Abstract: A process for ecologic cooking of food, comprising providing an external container, the external container having a cover, the cover having a regulator for regulating steam, gas generated in cooking of foods, or both; providing an internal container, the internal container containing foodstuff; wherein the internal container hangs inside the external container from one or two points; and a space is formed between the internal container and the external container preventing the foodstuffs from contacting with red-hot metal of the external container, and heating the internal container with water, steam, or water-steam wherein the maximum temperature reached by the foodstuff in the internal container is the temperature of the water, steam, or water-steam. Preferably a first ambient of heat tempered by humidity is formed in the internal container and the first ambient of heat is uniformly tempered with a second ambient of heat comprising heated water, steam, or heated water-steam.

Abstract: A system enabling the performance of ecologic cooking of food, wherein a first ambient of heat tempered by humidity is built up, containing the food and being uniformly tempered from a second ambient consisting of hot water and/or steam, said device comprising an external container and its cover provided with a device for facilitating the regulation of aeriform fluids and/or steam, within said container there is an interchangeable internal container as an accessory in which food to be cooked is placed, the container and cover are fastened together by a semi-hermetic closing system, said cover having the regulation device for outlet of the aeriform fluid; the internal container is hanging, on at least one point, inside the external container permitting the isolation of food from red-hot metal, so that the food placed in said interchangeable internal container or first ambient of heat tempered by humidity are cooked by effect of heat produced from a second ambient consisting of water and/or steam, the second am