Just ordered a Remoska. Is there anything we should know?

[BobtheBass]

We have just ordered a Remoska, but the smaller size as we don't have the room to store the bigger one. I know we should really have gone for the larger but it was a bit of a Hobson's choice, so is there anything we should be aware of/hints/tips that we need to know? We have never used one before but most people seem to be happy with theirs so we thought we would give it a go! Thanks,

Bob

 

[wiljoy]

Good choice. We've used these for over 20 years both in the house and van. Excellent for cooking just about everything.

 

[carolyn]

The small one is perfect for two. I have the large one at home as well. Make sure youve got a chopping board ready for when you take the top off as they are very hot and a bit wobbly.

 

[Mack100]

They cook quite hot so it's easy to overcook things. The silvered pads that fit in the bottom to soak up fat etc. are very useful. Make sure that it's not overfilled, if it touches the lid during cooking it may burn. Unless you've got asbestos fingers don't touch the lid during cooking, use the handle.
The last two tips are from bitter experience.

 

[Pekepal]

I have recently bought the standard and am getting used to it. It is, as everyone says, great. So far have cooked a cake, cheese scones, pork chops, sausages, roast potatoes and working up to try roasting chicken. I did buy the cookery book and I have also found "piinterest" website useful for recipes. have yet to try it out in the van!

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[mikebeaches]

1. Use at home in the kitchen first to familiarise yourself with it.

2. As others have mentioned, take GREAT care with the lid - it gets extremely hot so must avoid touching it, and work out where it can be placed safely out of harm's way when you remove it from the pan.

3. Remember to switch off the power when you've finished cooking!

Have fun - we've got two standard size Remoskas (ie not the large ones) one for the van and another for the kitchen at home. Gets used all the time - convenient and consumes much less electric than putting our oven on (no gas at home).

 

[Tibbo]

Quote from @BobtheBass :
Just ordered a Remoska. Is there anything we should know?

yeah they don't work without EHU! .............. sorry, I'll crawl back under my rock now

 

[Rob and Val]

It's not just the lid that can damage surfaces. Make sure that you remember to put the heat-resistant plastic thingy under the pan before you plug in or you will have a lovely ring mark on your worktop. So speaks the voice of experience.

 

[denisejoe]

The lids aren't quite as bad now, they've got a bit to stabalise it now. I just put it down on a tablemat - just in case it wobbles!!!

Denise

 

[Lenny HB]

Quote from @BobtheBass :
Just ordered a Remoska. Is there anything we should know?

yeah they don't work without EHU! .............. sorry, I'll crawl back under my rock now

Totally agree if its for cooking & don't work off gas what's the point in a Motorhome.

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[PJGWiltshire]

Wife loves hers. As mentioned already, it gets hot so plan ahead in the van. A good bit of kit to supplement the cooking especially in the Winter. The good lady suggests the following: allow the Romoska to warm up first before you start cooking. That way you can time the cooking better.
Yes you need EHU but if you use such luxury another item available to get your money's worth. Plus if you do not like it or do not get along with it just take it back to Lakeland and get a no quibble refund.

 

[Tibbo]

I was just joking .... I love my slow cooker at home and had looked at the small Remoska for my travels. Need to see how often I'm going to be on EHU first.

 

[Floydster]

Quote from @BobtheBass :
Just ordered a Remoska. Is there anything we should know?

yeah they don't work without EHU! .............. sorry, I'll crawl back under my rock now

They do if you've got a big enough battery bank, solar panels and/or b2b charger and an inverter.
We cook meals & joints of meat whilst traveling as well, when we arrive dinners ready.

 

[TinaLes]

Agree with all the tips listed, we got used to ours at home first, making jacket potatoes, then roast potatoes, the just about everything else. Its all about knowing what ingredients to add in the right order as some do have different cooking times, like brown the meat, then add the onions, then the veg and lastly the stock...but do not overfill!, Small Chicken Spatch cocked, rubbed in lemon juice, herbs & seasoning with a piece of grease-proof paper on top to stop it burning....lovely!
Chicken curries, easy peesy, cottage pie...marvellous.
God I,m hungry now!
Have fun with it.
Les