can cooker users - anyone, anyone?

I have one and love it. I've taken it canoe camping and used over an open fire as well as using it on the side burner of my gas grill at home.

Everything I've made comes out perfect. I did let it go too long one time and it scorched the bottom but I just put in water and put back on the fire to loosen everything up. It cleaned up nicely.

My BIL has one and has done a few "can meals" over the years. The food comes out hot and moist. It seems to do a good job. I do not know what he paid for it and he does like his toys. Seems he puts the stuff in,puts it on the stove and takes it off at some point. Puts out good food though.

The results were about as described in the can cooker material. The potatoes were delicious and the chicken was good. All in all, I believe meal was probably as good as the can would produce. Same amount of time, I was able to use the induction unit, one less item to store and spent no more money --- guess I'll use what I got and save my money. Been a sucker for neat gadgets for years and tired of the clutter. BTW- I added 10 or 12 oz. Of water under the mesh spacer.

Several of yo had expressed about the same as I've been thinking. Kind of a cutesy gimmicky thing---and much overpriced. I tried an experiment, took an induction ready stock pot, put a folded up disposable mesh grill cover in the bottom to act as a spacer about an inch thick. Put sliced potatoes with onion, bacon, butter and a bunch of seasoning in an aluminum foil boat on the spacer. Added marinated chicken tenders on topof the potatoes. Set the temp on the iinduction cooker to boil. When steam started, I set the timer to 40 minutes as per can cooker direct ions.

camperpaul wrote:
Any pot with a tight fitting lid will do the same thing.

Double ditto. Most cast iron dutch ovens create a pressurized environment for cooking too. Not as much pressure as a PC but it serves us well.

camperpaul wrote:
Any pot with a tight fitting lid will do the same thing.

I concur. I have a 32qt pot with basket I can steam or do low country boil or 12qt pot with steam basket.

Go Dogs wrote:
I have never seen one in person. Read the description on Amazon. I'm not quite sure, other than volume how a can cooker is better/different than a pressure cooker. I'll be anxious to hear other poster's experiences.

It's just a cutesy looking steam pot and given the size of my kitchen I'm immune to it's charms. Cabela sells two different sizes.

I think a pressure cooker would work better.

Can cooler Demo

Well, I watched it and I saw a couple of areas of concern.
1. It's aluminum. So, unless it has a steel plate on the bottom-you can't use an induction cooktop.
2. The tapered top makes it awkward to dump the food out, especially from such a large vessel.
3. I think it would be great for a low country boil type dish, but other than steamed/boiled recipes-it's kind of a one-trick pony.
4. For what it is/does-it ain't cheap!

Still interested in some first-hand stories.

camperpaul wrote:
Any pot with a tight fitting lid will do the same thing.

Hullo.

For the record the vid @ Cabela's annoys me. Maybe cuz it's not the middle of the night.