, you will have a delicious and effortless meal. I've made beef stew, chicken soup, spaghetti sauce with meatballs, and pot roast...all came out perfectly done without the use of gas or electricity for the major part of the cooking process. I would highly recommend this product, you will love the results.
Incredibly good, incredibly simple, no energy waste January 19, 2008
Eggcrate (New York City)
1 out of 1 found this review helpful
The idea of self cooking has been in use for centuries where energy is expensive. It makes total sense. Why blast heat on one surface when the food can uniformly cook itself with its internal heat ? So logical Spock would love it. Here's the deal. Heat your meal in another pot on the stove until it reaches about 1/3 done, you can use the Zoji pot however it is shaped a little too tall and narrow for good stovetop cooking, meanwhile prewarm the inside of the thermal cannister with hot water from the tap and pour it out and wipe it dry with a cloth, then pour or ladle the soup, stew, or whatnot onto the Zoji pot and fit the glass lid on, then place it into the thermal cannister and close the lid. I often put a folded towel on top of the closed lid for a little extra heat retention.... this jobbie will hold a LOT of heat for a long time... and it has to be the mellowest, gentlest cooking on the face of the earth... you won't believe how much nutritional and flavor essence gets boiled out of most stovetop food... you can prepare most of dinner before you leave in the morning, put the cannister out of the way... no cords, wires or dangerous heat... can't burn or dry out, scorch or bake a crust like heated cookers... so gentle a cat will go to sleep next to it... you can take a little braised meat and mix it with soup and in 8-10 hours it will pull the flavor out into the soup without burning off the finer vegetable tastes... so you can get master chef results with a little practice and about zero hassle... I own two of these.... wouldn't be at all surprised if they were one of the secrets in the top kitchens in the restaurant world... because it is so easy to preprep sauces and free of the stove surface, then ladle out what you need as you go... pure genius... one hint though... food will cook differently and you will have to practice, for example I experiemented with overnight oatmeal to see what would happen... it was so uniformly cooked in the morning it was sort of like oatmeal jello... interesting but unusual...
GREAT!!! December 13, 2007
E. Chang
0 out of 1 found this review helpful
The thermal cooker is a GREAT cooking pot. It saves you cooking time and uses very little energy. The food turns out to be moist and tender. In fact it is so good that I ordered three more thermal cooker as gift to friends.
e.chang
very useful cookware November 12, 2007
H. CHEN (Holmdel, NJ)
4 out of 4 found this review helpful
In Taiwan and Japan, almost every kitchen is equipped with a thermal cooking pot and this one is the most popular one in Taiwan. But you have to pay more if you buy it there. So far, I have tried beef stew and braised pig hocks and they came out beautifully. This pot is good for anything that you have to cook for a long time, because you can cook the food in the inner pot for a short time, then put it in the outer pot and "forget about it". My friend cooks multi-grain porridge in the inner pot for 15 minutes and put it in the outer pot for the night and enjoys very hot delicious porridge in the morning. The trick is you have to fill it with liquid (water) almost to the top in order for the thermal process to function to the fullest extent.
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