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Insulated sous-vide container I made
(lemmy.nz)
Made from a big water bottle wrapped in several layers of cardboard. The whole thing is covered with brown paper, which makes the surface harder and look nicer.
The lid is made from 4 layers of cardboard and trimmed to tightly fit the container. When used, it's covered in a plastic bag for waterproofing
Shaping cardboard to tight tolerances is pretty easy: when dry it is suprisingly stiff; you can cleanly saw it through with a serrated knife, even at tiny shallow angles. You can also add more layers of paper to make it thicker.
Sous vide bags containing the food I want to cook
Do you plan on running it outdoors in the winter or something?
When cooking for hours it makes big difference if you are using tens of watts of energy or hundreds. And even in summer you would rather not want to heat your room together with the food.
I would be pretty interested to know how much of a difference it ends up making after a long time in total energy usage. Could make a nice thick shell.