Cooking Chinese Soups With a Thermal Induction Pot
I could not contain my excitement when I got my new Thermal Induction Pot! Check out the video above for the unpack and how to use it.
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What makes this pot so special?
- Due to its engineered induction design, the pot itself will retain heat and continue to cook by itself
- This pot doesn’t need power! It’s 100% energy efficient cooking. You’ll need to use the inner pot to cook on a stove to a boil for about 30 minutes before putting it into your thermal pot.
- Easy to clean
- The inner pot can be used with or without the external thermal base (use it like a normal pot)
- They come in a lot of various sizes: 3L, 4L, or 5L is what I’ve seen available
- Durable outer base
- Safe to use
Where to buy this?
- In Hong Kong, there are many Japanese and Chinese brands available, such as Zojirushi, Tiger, and Thermos. I’ve got a Zojirushi at home in HK and I love it!
- In Toronto though, I could only find Tiger and Thermos physically in Chinese Appliance and Home Stores (check First Markham Place).
- There are also limited options Online that are Tiger, Thermos, and SunPenTown. Amazon is a good place for this as you can also see the reviews.
- Having used both Tiger and Zojirushi, they operate quite similarly and produce the same outcomes!
Thermos 4.5L Shuttle Chef Thermal Pot
EQUIPMENT USED
To answer your questions on what equipment I’m using, I’ve built a section here where you can find and explore what I’m using to make soups. Ingredients are a little harder, but I will do my best as I source them around. However, you can always message me on Instagram, TikTok, YouTube, or Facebook, and I will reply and try to point you in some direction!
You’ll see me using this star wand salt shaker for salting my blanching water. This thing is so much fun to use and I really feel like I’m making magic every time!
A MUST HAVE in the kitchen! Energy saving, cost effective, and perfect for busy chefs! Check out my article here that explains it.
Another MUST HAVE in the kitchen for soups! It’s so fine that it will scoop off the top oil and foam layer when using meats in your soup!
This silicon soup scooper is amazing! It actually molds to the shape of pot, ensuring I scoop everything out (especially stews and congee). Dishwasher safe!!
Hi,
How is the thermal induction pot better than making soup in the instant pot? I’m guessing it cooks slower for better flavor than the instant pot?
Hi Nori! Both are actually the same, except the instant pot outputs a steady, consistent heat temperature (which then also consumes energy). With thermal pots, they are energy efficient and still cook fairly well. I would use the instant pot if you’re going for the “long boil” soups with deeper, darker flavours, but the thermal is sufficient! Hope this helps!