Patent ID: 8747933

Claim:
A method of cooking, said method comprising the steps of: a. placing a first portion of uncooked food within a main body of a can cooker, said main body comprising: i. a bottom portion; ii. a wall portion, wherein said wall portion is integrally formed with and connected to said bottom portion, and wherein said wall portion extends upward from said bottom portion; iii. a neck portion, wherein said neck portion is integrally formed with and connected to said wall portion, and wherein the periphery of said neck portion is less than the periphery of said wall portion; and iv. a lid ring, wherein said lid ring is connected to the uppermost surface of said neck portion, and wherein said bottom portion, said wall portion, said neck portion, and said lid ring are seamlessly and integrally formed with one another; b. introducing a first amount of liquid into said main body; c. placing a gasket over said lid ring; d. positioning a lid over said gasket, wherein said lid comprises: i. an outer lip, wherein the periphery of said outer lip is greater than the periphery of said lid ring in said main body and fashioned to be engageable therewith; ii. a recessed portion, wherein said recessed portion is integrally formed with and connected to said outer lip, wherein said recessed portion is formed substantially as a short cylinder, and wherein said recessed portion is sized and shaped to seat within said neck portion adjacent said lid ring; iii. a handle, wherein said handle is affixed to the upper face of said recessed portion; and iv. at least one vent formed as an aperture; e. securing said lid to said main body via a securing mechanism; f. placing said can cooker adjacent to a heat source; g. allowing said heat source to transfer heat to said first amount of liquid; h. leaving said can cooker adjacent said heat source for 10 to 500 minutes; i. allowing said first amount of liquid to come to a boil such that a vapor exists within said main body; j. building a pressure from 0.5 psi to 2.5 psi above atmosphere within said main body; k. allowing a portion of said vapor to condense on the interior of said neck portion before said vapor exists said main body via said vent; and, l. cooking said first portion of uncooked food within said main body via heat transfer by way of convection, conduction, and phase change.