SOL COOK All Season Solar Cooker (17) Camper

Ich finde ihn super, er ist nach Sonnenstand einstellbar und es passen mehrere Töpfe gleichzeitig rein! Er funktioniert auch gut in den deutschen Breitengraden. Klare Kaufempfehlung.

I have difficulty to put it together and assemble that , the instructions are not clear and booklet with tips and cooking instructions wasn’t included

I've been solar cooking for several years now with an All-American Sun Oven, which I absolutely love. But I've always been intrigued by the All Season cooker for a few reasons: You can actually fit a turkey roaster in it, it looks cool and, I like gadgets and wanted to try it. I'm glad I did. I agree that the assembly instructions could be better, but that's no big deal. If you actually READ THE INSTRUCTIONS and watch the inventor's YouTube videos before frantically trying to put it together, you'll be fine. Here are my two favorite things about it: You can cook larger meals in it than other solar cookers, including a turkey, and you can use it from the time the sun rises because of the way the panels adjust for low-and high-sun conditions. Because of this unique adjustability, you don't need a leveling tray like you do in the All-American oven. This quickly got to 250 degrees. While it won't get as hot as the Sun Oven, it easily cooks and bakes things. Like with ANY and EVERY product, it takes a little time to fully learn how to use it. Take that time! Because of the adjustable panels, I'll be able to use this in the winter when the sun is low in the sky. The affordable price is another great thing about this solar cooker, especially if you want to buy one for a friend, child or relative to introduce them to joys and thrills of solar cooking. This thing is also portable, meaning light-weight. I don't always enjoy lugging the 25-pound Sun Oven out of the garage. I'm looking forward to cooking more stuff in this, especially a turkey. I might update this review later on. If you want to try solar cooking, this is a great start. I'm so glad that this cooker is out there. This is a great product and I recommend it to anyone who wants to try solar cooking. UPDATE. July, 19, 2025 When I first reviewed the All Seasons cooker two years ago I basically said it was a good starter solar cooker. After two years of cooking with this thing, I'm now reassessing my original opinion. I now think that this is the best solar cooker out there. There are five reasons for my saying this: price/affordability. capacity, adjustability, versatility, and the customer service, meaning the accessibility of the inventor Jim LaJoie. I'll go through my reasons. Price. At just over $100, this is wonderfully affordable. Anyone can afford it. And the value and usefulness for the money is over the top. My first solar oven, the All-American Sun Oven, is now selling for $750! Seven hundred and fifty bucks. That's insane. That company a few years ago was selling two stackable, three-pound-capacity enamel pots for ninety-nine dollars. Crazy. It's so nice to see that LaJoie is keeping his American-made product affordable and not trying to force American customers to subsidize customers in other countries. Capacity. From what I can tell, this is the largest capacity solar cooker for the home market. I can fit--and I have--a full-sized roaster in this thing and cooked a seventeen-pound turkey. That's crazy good. The capacity of box cookers is limited by their inside dimensions, of course, and even the largest can't hold a full-sized roaster. Other panel and parabolic cookers can only hold a single pot. The All Seasons cooker beats them all when it comes to capacity. Adjustability. The panels are easily adjustable. You can easily slide them to catch the angles of the sun as it moves across the sky. And, because of this adjustability, you can cook with this thing from early morning to late afternoon. Not all solar cookers can do that. Versatility. You can cook with this in the fall and winter. By flipping this thing over you can adjust the panels to catch the sun when it's low in the sky in the fall and winter. I guess that's why it's called All Seasons. Finally, the inventor/owner Jim LaJoie. He is accessible. Jim has a YouTube channel and he promptly answers questions about how to use the All Seasons cooker. It's damn good customer service when the owner gets back to you. So, for all the reasons above--especially the price and capacity--this is the best solar oven you can buy. I'm glad I bought it, and I will buy another one just because I can.

