Countering the omnipresent fast food restaurants, one needs patience using the Slow Cooker. Developed in collaboration with Edwin Severijn (from restaurant Sot-l’y-laisse / www.eatdrinkdesign.nl), this simple procedure based on insulation, has an age-old precedent in the haybox. Fill the glass capsule with the ingredients and place it back in the cork shell.The charming bomb-like thermos will cook your dish in up to 8 hours, cooling the boiling water used to prepare your dish to 95 – 75°C. Working with the Slow Cooker Severijn remarked: ‘the slow cooking of delicate products in this pure manner, combined with keeping food on temperature without loosing the quality of the ingredients is a remarkable find.
Design by: Maarten Baptist
Slow cooker is produced in the Netherlands, Belgium and Portugal
Launched: April 2012