Thermal cooking
A thermal cooker is a cooking device that uses thermal insulation to retain heat and cook food without the continuous use of fuel or other heat source. It is a modern implementation of a haybox, which uses hay or straw to insulate a cooking pot.
History
The earliest dates from Medieval times. After heating over a fire, a hot, earthenware pot containing food was placed in another, larger pot, box or hole in the ground, insulated by hay, moss, dry leaves or other material, and covered. The heat conserved within would slowly cook the food inside, saving fuel and work. An example of this type of cooker was found in Wales by a Monmouth Archaeological Society excavation.
Medieval instructions for cooking without fire taken from an Anglo-Norman manuscript in the British Library:
Modern thermal cookers
In the mid 1990s steel thermal cookers were developed in Asia, consisting of two stainless steel pots, one within the other. The inner pot is used to bring the food to the boil and the insulated outer pot is used as the container to retain heat and continue the cooking process. Some use insulation material between the outer pot walls, while others use a vacuum.