COOK WITH LOOPWARE

One container. The whole meal prep loop.

No-fuss recipes for one or two people — cooked, eaten, stored, frozen and reheated in the same stainless steel container.

These are real meals we experimented cooking in Loopware containers. Each recipe shows the container, method and timing clearly, so you can cook with less equipment and less washing up.

Cooking basics

Know this before you start

A cooking container behaves a little differently from a frying pan — the steel is thinner. Understanding its different character will help your cooking experience.

Water redistributes the heat.
The steel is thin (about 0.4 mm, against a pan's 1.5–3.5 mm), so it heats fast but unevenly — the water spreads it out. That's why anything with liquid in it (stews, soups, boiling, braising) is where these containers are most suitable.
Fill it before you heat it.
Always load the food and liquid in first — NEVER heat the container empty like a pan. Thin steel gets hot in seconds, and high heat on an empty base can warp the sheet and leave burnt marks that persist.
Cooking something dry? Water or oil is essential.
Add either, start on low heat and turn constantly to keep the base from catching. Every hob is different, so use your judgement.

Latest recipes