Cooking Pot Research Articles

Release of lead from Renaissance lead-glazed ceramics from southern Denmark and northern Germany: implications from acetic acid etching experiments

Lead-glazed potsherds from archaeological excavations at six Renaissance (1536–1660 CE) sites in southern Denmark and northern Germany have been subjected to etching experiments using 4 wt% acetic acid. The extracts of 45 sherds were analysed by Inductively Coupled Plasma Mass Spectrometry. At one site, the ducal hunting castle of Grøngaard, Pb levels in acid extracts from glazed dishes were so high (up to 29,000 µg Pb cm−2 day−1) that acute toxic effects likely occurred if the dishes were used for serving food containing vinegar. More moderate acid-etching Pb levels were found in dishes from other sites, but they still exceed the WHO critical level if used daily. Acetic acid etching experiments performed on pipkins (three-legged cooking pots with a handle) yielded somewhat lower Pb extract values, averaging ca. 25 µg Pb cm−2 day−1. Taking into account the widespread use of pipkins for cooking, they might easily have led to a higher weekly Pb intake than the use of the moderate-level dishes. The question remains whether such high levels of Pb exposure during meals led to injurious Pb intake. Prior skeletal analyses have shown that medieval to early modern individuals from the area, especially in towns, were exposed to Pb. While exposure could have come from various sources other than lead-glazed ceramics, such as cosmetics, paint, antibacterial ointments, and lead water pipes, widely distributed lead-glazed ceramics had the potential of being a main source of Pb. How the pottery was actually used is uncertain, and it certainly was not evenly distributed across all segments of society, but the etching experiment results suggest that severe poisonous effects could have resulted from the use of lead-glazed Renaissance ceramics.

Hydrogen and wood-burning stoves

Wood-burning stoves, in Kenya and Mexico, are reviewed. With a Kenyan stove, burning charcoal, only 24% of the energy released reached the cooking pot. Initially, the proportion of CO in the leaving gases was 3%. Indoor concentrations of particulate matter (less than 2.5 µm diameter) can be abnormally high near a stove. Decarbonization, by using H2, is facilitated by a distribution system. Replacement by H2 would ultimately rest upon wind or water power, or it being a by-product in the production of heavier hydrocarbons from CH4. The averaged burning rate in the Kenyan stove was 10 kW, over 20 min, with an initial peak value of about 30 kW. A possible replacement is a hob, composed of an array of small diameter H2 jet flames. As an example, combustion of a 2 mm internal diameter H2 jet flame, with a H2 exit velocity of 27.2 m s-1, would release 0.84 kW. Bearing in mind its improved efficiency, a single compact hob with an array of about 10 jets would suffice. A difficulty is the low mass-specific energy of H2. H2 has a high acoustic velocity, and both high velocity subsonic combustion and blending with natural gas are briefly discussed. This article is part of the theme issue 'Developing resilient energy systems'.

Optimization of thermal storage using different materials for cooking with solar power

Previous studies into the use of solar power have been limited to storage materials and general applications; however, our study focused on the use of solar power for food preparation (cooking) and the selection of materials for the major components (storage material, insulation, convective lid) of a thermal energy storage system to optimize the use of solar power for cooking when sunlight is absent, e.g., evening/night. Our study incorporated different materials for each component, considering system performance and the costs of materials as key evaluation parameters. Based on our results, we optimized the system using selected materials and then compared it with an experimental model used for validation. Solar salt was selected as the storage material, sugarcane fibers were used as insulation, and copper was used as the convective material for the lid of the cooking pot. The results showed that the optimized system was 38.8 % more efficient than the experimental model. Moreover, the materials we selected for the optimized system are inexpensive, increasing affordability and thus encouraging consumers to use this eco-friendly system.

