Zojirushi SNAE-B45 4.77 Quart Stainless Thermal Cooking Pot | 
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| Brand: Zojirushi
Category: Kitchen
List Price: $224.00
Buy New: $169.95
You Save: $54.05 (24%)
New (4) from $169.95
Rating:  12 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
Release Date: January 17, 2006
Availability: Usually ships in 1-2 business days
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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 7 more reviews...
 Energy-saving kitchen tool September 17, 2008
Merry C. Youle (Ocean View, HI United States)
1 out of 1 found this review helpful
I purchased this cooking pot as one more way to reduce the fuel I consume for cooking, and I have been very pleased with it. My first impression when it arrived was that it was well designed and made from top quality materials. There are less expensive versions available, but you get what you pay for. I eagerly read through the accompanying recipe booklet but found most of their (few) instructions not very relevant for what I had in mind. It was time to start experimenting, and now, after a couple of months, I am still discovering new ways to use this pot.
I started with rice, and admittedly, my first attempts were not very satisfactory. Their instructions for white rice specify boiling for only 2 minutes on the stove before transferring the pot to the thermal jacket. I have gotten much better results, for both white and brown rice, by boiling for about 1/3 of the usual cooking time, then letting it continue cooking in the thermal jacket for the rest of the time. With some other grains, this pot gets better results than normal stove-top cooking. For example, it works great for kasha (toasted buckwheat) and there you can transfer to the thermal jacket as soon as the kasha is boiling. For polenta, I cooked it on the stove until it started to thicken...and the final result was wonderfully creamy. It has also worked very well for numerous soups. By cutting the quick cooking veggies into larger chunks, the slower cooking ones into thinner slices, everything ends up nicely cooked. As others have also commented, it is an effective way to keep food warm for hours, when needed.
I imagine that every cook will use this tool a bit differently, depending on the foods they cook, as well as their schedule. Most importantly, every cook can decrease their cooking fuel consumption with this simple, long-lasting "appliance."
 Rating is based on needing a thermal pot for travel August 9, 2008
Vui Q. Le (Fremont, CA USA)
2 out of 4 found this review helpful
The quality of product is good. I loved the glass cover that lets you see how the food is doing and the handles on the inner pot that makes it easy to move it from the stove to the pot. I have not cooked in it because I am returning it. Reason? The glass lid does not close the pot tightly, not even when the outer lid is closed. I thought the outer lid would create pressure and prevent it from moving around but it didn't. I shook the pot after closing and the inner pot moved a little. I filled the pot till about 1 inch from the top, put it in the outer pot and closed it. Then I tilted it and the water spilled into the outer pot. It didn't spill outside though. Also, the pot got quite heavy after being filled. It's a little awkward to carry the entire pot with the two side handles. Imagine carrying a pail of water by holding onto the sides.
I think this pot is perfect for home use or minimal / careful transportation. If they had designed the glass lid to be more tight fitting, I would've kept this pot.
I just bought the Thermos Nissan Cook and Carry system. No shifting of pot or lid when I shook the whole thing. The loop handle makes it easy to carry too.
 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)
3 out of 3 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...
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