Page "Vacuum flask cooking" Paragraph 1

Vacuum flasks appeal to Cantonese cooks because many Cantonese dishes require prolonged braising or simmering.

When these cookers were first introduced in the US, they sold very quickly in the larger Asian supermarkets.

The slow cooker is used for a similar purpose ; but instead of minimising heat loss, sufficient heat is applied to the non-insulated slow cooker to maintain a steady temperature somewhat below the boiling point of water.

A slow cooker allows any desired cooking time ; the more energy-efficient vacuum flask must cook within the time taken for the food to cool below cooking temperature.