CanCooker Jr. has taste as big as its ‘big brother’

New 2-gallon version should be a hit with campers

If you liked the way the original 4-gallon CanCooker cooked your food but wanted a smaller version, then the new CanCooker Jr. is just for you. At two gallons, the CanCooker Jr. is half the size of its predecessor but still provides that effortless cooking and big flavor you have come to expect.

CanCooker and CanCooker Jr. use the shape of old-fashioned creamery cans to offer portable convection ovens that use steam to cook delicious meals effortlessly and, in most cases, in less than an hour. Both are portable and can be used with almost any heat source, from a campfire to a stovetop burner.

Like its bigger brother, the CanCooker Jr. is constructed of a highly conductive, thick wall, FDA-grade body made from a single piece of aluminum. The can has shoulders that neck to a wide-mouth vented lid that seals with a high temperature silicone gasket. For those times the original CanCooker is too large, CanCooker Jr. is just the right size.

The CanCooker secret is converting liquid below the food into steam and using the shouldered design to circulate the steam and cook with natural convection. The requirement is 12 ounces of your favorite liquid, then layer your food before locking down the top and adding heat. It works well with surf to turf and vegetables, too. After about 45 minutes, depending on the amount of heat, steam escaping from the lid’s vent is a signal to get ready to eat.

Not only is the preparation easy with the CanCooker Jr., so is the cleanup. With a light spray of non-stick coating and the steam/convection cooking, a quick wash with soap and water is all that is needed. All materials are top quality, like the stainless steel handles, locking latches and rivets. A CanCooker Jr. should last for a lifetime of excellent meals.


For more information or to order the new size CanCooker, visit

About Jerry Dilsaver 73 Articles
Jerry Dilsaver of Oak Island, N.C., is a freelance writer, as well as a former national king mackerel champion fisherman. Readers are encouraged to send their favorite recipes and a photo of the completed dish to possibly be used in a future issue of the magazine. E-mail the recipes and photos to Jerry Dilsaver at