Have also heard a big cooler is a great way to cook a large quantity of sweet corn. Just fill with boiling water and drop the corn in, close and wait about 30 minutes. Plus all the mess is outside and the corn stays hot but quits cooking.
Okay, I just added corn to my brunch.
I put three halves of frozen corn in my other 48 ounce Thermos, salted it and added boiling water. Put the lid in and now will wait and when the steak is cooked I will have a nice brunch if this system works as well as touted. It will lower the cost of cooking, but that is not my goal. I like the idea of spending a few minutes preparing and then forgetting about it until eating time.
Look for a later post telling how the steak and corn fared.
After a little more than an hour cooking in the theremos the steak was cooked to medium, but my choice of seasoning needed additional application. Steak was tender and was very good.
Corn on the cob was crisp, but I think it could have used a little more cooking time. A little salt and butter and I really had a great brunch. It will get better as I gain experience.