Thanks to Robert Fairchild for sending this reminder that what we call a “Haybox” cooker has a lot of history behind it!

Of course fireless cooking methods have been used since ancient times, but fireless cookers began to be introduced to U.S. in the mid 1800s, becoming commercially manufactured and quite popular in the US in the early 20th century. The Haybox, or “retained heat cooker,” works by placing a boiling pot of food into a well insulated box that keeps the heat in the pot, generally producing thoroughly cooked food in a couple of hours without further interventions from the cook.

Retained heat cooking can save 20%-80% of fuel for cooking, depending on the food and amount cooked. This method is not safe for every kind of food, but Aprovecho cooks especially love it for a big pot of beans or rice. The fire and the pot don’t need to be tended after boiling, and the food never burns!

If you are interested in making one for your own use, here is the ARC Rule of Thumb Design Principles for a Haybox.

You can find an excellent, well illustrated history of the Fireless Cooker, from early versions through its modern re-emergence in low-income countries, at the USDA National Agricultural Library: The Fireless Cooker (Emily Marsh, Ph.D, MLS)