Fabrication of portable solar thermal bank for indoor cooking

AbstractThe aim of this report is to build a portable solar thermal bank based on a Scheffler reflector that is capable of boiling‐type cooking using HITEC as a thermal storage material. This report reviews the problems related to solar cooking and evaluates the novel layout of a portable solar thermal bank which includes a daily thermal storage vessel. This stove is in the shape of a cylindrical container filled with phase‐changing latent heat storage material. Inside the container, we provide a small gap taking into account the volumetric expansion of the phase change material (PCM) during the melting process. The solar thermal bank is charged in the sun. It is placed directly for a few hours under the focus of a Scheffler reflector, which charges the solar thermal bank with enough thermal energy stored. After a while, the cooking process can be completed by users using that stored heat. The top cavity is used as a cooking pot in a solar thermal bank. Cooking meals do not require direct sunlight, which is typical for most solar cookers. The portable solar thermal bank is an alternative for low‐income households and adapts to local traditions of indoor cooking. It is portable and can be used safely to cook indoors or outdoors. In this study, a solar cooker with a thermal storage device was developed using a PCM. The size of the stove has been calculated by calculating the energy consumption for two to three people. HITEC salt has been chosen as a phase change material for thermal storage, which will be used for cooking when there is no sunlight. It enhances the applicability of solar cooking and preserves cooking possibilities using energy stored throughout the day at low production costs.

Optical characterization of a funnel solar cooker with azimuthal sun tracking through ray-tracing simulation

Funnel type solar cookers are simple and effective. Most of them rely on a multifaceted reflector to concentrate solar radiation on a cooking pot that is placed inside a transparent enclosure to create a greenhouse effect. The analysis of the resulting optical system is a complex task, as multiple reflections occur. The overall performance of funnel solar cookers is strongly affected by their optical efficiency. There is a lack of information in academic literature about this important research topic. This work aims to fill this gap presenting an optical performance analysis of a funnel solar cooker with only azimuthal sun tracking. Open-source numerical ray-tracing software Soltrace is used to investigate relevant characteristics such as the intercept factor, optical efficiency, dependency on incidence angle, performance of each reflecting surface and irradiation density flux distribution on different surfaces of the cooking pot. Some important results for beam radiation at normal incidence are the intercept factor, determined to be 0.664, and the optical efficiency with realistic optical properties, that turned out to be 0.370. When the incidence of solar beam radiation is not normal, optical efficiency remains above 90% of its normal incidence value, if the alignment errors are less than 10°.

Performance of two solar cooking storage pots using parabolic dish solar concentrators during solar and storage cooking periods with different heating loads

A comparative experimental study on the effect of different cooking loads for two solar cooking pots incorporated with different thermal energy storage (TES) materials is presented. The pots have cavities in their walls for placing TES materials and are designed to be used with parabolic solar cookers. One pot is filled with erythritol as the TES material in the cavity, while the cavity of the other pot is filled with sunflower oil as the TES material. During the solar cooking period, the storage pots are heated up with solar energy, and cooking occurs as well as storage of thermal energy in the cavities of the pots. During the storage cooking period, the pots are placed in wonderbag slow cookers for off-sunshine cooking using the stored heat in the cavities. Water and sunflower oil with masses of 0.5,1.0, 1.5, 2.0, and 2.5 kg, respectively, are used as the cooking loads during both solar and storage cooking periods. The effect of the load is evaluated in terms of storage and heat utilisation efficiencies. The storage efficiencies marginally increase with the increase in the load when water is used as the heating load. The sunflower oil pot shows slightly higher storage efficiencies (3.2–4.4%) compared to the erythritol pot (2.5–3.9%) with water as the cooking load. Storage efficiencies using sunflower oil as the cooking load show slightly greater values compared to when using water and follow no particular trend with the increase in the mass of the load. Heat utilisation efficiencies increase with the load for both storage cooking pots and both cooking fluids. However, water shows higher heat utilisation efficiencies (erythritol-13-49%, sunflower oil-17-46%) compared to sunflower oil (erythritol-9.2–19%, sunflower oil-9.4–28%) during the heat utilisation experiments. The erythritol storage pot shows higher heat utilisation efficiencies compared to the sunflower pot when using water as the heating fluid. However, when using sunflower oil as the heating fluid, the sunflower oil pot shows higher heat utilisation efficiencies.

