Q&A for How to Use Dry Ice in a Cooler

Gel cook packs are nowhere near cold enough to keep dry ice from evaporating, so I’ll say no, you can’t use them to prevent evaporation.

Liquid nitrogen is your best answer. Keep the dry ice in a sealed container that has the nitrogen cooling it.

Dry ice usually comes in plastic packaging to protect it during shipping and slow down sublimation. Wrapping it in paper after removing the plastic can help manage the sublimation rate.

Dry ice can be dangerous due to its extremely cold temperature. If dry ice remains in the ice cream, it could cause cold burns or sublimate into gas, leading to stomach pressure. However, if the dry ice is only used to cool the ice cream quickly and is removed before consumption, it is safe to eat at a normal temperature.

It's generally advisable to unwrap dry ice before use to control sublimation, enhance effectiveness, and reduce potential safety risks. Ensure safe handling and disposal, and follow any specific instructions provided by the supplier.

Yes, dry ice can help maintain the Pfizer/BioNTech COVID-19 vaccine at its required -70°C (-94°F), but only for a limited period and under strict handling conditions.

Yes, you can use regular ice. It helps to keep drinks at a good temperature.

Dry ice should keep your food frozen for 24 to 48 hours, depending on the cooler’s size, the amount of food, and the quantity of dry ice used.

Dry ice is solid carbon dioxide, so it's important to keep the car windows open to ensure proper ventilation.

No, ice is cheaper and will do the same thing. Also, dry ice, which is colder, may freeze the dressing.

Around 10 pounds of dry ice can last up to 24 hours, so you might need about a pound or less for 6 hours.

It depends on how it's being stored. If not stored properly, it can pose a significant hazard.

It's generally safe to reuse a foam cooler that previously contained dry ice for food storage, as long as the dry ice has completely evaporated and the cooler is thoroughly cleaned.

To pack ice cream bars in a fifty-quart styrofoam ice chest, consider the dimensions of the chest and the size of the ice cream bars to optimize space and ensure proper cooling.

Yes, dry ice can keep regular ice frozen because it is colder than regular ice.

Dry ice is cold enough to keep it frozen. Follow the article's instructions, and when ready to use it, thaw the meat.

Yes, you should be able to, but check the airline's rules and do more detailed research for specific guidelines.

Place the dry ice into the cooler before adding the produce you wish to freeze, ensuring it is already portioned and sectioned. Make sure all items are properly prepared for freezing.

It is better to wrap the dry ice in something so it doesn't touch the food directly.

Dry ice generally lasts from one to five hours depending on its location. In a cooler or fridge, it can last about 20 hours.

Yes, dry ice inside a small cardboard box can still freeze water, Coke, and juice bottles. Dry ice is extremely cold (-109°F or -78°C), and even with the cardboard layer, the cold can pass through and freeze nearby liquids. To prevent freezing, you'll need thicker insulation like Styrofoam or layers of cardboard/newspaper to slow down the cold transfer.

Thick towels are not ideal for insulating dry ice in a cooler. Dry ice is extremely cold and can damage the cooler or cause it to sublimate quickly. Instead, use materials like Styrofoam, cardboard, or newspaper for better insulation and protection.

No, you should not store dry ice in the freezer because it emits carbon dioxide, which can be dangerous to humans.

Yes, you should leave space at the top of the cooler to accommodate gas that may evaporate or expand, preventing pressure buildup.

You can slow down its sublimation but it won't stay ice forever. If you intend to keep it for long time, then you will need a well insulated cold container with a pressure vent, just like the one used by veterinary doctors to transport sperms frozen inside liquid nitrogen.

Clean the berries. Wash them if washable, pat dry then they are ready for blast freezing (blast freezing is recommended to retain structure). I would recommend using liquid nitrogen to blast freeze berries for a better result but you can use dry ice as well. Use a well insulated container, like a portable Styrofoam cooler or any container you would use to store ice, then crush some dry ice. Warning! Handle dry ice or liquid nitrogen with care! Put a layer of crushed dry ice at the bottom of container, then add a thin single layer of berries, then again add crushed dry ice. Keep repeating layer on layer, topping off with dry ice.

You can, but there isn't really any need to, if you're already using dry ice. Dry ice is colder than regular ice.

It is quite pricey at $1 to $3 a pound, meaning that a block can be around $60 to $100, depending on its size. You can bring down the costs if you buy it in bulk. For more help, see How to Buy Dry Ice .