Knowledge is power, especially when it comes to products that are so closely linked to your food. Instead of talking about our usual vacuum insulation technology and basic product information, this article will set the record straight on the 6 most common myths concerning our Thermos® Shuttle Chef®!
Myth 1: You can’t cook and store acidic food in the Thermos® Shuttle Chef®.
Fact: You can, because the Thermos® Shuttle Chef® inner pot utilises Food-grade 304 Stainless Steel, which is a non-reactive and corrosion-resistant material. Food-grade 304 Stainless Steel is widely used in household and cookware products, and in general, Stainless Steel is ductile and has higher strength and hardness.
Thermos® Shuttle Chef® inner pots are tested with the stimulated fluid of ph 2.8 and concluded to be able to cook most acidic foods/ingredients under normal cooking.
Give your Stainless Steel pots the best care by always giving it a thorough clean after every use.
Take note to always reboil after 6 to 8 hours cooking in the Shuttle Chef®, so as to avoid the temperature danger zone (between 5°C and 60°C) and prevent bacteria growth in food.
Myth 2: You can’t wash the Shuttle Chef® outer pot.
Fact: You can, but not encouraged. For the best care of the vacuum insulation feature, it is ideal to dry clean the Shuttle Chef® outer pot with a damp kitchen cloth. However, if it is necessary for thorough washing, it is recommended to be done quickly and keep it dry immediately with a clean cloth and air it.
Word of caution: Do not soak the Shuttle Chef® outer pot (or any Thermos® products) in water as it might affect the vacuum insulation technology over time.
Myth 3: The Shuttle Chef® is not secure (losing its function) as the outer pot lid is shaky.
Fact: The Shuttle Chef® is secured when the outer pot lid is closed and locked. Though the outer pot lid might be shaky when shaken intentionally, the vacuum insulation function will not be affected, as the feature is part of the outer pot’s structure. The outer pot lid is removable for easy cleaning too.
Tip: When the food is set aside cooking in the Shuttle Chef® outer pot, it is advisable not to open the outer pot lid for checking during the required cooking time, as this might affect the heat retention process for the intended cooking.
Myth 4: Cooking (or reboiling) in the Shuttle Chef® will cause an explosion.
Fact: No, it is not an explosion, but a bumping phenomenon. This rare phenomenon occurs when ingredients contained in the pot settle to the bottom and accumulate like a lid on the bottom of the pot. When the food contents are reheated in that state, the air bubbles formed at the bottom during the boiling process will push up the accumulated ingredients all at once, thus splattering the ingredients within and out together.
In addition, this bumping phenomenon can happen to any cooking and any pots. The reason why a Shuttle Chef® may have an increased probability of the phenomenon, is that the vacuum-insulation cooking (where the food is kept in retained temperature) will have some pressure built up within.
The pressure built-up is a similar case for Food Jar where one might sometimes have difficulty turning the stopper lid after storing hot food for hours.
Always keep a watch-out of food contents during any boiling or reboiling process.
Bumping phenomenon can be prevented by heating over low to medium heat (not immediately over high heat) and to stir simultaneously before and during the heating process (to release air bubbles).
Myth 5: The Shuttle Chef® cannot retain heat well and my food is not cooked.
Fact: No, Shuttle Chef® can retain temperature very well and food can be well-cooked and tastier sometimes, with the right conditions. For maximum temperature retention during cooking, the Shuttle Chef® inner pot must be filled with food contents to at least ¾ (three-quarter) full.
In order to begin temperature retention from the highest temperature, it is advisable to always bring the food contents in the Shuttle Chef® inner pot to a rapid boil for at least 5 to 10 minutes and transfer it into the outer pot immediately.
Tip: Head over to our good range of tried and tested recipes that you can cook with the Shuttle Chef® here!
Myth 6: The rainbow discolouration in the Shuttle Chef® inner pot is a sign of the metal leaching.
Fact: No, the rainbow discolouration does not affect the stainless steel’s performance. The rainbow discolouration is a heat tint caused when exposing stainless steel to high temperatures. The discolouration is non-toxic and can be easily removed with the below recommended cleaning method.
White vinegar, 1 cup
Baking soda, 2 tablespoons
Water, 200ml (depending on the size of your inner pot)
Soft sponge, 1
Fill the bottom of the inner pot with a layer of water.
Add white vinegar and bring water to boil.
Remove the inner pot from heat and add baking soda. Expect fizz.
Empty the inner pot and use a soft sponge to wash as normal; if necessary add an extra bit of dry baking soda.
If there are super stubborn marks that do not come off with washing, make a paste of baking soda with a couple of drops of water. Leave the paste on the marks for awhile and return to clean as normal.
Tip: Prevent occurrences of rainbow discolouration by boiling food contents in the Shuttle Chef® inner pot over low to medium heat (not high heat), before transferring it into the outer pot.