Vermicular Musui-Kamado

The Musui-Kamado features a precision-machined lid that creates an airtight seal with the cast iron pot. This seal traps steam inside, allowing ingredients to cook in their own natural juices rather than added water, which concentrates flavors and preserves nutrients.

While it excels at cooking perfect rice, it is a versatile multi-cooker. You can use it for slow-cooking stews, braising meats, roasting vegetables, or even baking bread, thanks to the precise temperature control of the induction base.

The pot is enameled cast iron, which means it does not require the seasoning or special oil treatments associated with raw cast iron. You can clean it with standard dish soap and a sponge, though it is recommended to avoid harsh scouring pads to protect the enamel finish.

Yes, the pot itself is designed to be used independently on a gas or electric stovetop, or in the oven. However, the induction heating base is a separate unit and should only be used with the included pot.

Unlike standard slow cookers that often heat from the sides, the Musui-Kamado’s induction base heats the entire cast iron pot evenly from the bottom. This provides much more precise temperature control, allowing for everything from gentle simmering to high-heat searing.