Home / Vermicular Musui-Kamado Cast Iron Induction Cooker, 4-qt

Vermicular Musui-Kamado Cast Iron Induction Cooker, 4-qt

Name: Vermicular Musui-Kamado Cast Iron Induction Cooker, 4-qt
Price: 670 USD
Availability: InStock

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Summary
Bold new methods and flavors 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 flavors 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 flavors.
- Includes lid stand, rice measuring cup, water measuring cup and cookbook.
Dimensions & More Info
- 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 flavorful 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 & Care
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.
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