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What can't it do?
Buckle up—we have lots to tell you about this workhorse from Vermicular. Made in Japan, it’s a three-dimensional induction cooker called a musui-kamado, fitted with an enameled cast-iron pot that sits right inside. Its many, many talents could fill a whole book, but we did our best to be brief. So before you get that chicken roasting, give 'em a gander:
- Extra precise: The induction base gives you top-notch temperature control along with A+ heat distribution, so no second guessing or double checking here.
- Locks in the flavor: The cast-iron pot and lid are tailor-made for each other, creating an ultra-tight seal that keeps flavors and moisture in.
- Sears, sautés & so much more: It’ll give you a picture-perfect brown for all your sears and sautés. And that’s not all—it can slow-cook, braise, stew, steam, and roast with the best of ‘em. (Did we mention it’s a fluffy rice pro? You bet it is.)
- Proofs & bakes bread: Let it proof your dough to perfection, then move the pot to the oven when it’s time to get baking.
- A musui master: Another trick up its sleeve? Musui, a “waterless” cooking technique that lets ingredients—rather than extra water or spices—do all the work. (You can thank the seal-tight pot and lid for that.)
- Oh, the options: Snag the induction base and cast-iron pot together, or snap up the pot all on its own. To up your game even more: Add the magnetic trivet that attaches itself to the bottom of the pot, no hands required.
- Made in: Nagoya, Japan
- Product Warranty: 3-year limited manufacturer's warranty.
- Shipping & Returns: Free Standard Shipping on Orders $199+ and Easy-Breezy Returns
Buckle up—we have lots to tell you about this workhorse from Vermicular. Made in Japan, it’s a three-dimensional induction cooker called a musui-kamado, fitted with an enameled cast-iron pot that sits right inside. Its many, many talents could fill a whole book, but we did our best to be brief. So before you get that chicken roasting, give 'em a gander:
- Extra precise: The induction base gives you top-notch temperature control along with A+ heat distribution, so no second guessing or double checking here.
- Locks in the flavor: The cast-iron pot and lid are tailor-made for each other, creating an ultra-tight seal that keeps flavors and moisture in.
- Sears, sautés & so much more: It’ll give you a picture-perfect brown for all your sears and sautés. And that’s not all—it can slow-cook, braise, stew, steam, and roast with the best of ‘em. (Did we mention it’s a fluffy rice pro? You bet it is.)
- Proofs & bakes bread: Let it proof your dough to perfection, then move the pot to the oven when it’s time to get baking.
- A musui master: Another trick up its sleeve? Musui, a “waterless” cooking technique that lets ingredients—rather than extra water or spices—do all the work. (You can thank the seal-tight pot and lid for that.)
- Oh, the options: Snag the induction base and cast-iron pot together, or snap up the pot all on its own. To up your game even more: Add the magnetic trivet that attaches itself to the bottom of the pot, no hands required.
What can't it do?
Buckle up—we have lots to tell you about this workhorse from Vermicular. Made in Japan, it’s a three-dimensional induction cooker called a musui-kamado, fitted with an enameled cast-iron pot that sits right inside. Its many, many talents could fill a whole book, but we did our best to be brief. So before you get that chicken roasting, give 'em a gander:
- Extra precise: The induction base gives you top-notch temperature control along with A+ heat distribution, so no second guessing or double checking here.
- Locks in the flavor: The cast-iron pot and lid are tailor-made for each other, creating an ultra-tight seal that keeps flavors and moisture in.
- Sears, sautés & so much more: It’ll give you a picture-perfect brown for all your sears and sautés. And that’s not all—it can slow-cook, braise, stew, steam, and roast with the best of ‘em. (Did we mention it’s a fluffy rice pro? You bet it is.)
- Proofs & bakes bread: Let it proof your dough to perfection, then move the pot to the oven when it’s time to get baking.
- A musui master: Another trick up its sleeve? Musui, a “waterless” cooking technique that lets ingredients—rather than extra water or spices—do all the work. (You can thank the seal-tight pot and lid for that.)
- Oh, the options: Snag the induction base and cast-iron pot together, or snap up the pot all on its own. To up your game even more: Add the magnetic trivet that attaches itself to the bottom of the pot, no hands required.
- Made in: Nagoya, Japan
- Product Warranty: 3-year limited manufacturer's warranty.
- Shipping & Returns: Free Standard Shipping on Orders $199+ and Easy-Breezy Returns
Buckle up—we have lots to tell you about this workhorse from Vermicular. Made in Japan, it’s a three-dimensional induction cooker called a musui-kamado, fitted with an enameled cast-iron pot that sits right inside. Its many, many talents could fill a whole book, but we did our best to be brief. So before you get that chicken roasting, give 'em a gander:
- Extra precise: The induction base gives you top-notch temperature control along with A+ heat distribution, so no second guessing or double checking here.
- Locks in the flavor: The cast-iron pot and lid are tailor-made for each other, creating an ultra-tight seal that keeps flavors and moisture in.
- Sears, sautés & so much more: It’ll give you a picture-perfect brown for all your sears and sautés. And that’s not all—it can slow-cook, braise, stew, steam, and roast with the best of ‘em. (Did we mention it’s a fluffy rice pro? You bet it is.)
- Proofs & bakes bread: Let it proof your dough to perfection, then move the pot to the oven when it’s time to get baking.
- A musui master: Another trick up its sleeve? Musui, a “waterless” cooking technique that lets ingredients—rather than extra water or spices—do all the work. (You can thank the seal-tight pot and lid for that.)
- Oh, the options: Snag the induction base and cast-iron pot together, or snap up the pot all on its own. To up your game even more: Add the magnetic trivet that attaches itself to the bottom of the pot, no hands required.