Recapturing the Spirit in Ancient Cooking Pots

Cooking pots have been important in understanding ancient social and technological environments. In Ghana, the traditional cooking pot is a common sight in most rural communities; same can however not be said in the urban areas. This study thus revisits the traditional cooking pot, investigating its physical characteristics and its relevance in the modern Ghanaian society. The study was descriptive, using primary data collected from 222 respondents selected from selected pottery centres in the Ashanti Region of Ghana. Both descriptive and inferential statistics were used in analyzing the data collected from the respondents with the help of the statistical package SPSS (version 22). The study established that the earlier techniques used in developing the traditional cooking pots stood the rigorous demands on their materials’ durability, making them survive for several centuries as evidenced by some archeological findings of early pottery products. The study also established that the ancient cooking pots had better fracture strength with higher ability to survive impact. It was observed that ancient cooking pots had better thermal conductivity and demonstrated higher skill level. However, the study observes that the traditional cooking pots have reduced in both purpose and symbolism and subsequently reduced in current usage. The study identifies the traditional cooking pot’s weak aesthetic appeal as a main factor driving its dwindling relevance. The study recommends the need for the pottery industry as a whole to be developed through a systematic integration of an improved quality of the various class of pottery product into societal demands and deliberately positioned to attract the needed patronage across the various societal engagements and needs. Keywords: Pottery, Cooking Pots, Clay DOI: 10.7176/ADS/97-03 Publication date: December 31 st 2021

Development of Leather Cutting Board from Plastic Waste

Cutting is the process in which goods or garment material are cut and converted into pattern shapes of the goods or garment components. There are two methods of Leather cutting, which are hand cutting and machine cutting. Hand cutting is done with the use of hand knife, cutting board and cutting patterns. Machine cutting can be done using semi-automatic cutting machines or fully-automatic cutting machines. Currently, in Ethiopia, different local and foreign investors are participating in leather products manufacturing. Most of the leather product manufacturing industry and some Small and Medium enterprise’s (SME’s) in the country are using leather cutting machines in order to cut leather goods or garment parts. Most of the industry and SMEs are using imported cutting board made of plastics and rubbers. However, these cutting boards are expensive.
 
 This research aimed at developing a cutting board made from HDPE (High-Density Polyethylene) plastic waste as main material, calcium carbonate as a filler and glass fiber as a reinforcing material. Primary and secondary data gathering techniques were applied simultaneously. Primary data were collected through interview and field observation. Secondary data was gathered by reviewing different literature. The cutting board developed through collecting HDPE plastic waste, washing, shredding and melting the shredded plastic with filler and reinforcing material. The melted plastic poured in to cutting board mold and cooled. The developed cutting board was compared with HDPE cutting board available in the local market. The developed board showed relative compression and hardness properties with the HDPE cutting board available in the market. In the cost analysis, the developed cutting board is cheaper than the cutting board which available in the market. However, the cutting board in the market has better surface texture and quality than the developed cutting board. Melting HDPE plastic waste using metal or clay cooking pots and charcoal fire is a tedious task and smoke from the fire will cause human health problem and will affect environment. Consequently, manual plastic melting method is not feasible for mass production, because it is difficult to control the amount of heat (charcoal fire) during melting process. Based on this the authors recommend using machine based plastic melting and molding during HDPE and related plastic recycling.

Experimental investigation of a solar energy based cooking system for the steam method of cooking using evacuated tube collector

ABSTRACT The present manuscript includes the experimental performance investigation of a solar cooking system for the cooking of Indian articles using steam. The system incorporates a novel SCP (steam cooking pot), evacuated tube collector, and thermal oil as working fluid to generate steam. The Indian food items like idli, dhokla, and momos were prepared using the investigated solar cooking system with SCP. The preparation of these items has been carried out by loading the pre-requisite material in the SCP during different times of the day. The maximum and minimum time for the carried out cooking was observed as 95 min and 65 min for dhokla and momos respectively. The energy of the thermal oil flowing through the SCP was utilized for the cooking and its value was calculated. The maximum of the averaged values of thermal oil energy in SCP was observed 300 kJ during the cooking performed at 13:55 h. The study concludes that the proposed SCP incorporated solar cooking system can be useful over conventional solar cooker regarding the cooking of food items with steam and three times a day.

Performance of solar funnel cookers using intermediate temperature test load under low sun elevation

Solar funnel cookers can be designed as attractive and affordable low-cost devices accessible to people in all continents of the world regardless of their walk-in life. The present work is aimed to investigate the applicability of funnel cookers to attain the temperature in excess of the boiling point of water. It widens their acceptability for cooking and opens new opportunities for technological developments in such designs of solar cookers. Two identical designs of funnel cookers, FC1 and FC2, have been tested with appropriately sized identical cooking pots and glass enclosure to serve the purpose. Cooker FC2 is tested with a glass enclosure only, while a glass enclosure is not used in FC1. Glycerine is used as a test load. Cooker Opto-thermal Ratio (COR) as a thermal performance parameter and overall cooking efficiency are used to compare the performance of the two funnel cookers. It is shown that the temperature of the test load in the cooker FC2 can reach 140 to 150 °C. So, this funnel cooker design can be preferred for cooking food at a relatively high temperature over the boiling point of water. The experimental results show that: i) the mean values of the Cooker Opto-thermal Ratio for cookers FC2 and FC1 are estimated to be 0.157 and 0.110 (m2°C)/W, respectively, and ii) the values of the overall cooking efficiency for cookers FC2 and FC1 are estimated to be 11.8% and 10.2%, respectively.

