Vermicular Musui-Kamado Cast Iron Induction Cooker, 4-Qt.
- $900
Bold new methods and flavours open up for home-cooked meals when high-tech precision meets the traditional cast-iron pot. Crafted in Japan, the Musui-Kamado multicooker is amazingly versatile. Make perfect rice, quick-sauté, slow-cook braises and stews or explore hybrid techniques like steam-roasting and steam-baking that produce stunning textures. Master sous vide without vacuum pouches and try "waterless" cooking that concentrates the flavours of natural food juices. The included 70-recipe cookbook will get you started in no time.
- Combines a 4-qt. enameled cast-iron pot (Musui) with a precision electric induction base (Kamado).
- Three-dimensional heating, inspired by traditional Japanese kamado stoves, produces even, consistent heat distribution.
- Four automatic temperature settings (90°F–445°F) allow high-temp searing and sautéing all the way to lower-temp braising, sous vide and more.
- Precise heat control for low-temperature controlled cooking in 1°F increments – ideal for sous vide, preserves, dough proofing and fermenting.
- Auto rice cooking mode makes fluffy rice in a few simple steps.
- Enameled cast-iron pot with signature precision seal locks in moisture and nutrients while condensing natural food flavours.
- Includes lid stand, rice measuring cup, water measuring cup and cookbook.
- Musui cast-iron pot: 4-qt. cap.; 9 1/2" diam., 5" high; 8 lb. 13 oz.
- Induction cooker: 9" diam.; 12 1/4" x 11 3/4" x 8 1/4" high; 15 lb. 3 oz.
- 1050W.
- Model #RP23A-SV-US (Black and Silver), #RP23A-GY-US (Charcoal), #RP23A-WH-US (White).
- This product is intended for use in the United States and Canada and is built to United States electrical standards.
- Made in Japan.
Musui Cast-Iron Pot:
- Triple thermal heating delivers a perfect balance of heat conduction, radiant heating and steam convection.
- Unique triple-layer enamel finish includes glass coating to enhance durability from stains and brown marks.
- Floating lid vents steam and minimizes boil over.
- Textured rings and spikes on lid's underside self-baste foods.
- Double handles allow for comfortable everyday use.
- Musui pots are hand machined by skilled craftspeople.
- Can be used on gas, electric or induction cooktops.
- Oven safe to 570°F.
- Lead and cadmium free.
Musui-Kamado Cooking Techniques:
- Steam-roasting: Steams and roasts in tandem, for softer and tender vegetables with a caramelized exterior.
- Musui "waterless" cooking: Cook healthy and flavourful dishes using the natural juices in the ingredients and the pot's precision seal that locks in moisture.
- Precision cooking: Low-temperature cooking such as sous-vide, fermenting, dough proofing, yogurt, miso.
- Sear and sauté: Perfectly even heat distribution and heat retention make easy work out of a golden brown sear, quick sauté or stir-fry.
- Braise and stew: With excellent heat distribution and heat retention, the Musui-Kamado is ideal for slow braises, stews and one-pot meals.
- Steam-baking: From soft pull-apart bread and pineapple upside-down cake to silky vanilla custards, steam convection creates delicate textures.
- Bake with oven: For crusty breads or golden brown finishes, complete recipes in the oven for a final round of browning.
- Rice cooking: Simple and easy auto rice cooking mode lets you select your rice type (white or brown), preferred rice finish (normal, scorched or porridge) and amount of rice (up to 4 rice cups).
- Medium Heat (445°F): High-temp cooking such as searing and sautéing.
- Low Heat (300°F): Steam-roasting and musui "waterless" cooking. Extra Low Heat (230°F): Slow braises and stews.
- Warm (90-200°F): Controlled low-temp cooking such as sous vide, fermentation and proofing.
- Lid Stand: Enameled cast iron.
- Measuring Cups: Tritan plastic (BPA-free).
- Cookbook: 192 pages, over 70 recipes.
Use
- Cast-iron pot can be used on gas, electric or induction cooktops.
- Oven safe to 570°F.
Care
Musui cast-iron pot:
- Do not use any abrasive cleaners to clean.
- Dry pot immediately after washing.
- Contact area of pot and lid is not enamel-coated and can potentially rust, so make sure the rims are dried thoroughly with dry cloth.
- To remove stubborn burnt food: Fill pot with enough water to cover burnt food, add 2–3 tablespoons of baking soda and boil water over medium heat for about 10 minutes. Once cooled, gently scrub with a soft sponge. Repeat this step several times until clean. Never scrub with force or with abrasive cleaners.
- To remove stains: If enamel gets stained, use only non-abrasive cleaners or cookware-safe bleach with soft brush or sponge.
Kamado base:
- Allow to cool completely before cleaning.
- Wipe clean with damp cloth once powered off and cooled down.
- For tough stains, use a soft cloth with mild dish soap to clean and dry thoroughly with a separate dry cloth.
- Do not wash directly with water, as it is an induction cooker with electrical parts.
- Immersing in water may result in fire or electric shock.
SHIPPING
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Eligible items will show "Unlimited Flat Rate Delivery" on the product page.
The exact shipping charge is based on your location, and delivery times vary based on item availability. For more details, please see our Shipping page.
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