Abstract: A low cost non-thermostatic device which maintains food at a constant equilibrium temperature between about 150.degree. F. to 180.degree. F. (65.degree. C. to 82.degree. C.) for extended periods of time, i.e. in excess of four hours, without detrimental burning or deterioration of the food. Food is maintained at a palatable heated temperature above that required to either kill bacteria or prevent bacterial growth. The device is a substantially closed receptacle, with minimal sufficient venting of accumulated moisture, having insulated walls preferably with interior reflective surfaces and an incandescent light bulb as a heat source. Constant temperature is maintained by minimizing venting and relating bulb wattage to interior receptacle volume, and the rate of heat loss through the receptacle walls. Such heat loss is related to the degree of interior wall reflectivity and/or the extent of the interior wall insulation.