5 Things to Know About Cooler Cooking

It works like a DIY slow cooker Heat your food to a rolling boil on the stove, then transfer the pot into a preheated cooler to finish cooking with retained heat. This method uses zero electricity.

Preheat the cooler first Fill a clean cooler with hot tap water, close the lid for a few minutes to warm the walls, then dump it out. This prevents heat loss when you add the hot pot.

Insulate and don’t peek Place the hot pot with a tight-fitting lid into the cooler. Fill empty space with towels or hot water bottles, close the lid, and leave it closed for at least 2–3 hours.

Best for tough cuts and grains Tough meats like chuck or pork shoulder, beans, rice, oats, soups, and curries all benefit from long, gentle simmering.

Avoid anything that needs crispiness Skip foods that require browning or a crispy texture—cooler cooking only works for moist, slow-cooked dishes.