I recently acquired another Olgallala cream can for cooking. My big is 5 gallons and only really useful for cooking when you have 40-60 people. Originally ranchers would cook large meals during branding season or round ups in the cream cans. You can cook just about anything in them. Some typical cooks are soups, stews, shrimp and crawfish, sausage, veggies etc. The Olgallala Creamery Can is all stainless. The lid is machined for a right for so no gasket is required like the Aluminum ones now being sold. So on to my new can. It is a 2 1/2 gallon and is prefect for cooking everyday dinners. The principle behind them is steam and a bit of pressure, but not as much as a pressure cooker. If you're not careful you can blow the lid off. The wife wanted non-smoked pot roast. Okay I'll use the cream can! There is an insert that you can use to keep food off the bottom. It is a hinged grate that fits through the rim of the can. For this particular cook I used corn husks on the bottom because I was using fresh corn. Put the husks in add corn, I halved them. Added a quartered onion, 8 garlic cloves. A 2 pound bag of fingerling taters. Was going to add carrots and celery but forgot! Added 24 ounces of Deschutes Black Butte Porter. Seared the seven bone in the cast iron and threw it in the pot too. Put the lid on, brought it up to steam and let it go for 2 hours. Here's the result: Perfect slice tender, and great flavor! Sorry forgot the full plated pic. Served with horseradish, yumm! Smoke away!!!