Low-cost interventions to reduce emissions and fuel consumption in open wood fires in rural communities: Evidence from field surveys

We evaluate the impact of a grass-roots campaign promoting adoption of simple modifications to cooking fires in rural communities in Western Kenya. The modifications consist of adding rock-beds to open fires or simple woodstoves, increasing airflow, improving combustion efficiency, and decreasing the distance between the fire and cooking pot, which improves heat transfer. The campaign was sponsored by Sun24, a US-based non-profit organization. They trained women leaders active in a local Anglican diocese consisting of 9200 families. The women returned to their communities and held their own trainings at local parishes. We randomly sampled 1362 households from those communities to understand the impact of the campaign. 67% of surveyed families were aware of rockbeds: 51% had attended trainings themselves and 16% heard about rockbeds from relatives or neighbors. 85% of the families that had heard about rockbeds installed them at home and continued to use them for many months after first hearing about them. Nearly all users express a high degree of satisfaction with rockbeds and 67% of trained respondents report cooking two or more meals daily on with rockbeds. We examined variation in weekly and daily frequency of use and find larger households are twice as likely to use rockbeds daily and to cook all their meals with rockbeds than smaller households (p < 0.01). Respondents that were trained by Sun24 or women leaders were nearly three times as likely to use rockbeds daily than respondents who heard about rockbeds by word-of-mouth (p < 0.01). Among households reporting daily use, better educated respondents were nearly twice as likely to use rockbeds for all meals. However, respondents who owned charcoal or LPG stoves were 30% and 60% less likely to use rockbeds for all their meals than other respondents (p < 0.05, p < 0.01). Using a regional estimate of “non-renewable biomass” of 36%, we estimate annual emission reductions of roughly 480 kg of CO2-equivalent for each adopter. Sun24 invested roughly USD 700 in training women leaders and facilitating rockbed adoption in thousands of rural households. Previous research found that median fuelwood savings of nearly 30% when families modified open fire stoves with rockbeds. Applying this average to all adopting families results in annual wood savings of 390 kg per family or 2900 tons per year across the diocese. Using a regional estimate of “non-renewable biomass” and assuming rockbed use persists for 5 years, total emission reductions would be 11.8 tCO2e at a mitigation cost of just USD 0.06 per ton CO2e making rockbeds a cost-effective mitigation strategy.

Chemical Changes during Thermal Processing of Unfermented and Fermented Red Kidney Beans (Phaseolus vulgaris) and effects on In Vitro Protein Digestibility

Background: Legumes are outstanding sources of macronutrients, micronutrients, phytochemicals, as well as antinutritional factors. These components present a complex system enabling interactions with different components within food matrices. The interactions result in insoluble complexes with reduced bioaccessibility of nutrients. The development of appropriate preparation technologies for use at the household and village-level become so imperative to facilitate processing and dietary availability of beans.&#x0D; Aim of the Study: This study aimed to evaluate the effect of thermal processing on the chemical contents of unfermented and fermented red kidney beans (Phaseolus vulgaris) and the effects of the resulting changes on the in vitro protein digestibility. This will enhance food security and reduction in malnutrition.&#x0D; Methodology: Unfermented and fermented P. vulgaris were boiled using ordinary cooking pot and a pressure pot and the chemical contents were evaluated by standard methods. In vitro protein digestibility was carried out by pepsin digestion.&#x0D; Results: Fermentation resulted in a decrease in the traditional cooking time in the ordinary cooking pot by 40.32%. The protein content of the fermented sample increased by about 7%. The in vitro protein digestibility value was increased by more than 30% with greater percentage evident in fermented samples. Sulphur containing amino acids, methionine and cystein were the limiting amino acids but their contents appreciated by 6.64% and 10.92% respectively after fermentation. Total ash, crude fibre, crude fat contents of P. vulgaris were all affected by more than 20% during the open fermentation and cooking of unfermented beans. The antinutritional factors of P. vulgaris decreased most in boiled fermented samples compared with the other processing methods. There was overall improvement in the In vitro protein digestibility, reduction of cooking time and antinutritional factors when P. vulgaris was fermented and cooked.&#x0D; Conclusion: The outcome of the reserach justifies the fact that combining both fermentation and cooking results in the overall improvement in the nutritional value of P. vulgaris as against cooking without fermentation.

