EcoStoof® Cooking package deal in Ochre Yellow with cookbook in Dutch

Read the first pages of the EcoStoof® cookbook in Dutch

Janneke Vreugdenhil, Food Journalist at the NRC, on the EcoStoof®:

"My most recent purchase was an EcoStoof®. This eco slow cooker is nothing more and nothing less than a modern-day version of the good old haybox: a warm nest in which you can cook food without the use of fuel. The designers have thought out its construction well, from the filling to the heat-insulating cork at its base and the use of heat-reflecting material in the lid.”

• Cooking is super easy with the EcoStoof® Cooking package deal in Ochre Yellow with cookbook.
• At current gas and electricity prices, your purchase will pay for itself in 1 year by saving you 30% of the energy you would otherwise have used for cooking. (Based on a saving of 200 kWh when cooking on a 1.8 kW induction hob at current energy prices. The savings will be even greater if you cook with gas.).
• Suitable for all types of pots: stainless steel, aluminium, cast iron, etc.
• Pot size: from the smallest pots to pots of a maximum diameter of 26 - 28 cm (without handles) and height of 14 - 16 cm.
• All the flavours and nutrients are retained by slow cooking on a low temperature.
• Proven, time-honoured cooking technique - based on the haybox.
• A good way to keep food warm for anyone arriving late to mealtimes.
• Handmade in Europe from sustainable and smart materials.
• Suitable for preparing meat, fish, vegetables, potatoes, fruit, rice, etc.
• Just 30-45 minutes prep time. A little longer for stewed meat.
• Take a 30-day trial of the EcoStoof® in Ochre Yellow with cookbook! Not satisfied? As long as it's clean and in good condition, you can return it to us to for a refund.

"My most recent purchase was an EcoStoof®. This eco slow cooker is nothing more and nothing less than a modern-day version of the good old haybox: a warm nest in which you can cook food without the use of fuel. The designers have thought out its construction well, from the filling to the heat-insulating cork at its base and the use of heat-reflecting material in the lid.”
Janneke Vreugdenhil, Food Journalist, NRC