Heating cooker

A quality of cooked food is enhanced while steam and condensed water generated during heat cooking dropping and adhering to, e.g., the food and a pot is suppressed. A heating cooker includes, e.g., a braising 1, a heating coil 2, a coil base 3, an inner pot 5, an outer lid 9, an inner lid 11 and a steam cartridge 13. The inner lid 11 comprise a porous member configured to adsorb steam generated in the inner pot 5 during heat cooking. The porous member has a porous organic material 18. Consequently, the texture, aroma, etc., of food can be enhanced by aroma components generated from the porous organic material 18 while steam and condensed water generated during heat cooking dropping and adhering to, e.g., the food and the pot is suppressed by the inner lid 11.