The Enigma of the Hyksos, Volume 1: ASOR Conference Boston 2017—ICAANE Conference Munich 2018—Collected Papers

The Enigma of the Hyksos, Volume 1: ASOR Conference Boston 2017—ICAANE Conference Munich 2018—Collected Papers

Comparative study of two different reflectors, zincalume steel and aluminum foil tape in the application of solar cookers

The amount of energy resources from fossil fuels continue to decrease, these lead to high demand for renewable energy. One of the biggest energy resources in our nature is solar power. A solar cooker is a device that uses solar power to cook a meal. The performance and temperature of solar cookers depend on the material we use in the device. One of the most important components in solar cooking is reflector because solar cookers use a mirrored reflector to collect and transfer sun rays into the cooking pot to increase the temperature inside the pot. This paper compares two different materials as a reflector in solar cookers. The first reflector is aluminum foil tape, these materials are very cheap, light, easy to use so it could be applied in many designs. The Second reflector used was zincalume steel, it has the highest reflector among other thin steel available in the market. The design of panel reflector from aluminum foil tape was 4 rectangular and the design of zincalume steel reflector similar to cone. The performance of two different reflectors has been analyzed in Solar cookers used to boil 500ml water for 120 minutes. Water temperature from the first and the second reflector showed a similar result. It showed that reflector made from aluminum foil tape and zincalume steel has similar reflectivity.

What do "barbarians" eat? Integrating ceramic use-wear and residue analysis in the study of food and society at the margins of Bronze Age China.

The Siwa archaeological culture (ca. 3350 and 2650 cal yr BP) has often been associated with the tribes referenced in textual sources as Qiang and Rong: prized captives commonly sacrificed by the Shang and marauding hordes who toppled the Western Zhou dynasty. In early Chinese writings, food plays a key role in accentuating the ‘sino-barbarian’ dichotomy believed to have taken root over 3000 years ago, with the Qiang and Rong described as nomadic pastoralists who consumed more meat than grain and knew little of proper dining etiquette. To date, however, little direct archaeological evidence has allowed us to reconstruct the diet and foodways of the groups who occupied the Loess Plateau during this pivotal period. Here we present the results of the first ceramic use-wear study performed on the Siwa ma’an jars from the site of Zhanqi, combined with the molecular and isotopic characterization of lipid residues from foodcrusts, and evidence from experimental cooking. We report molecular data indicating the preparation of meals composed of millet and ruminant dairy among the Siwa community of Zhanqi. Use-wear analysis shows that Zhanqi community members were sophisticated creators of ceramic equipment, the ma’an cooking pot, which allowed them to prepare a wide number of dishes with limited fuel. These findings support recent isotope studies at Zhanqi as well as nuance the centrality of meat in the Siwa period diet.

Late Roman coarse wares from the Roman villa of Torre Llauder (Barcelona, Spain): Archaeometric characterisation

Torre Llauder is a Roman villa located next to the city of Iluro (Mataró, Barcelona), which transformed into a small village during Late Antiquity. To investigate the provenance and technology of Late Roman coarse wares, and particularly cooking wares, used in this site between the 6th and the 7th centuries AD, 47 samples were selected including cooking pots and casseroles, and samples of common wares, and storage vessels. Archaeometric study of these ceramics was performed through X-ray fluorescence (WD-XRF) for the chemical characterisation, X-ray diffraction (XRPD) for the identification of the main crystalline phases, and optical microscopy by thin section analysis for the petrographic characterisation. The results show that the cooking wares share strong similarities both in chemical composition, and petrographic features. A large petrographic fabric group characterised by granitic inclusions can be further divided into four fabrics on textural grounds. The comparison of the pottery composition with the geology of the area supports the hypothesis of a regional origin for most of the fabrics defined. The clays used for most cooking and common wares were probably derived from a common granitic area in the Maresme region, and likely from a granodioritic batholith. Some samples may have been produced in neighboring areas.

