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

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.