Cast iron induction cooker: A precision-machined cast iron pot (Musui) + Three-dimensional induction stove (Kamado). The precision seal of our Japanese cast iron, perfect heat distribution from three-dimensional induction, and precision temp control unite to help you create an array of masterfully crafted dishes with ease.
Sear, musui “waterless” cook, steam-roast, braise, and precision cook—from sous-vide to perfect rice—all in one clean design.
- Mingwen C.Verified Buyer15 hours agoReviewingMusui-KamadoRated 5 out of 5 starsLove this product!
It doesn't disappoint!
- YURIKO N.Verified Buyer5 days agoReviewingMusui-KamadoRated 4 out of 5 starsMighty cooker
As I’m a Japanese rice lover, I’ve been looking for the best one to make rich sweet moist rice done. And this is it. I love how the musui Kamado brings rice beautifully.
And also it made a perfect roasted beef done. With temperature and time programming.
It works very well in my kitchen.
Only one little disappoint was that the color of charcoal of the musui pot was a lot lighter than it in pictures.
That’s all.
- Shih Y. C.Verified Buyer1 week agoReviewingMusui-Kamado | Premium BlackRated 5 out of 5 starssuper versatile!!!
I purchased this item for a trip to stay in a kitchenette equipped hotel. I was able to cook many dishes during the stay to feed the family. Only one pot and a well planned cooking schedule worked like a charm!
- Graig S.2 weeks agoReviewingMusui-KamadoRated 5 out of 5 starsWonderful to cook with
I love this thing. Best rice I have ever cooked. And I just followed the directions. 1 cup in the settings per 330g of extra ingredients. Made chicken and rice. Turned out fluffy and perfect. Made a mushroom rice. And then made potato soup. You can use the waterless mode to cook the potatoes completely. And then add the broth. Or setting to low with the broth in it.
The precision seal is just a machined flat edge, it’s not a lip, or upraised edge. When the pot comes together the flat edge is closed all around the lid. So far has been really easy to clean. And cook with. I got some black carbon stuck on the bottom when searing some things. And just boiled it with a little baking soda in the water for 10 minutes. Then it just wipes out. I had debated buying this for a long time. And I can already tell this will be worth it just based on the quality of the device. And the results I am getting out of it.
- Anita T.Verified Buyer2 weeks agoReviewingMusui-KamadoRated 5 out of 5 starsAmazing meal helper
I have used the Musui Kamado in steaming vegetables. The nutritional value is top rated. The most amazing sous vide capability. All the meat were so soft and no more bags to wash. It is an incredible engineering feat. Thank you so much! I find my joy of cooking again.