Effect of duration of cooking on the levels of some antinutritional factors of nine varieties of Lablab purpureus beans

The objective of this study was to determine the effect of duration of cooking of various varieties of Lablab purpureus beans at 1000 on their antinutritional factor compositions. Nine different varieties of Lablab purpureus beans were subjected to cooking for 0.0, 10.0, 200, 30.0), 40.0,50.0 and 60.0 minutes respectively at 100°C. For each batch of cooking, 4 litres of water was first brought to boiling in a 10 litre aluminium cooking pot and about 50g of the seed was poured into the boiling water, covered and allowed to cook for each specified time period. The seeds were sun dried for 3 days before milling. A representative sample for each cooking time and for each variety was taken to the laboratory for the determination of antinutritional factors to include trypsin inhibitors, phyric acid, tannin and hydrocyaric acid. Results obtained indicate that duration of cooking had a significant (P&lt;0.05) effect on the antinutritional composition of the various varieties of lablab beans. The levels of antinutritional factors in the beans were found to decrease significantly (P&lt;0.05) as the duration of cooking increased across the various varieties. However percent destructions of trypsin inhibitor activity, phytic acid and hydrocyanic acid were very rapid at about 30 minutes of cooking.

CO emissions and temperature analysis from an experimental and numerical study of partially premixed methane flames impinging onto a cooking pot

The increase of thermal efficiency compatible with low carbon monoxide (CO) emissions is a challenging and permanent target in the design of any burning technology such as domestic gas cooking burners. The main goal of this work is to provide a deeper insight into the CO formation and its relationship with the flame structure when natural gas (NG) is burnt in these devices. Given their geometrical complexity, a simpler configuration is employed to carry out new experimental tests assuming similar operating conditions. Then, numerical modeling is validated and subsequently used to deeply analyze the flame-wall interaction phenomena. The simplified burner consists of an axisymmetric, partially premixed methane flame impinging perpendicularly onto the bottom wall of a water pot. The influence of burner-to-pot distance, flame thermal power, primary aeration and inside-pot water temperature on CO emissions and thermal efficiency is evaluated. A decrease in CO emissions is observed as primary aeration or wall temperature increases. Nevertheless, non-monotonic trends appear for changes in burner-to-pot distance or flame thermal power. The trends are numerically well captured selecting the detailed GRI-Mech 3.0 chemistry mechanism. The analysis of the computational results reveals that CO emissions and thermal efficiency are strongly related to the relative boundary position of the inner premixed flame cone and the wall. The growth of the distinct zones of the flame where CO chemically reacts with primary and secondary air is constrained by the presence of the pot wall. This fact drives the final CO concentration, and incidentally the thermal efficiency, leading to a factual criterion for the design of NG burners.

Culinary Traditions in the Borderlands of Judah and Edom during the Late Iron Age

Cooking pots and culinary practices can be used as a sensitive proxy for social identities. Through an analysis of culinary traditions in the northeastern Negev—the borderland region between the Iron Age kingdoms of Judah and Edom—a complex narrative of social interaction between diverse social groups can be identified. This article demonstrates patterns of social and economic alliances, migration and intermarriage through spatial and temporal analyses of the distribution of cooking pot types. The resultant portrait is the outcome of opportunities afforded by the South Arabian trade network traversing the borderland region.

Design of solar cooker using evacuated tube solar collector with phase change material

A solar cooker is a simple, zero-emission device that cooks food and boils water using only the light energy from the sun. An evacuated tube solar collector is essentially a vacuum-sealed between two layers of glass which reduces the heat loss to the environment drastically. In this project, we aim at designing a zero emission cooking device with a reduced time of cooking and low maintenance cost when compared to other conventional solar cookers.The cooking pot is an arrangement of two hollow concentric cylinders made of stainless steel. The gap between the cylinders will be filled with heat transfer fluid (HTF). The copper tubes filled with phase change material (PCM) are placed diametrically on the outer cooking pot enabling off-sunshine hours cooking. The heat transfer fluid from the cooking pot is connected to the evacuated tubes by hose pipes. This arrangement will add heat to the heat transfer fluid inside the evacuated tube and the hot fluid will rise towards the cooking pot from evacuated tube by thermos-syphon cycle and transfer the heat to the cooking pot and the PCM.