I was very surprised how well this oven worked. As the developer promised, pay close attention to the folds and construction. Even before I realized my mistake with the order and the folds, I made a toast and melted cheese sandwich, followed by some stir fry veggies and an egg. Once I got the building figured out, the device got up to 325 degrees on a not particularly sunny but hot Arizona late morning (from 10 a.m. to noon) and quickly cooked up a batch of muffins. Next came a couple of quiches, and then some more muffins. These were done without the best of vessels. A pizza rock that had blackened with use was turned upside for the base on top of a veggie holder that came in our new indoor oven. (The round grill that came with it was not easy to use as it is easily tipped .) I used my red silicon muffin form on the rock and then covered it with another blackened pizza pan set up on a couple pieces of wood on the side so the pan didn't touch the muffins. All that went into one of the two plastic bags that came with it. Ordered a 2-inch high pizza pan (in black) to take the place of the shallow pizza pan. It makes the process of sliding tray into bag and onto cooler a breeze. And I did go ahead and get a set of pots to make life easier with beans, rice, etc. A black wrought iron skillet worked well, too, for first toast and cheese. And today with leftover muffin batter, I put it in a bread pan, put that into the small black skillet with the big skillet on top, and that went into plastic bag on top of the unsteady grill. That all went onto of a couple of car window reflectors. What can go wrong? As for the cooker, besides getting the folds worked into the "memory" of the material, it's important to position the oven for morning/evening and 10 to 2 cooking. As the developer said, practicing and working with the unit is necessary to get it right. You have to see where the sun is reflecting into the tray and then you have to learn how to set the wingnuts to hold the panels in the correct position. Wind was not the problem I feared it might be. We have some pretty strong winds in the afternoons in Arizona. Luckily the All Season Solar Oven has plenty of spaces in the design that allow wind to go through it without carrying it away. Plus, the food inside is going to weight it down. And I've got three bricks to use around the base to keep it from sliding on the table. I see many hours of usage for this thing. Beans, rice, quinoa, bread, muffins, stir fries, pizzas. Besides cutting down on oven use and cost, the greater advantage results in keeping the house cool and comfortable without having to run the AC more. I tried a couple of less expensive cookers, but they were flimsy and not worth the money. This one is a bit more expensive, but with it, in our opinion. Also, it's easy to clean.

This thing is bigger than I had imagined, which makes me happy. The first one I ordered got lost in shipping, but the reorder arrived quickly. I am fairly experienced with home made panel cookers, so I have no doubts that this will cook well. Unfortunately, it's cloudy today so I will have to update after cooking with it. The assembly instructions were clear enough, especially after watching the video on youtube. The instructions mention breaking it in to achieve the proper shape. I found a nice workaround using small office clips and some masonry twine. I clipped the clips to the corners and tied the twine with a prussic knot to draw the upper and lower panels together. Proper shape and more rigid, still adjusts easily. Can't wait to cook! Update: I just braised 2 cornish game hens in red wine. Ambient temperature was 32 degrees F, 2 1/2 hours and they're fall off the bone tender. Thin walled non-stick black pot with glass lid inside a large pyrex bowl with pyrex lid. Reached 225 F (inside the bowl on top of the pot- probably hotter inside the pot) and hovered there, simmering nicely. Started cooking at 10:30 am. Love this thing! Six stars! Another update: After cooking the hens, I still had time to bake potatoes to go with them. Those took about 2 hours, came out perfect. Also, today I found some half gallon canning jars that are amber (like beer bottles) which should make good cooking vessels. Also available on amazon in several sizes. Got them at Ace Hardware, Ball is the brand, new product, I believe. I might try solar canning some high acid fruits in these. Another update: Cooked a quiche sort of thing today. 1 lb sausage browned, 1 bell pepper diced, 1/2 onion diced, some frozen chopped spinach, dozen eggs, stirred all together, then into the cooker. 3 hours (partly cloudy), then into a Wonder Bag (look it up). an hour and a half later I had a hot meal on the table for my wife, after the sun had gone down. Still loving this thing.