Shutter Chef

About Products

The body of Thermos® product is made of SUS304 stainless steel, all Thermos® food grade containers are comply with all recognised safety standard. Thermos® product are tested by independent labs to ensure that our material and processes are safe. Stainless steel and plastic parts in the Thermos® product do not contain any heavy metal or plasticizer which is harmful to human body. Please purchase and use at ease.

The two possible reasons for stainless steel become magnetized:

  1. There was microstructural change due to the cold work and heat treatment on stainless steel, or stainless steel was exposed to magnetic metal.

  2. This is to make cookware compatible with induction cooker that heats a cooking vessel by magnetic induction.

    • Using magnet will not be able to tell the structure of stainless steel.

Definitely no, using chemical compound without proper guidance might endanger you and your property.

Daily Usage

  1. In the inner pot, add in the ingredients and seasoning.

  2. Put the lid on inner pot, heat it over on top of stove or induction cooker.

  3. After it comes to the boil, reduce heat and then simmer for 10 -15 minutes, longer simmering time are required for denser ingredients or ingredients larger in size.

  4. Place the inner pot into the outer insulated pot and put the lid on. The outer pot has vacuum-insulated double walls so the food keeps cooking slowly in its own retained heat.

  5. After the minimum required cooking time, the meal is ready to serve. The slow and gentle cooking ensures that meat stays moist and tender while vegetables retain their shape, texture and colour. The food inside can never be over-cooked so you will avoid scorching, evaporation, over boiling or bitterness.

Food will decay if it is kept in Shutter Chef for long time. It is recommended to reheat or refrigerated the food after 8 hours.

  1. For lesser food amount, temperature drops faster. The fuller the inner pot is then the longer it will retain temperature.

  2. Open the lid of outer pot frequently during cooking process will cause temperature drops quicker. It is required to boil it again.

  3. When using Shutter Chef in cold environment, the core temperature might not high enough. It is required to boil it again.

The outer pot should not be immersed in water and because it does not come into contact with food therefore it is easy to keep this clean by gentle wiping with a damp cloth and mild dish soap. The inner pot and lid are constructed from 18/8 stainless steel and are fine to immersed in water, and clean with mild dish soap. Rinse and wipe dry the inner pot immediately.

  1. Do not heat the outer pot.

  2. Do not place the food in outer pot directly.

  3. Do not use metal utensils on the outer pot. It may cause damage to vacuum insulated structure which will lead to losing heat retention function.

  4. Do not place the outer pot near to heat source; otherwise it will cause damage to the insulation layer, or deformation on the plastic handle.

  5. Be cautious that the handle of outer pot might be hot.

  6. Avoid direct heat to inner pot handle during cooking