Our soft coolers can hold ice up to 2 - 3 days. Of course that doesn’t mean you can leave your cooler out in the Mojave Desert in 120 degree temperatures and open it every 30 minutes, silly.

We use over one inche of closed-cell PE/EVA foam in the walls and lid with an R-Value of 6 per inch of thickness, which is among the best insulation properties in the industry. We use closed-cell foams to stop air and moisture - and because of the foam’s density and glue-like tenacity, it also adds structural strength to the walls.

To get the most out of your soft cooler, follow these key steps to ensure your food and drinks stay cold for as long as possible:

• Use Plenty of Ice: Aim for a two-to-one ice-to-content ratio. Use a mix of ice types, such as ice blocks, cubed ice, and reusable ice packs to maximize cooling efficiency.

• Pre-chill Your Items: Refrigerate or freeze all food and drinks before packing. This helps them stay colder longer and reduces the cooler’s cooling workload once packed.

• Eliminate Empty Space: Fill any gaps in your cooler with ice to prevent warm air from circulating. Keeping the cooler packed tightly helps maintain a low temperature.

• Pack in Layers: Layer your cooler by starting with ice at the bottom, followed by meats, dairy, and then produce on top. Use ice between layers to keep everything fresh and organized.

• Keep the Lid Closed: Avoid opening the cooler frequently. Each time the lid is opened, warm air gets in and melts the ice faster. Only open it when necessary to help maintain the internal temperature.

Yep - a garden hose, a few drops of Dawn and a rag is all you need.

The outer and inner shell of our soft coolers are made from TPU (thermoplastic polyurethane). TPU is a tougher, more puncture/abrasion resistant material than traditional nylon or PVC most soft coolers use. It's the same category of material used in heavy-duty dry bags and marine gear — built to handle salt water, gravel boat ramps, and getting tossed in the back of a truck.