A flexible, nomadic and elegant Norwegian pot that guarantees maximum thermal insulation and requires only a few basic sewing skills. For a healthy and sober end to your cooking.
A flexible, nomadic and elegant Norwegian pot that guarantees maximum thermal insulation and requires only a few basic sewing skills. For a healthy and sober end to your cooking.
The Norwegian pot is a great tool for finishing low-temperature cooking using only the energy needed to heat the food.
It not only makes cooking healthy and tasty, but also saves a considerable amount of energy if it is used often (up to 80% savings per cooking).
Be careful, though, not to risk food poisoning with a system that doesn't provide enough insulation and encourages the growth of bacteria (even if you don't eat meat).
The tutorial below is the result of the work of a thermicist-cook who sought to maximise the insulating efficiency of the flexible version of the Norwegian pot.
This shared experience will enable you to guarantee that the temperature will be maintained above 60°C for more than 10 hours with an ordinary stewpot, and much longer with a cast-iron or earthenware casserole, simply by bringing the food to the boil for a few minutes.
Tutorial under licence: CC BY NC
Video d'introduction
Youtube
Matériaux
- Washed and flocked sheep's wool (quantity according to size chosen - step 1)
All types of wool are suitable. Make sure the wool is properly washed. Flocking wool means aerating it as much as possible with your hands or a carding system to allow the air to settle into the fibre. It is not necessary to obtain a well carded & combed wool mat, quite the opposite
.
- natural fabric 2 times 1m50 x 1m20
Please use a thick fabric for the inside (at least) and a tightly woven fabric to keep the wool strands inside. In the case of very coarse wool, don't hesitate to double your fabric
.
- 50cm 5 handles (optional)
- Wires
- 3m cord
- Button
Outils
- Sewing machine
- XXL compass or string
- Protractor
- Scissors
- Pins
- Ruler
- Chalk
Étape 1 - Sizing GUIDE
This type of Norwegian pot can be adapted to all shapes and sizes of stewpot, so we're talking about maximum capacity rather than size.
To increase the capacity a little or to take into account a large handle (pressure cooker type), I advise you to play with the size of the lid rather than the rest.
Size
Maximum capacity
1-
Pillow radius
2- Radius
cutting
3-
Radius
interior
4-
Centre radius
Quantity of wool washed
1
3 Litres
17 cm
43 cm
35 cm
12 cm
0.9 to 1.2 kg
2
8 litres
21 cm
55 cm
45 cm
16 cm
1.9 to 2.3 kg
3
12 Litres
28 cm
55 cm
45 cm
16 cm
2.2 to 2.5 kg
Étape 2 - Cutting
Stand on the floor or find a large table.
Overlap the two fabrics
Mark and fix the centre of your markings on the 2 layers with a needle.
Trace the circles of the central part and the cushion according to the size of casserole you want (see size guide table).
Cut the 2 layers of fabric together to make sewing easier.
Étape 3 - Tracing
Take chalk with you
Use a compass to draw a circle 8 to 10 cm from the edge. This space will allow the cord to pass through and the lid to be wedged to minimise heat loss (diameter depending on your casseroles => see size table).
Draw a dotted line around the second circle, which will form the central part.
Use a ruler to trace the sides 2 by 2. Check that the space between the sides of the lower part is at least 8-9 cm (more if you have big hands) to allow for padding.
The length of the sides determines the maximum height of the casserole.
Hatch the upper boundary of a portion that will not be sewn to allow for stuffing.
You can replace :
- chalk with a piece of soap (ideal for dark fabrics)
- the compass by a string
Étape 4 - Assembly of the fabrics
The fabrics are joined together using the central pieced seam.
Add pins in the centre of the main part to prevent the fabric from moving.
Sew the peripheral circle (1) outside the hatched upholstery area.
Sew up the right "sides", respecting the tracing to make sure that your hands will be able to get through when stuffing. The sides of the main padding area can be narrowed by 1cm to make it easier for the wool to pass through.
Reinforce the locking stitches as these seams will be put under a lot of stress later on.
Cut the seam threads.
Erase your tracing, leaving only the hatched area of the stuffing.
Do not close the piecing that will be used for the padding
You can attach the handles, pass the cord through and partially close the outside at this stage (steps 7,8 & 9)
Étape 5 - Stuffing
This step is essential to limit thermal bridges and guarantee the insulating efficiency of your Norwegian pot (quantity of wool required in the "Sizing Guide" - step 1).
Stuff with wool cuffs without making tight little balls
starting with the corners
Fill the first 4 Pie charts 3/4 full, then turn them over to make them easier to handle.
Measuring the amount of wool is the most complicated part: the Pie must be firm but allow for closure by folding slightly
Don't pack the wool into tight little balls.
Do not pull the seams too tight
Finish filling the pie charts.
Stuff the centre.
Start by creating a link between each pie charts and the centre with a large cuff of wool.
Stuff the centre more firmly as it will settle over time.
Finish by stuffing the last pie without letting the wool overflow to allow it to close.
Étape 6 - Closing central part
Sew the central part following the hatched marking.
Then remove the remaining markings.
Étape 7 - Positioning of handles (optional)
Place the handles opposite each other, taking care not to twist them.
Les fixer avec des épingles
Étape 8 - Passage du cordon
Positionner le cordon en le fixant avec des épingles pour éviter qu'il ne se prenne dans la couture
Placer et fixer la sortie du cordon au centre d'un des camemberts à 90° des anses (s'il y en a)
Fixer le cordon vers la couture intérieure avec des épingles pour éviter de le prendre dans la couture
Préparer la fermeture extérieure en retournant les deux couches de tissus sur 1cm. Fixer avec des pinces ou des épingles.
Étape 9 - Fermeture extérieur
Coudre la partie extérieure
S'assurer de bien prendre les 2 couches de tissu et Attention aux plis
Renforcer la couture au niveau du passage de cordon par un zigzag serré
Étape 10 - "bouton"
Glisser le bouton sur le cordon
Étape 11 - Le coussin
Coudre le coussin envers-contre-envers en laissant une ouverture de 10cm pour le rembourrage.
Retourner le coussin assemblé
Rembourrer le coussin :
Il doit former une sorte de "galet" assez compact de 8-9 cm d'épaisseur
Refermer la couture du coussin
Étape 12 - Résultat
Et voilà votre Marmite norvégienne est terminée !
Il ne vous reste plus qu'à vous lancer dans la cuisson à basse température à l'étouffé : ça demande un peu d'anticipation, mais le résultat est tellement savoureux.