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Vermicular Musui-Kamado

Vermicular Musui-Kamado Dutch Ovens Vermicular Matte Black

Vermicular Musui-Kamado Dutch Ovens Vermicular

Vermicular Musui-Kamado Dutch Ovens Vermicular Sea Salt

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Vermicular

Vermicular Musui-Kamado

$670.00

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The Musui-Kamado induction cooker is downright revolutionary—unlike anything we’ve seen before. It consists of a Musui cast-iron Dutch oven-style pot that is inserted into the Kamado, which is a precise induction heater that cooks from the bottom and sides. Even without the Kamado, the Musui is exceptional. Its name means “waterless” because the lid fits so tightly that little to no liquid is required, so food cooks in its own juices and concentrates flavor for restaurant-quality meals with very little effort. And it’s about half the weight of other enameled cast-iron Dutch ovens.

But when you insert it into the Kamado, that’s what’s really impressive. It was designed to mimic the enveloping heat of a traditional Japanese wood-burning stove, heating on all sides up to 445℉. The Musui-Kamado’s precise temperature controls means you can roast meat or make yogurt, sous vide or ferment. But it’s at its best for methods we use at Milk Street all the time, including braising with little to no added water, searing then steaming vegetables, and low-temperature roasting.

Ridges on the base of the Musui create space between the heat source and ingredients to help prevent the bottom from burning, and the tight-fitting lid was designed to be lighter at the front so it gently floats to vent pressure instead of boiling over. Both the lid and pot are equipped with ergonomic handles for a secure, comfortable grip when transferring the pot from stove to oven or from kitchen to table.

A user-friendly LED touch panel helps you click the right temperature for whatever you’re making, including in 1-degree increments between 90℉ and 200℉ for proofing, fermenting or making yogurt. Available in charcoal, sea salt and matte black.

Net Weight: 15.2
Dimensions: 9.1" Diameter, 3.9 quart capacity
Materials: Enameled cast iron, induction burner made of various materials including metals and plastics

The Musui-Kamado can cook just about anything, use simply to steam-roast vegetables, sear and then braise meat, or cook the perfect pot of rice (thanks to a built-in function). Try with our Braised Ginger Chicken or Curried Chickpeas with Cilantro and Scallions. Or, just choose the proper temperature to sous vide, poach, confit, proof or ferment. Visit Vermicular for more recipes.

Compatible with all stovetops and safe for oven use up to 570℉.

Hand-wash recommended. Avoid metal cooking tools while cooking and abrasive products while cleaning. Rims are not enamel-coated and can potentially rust, so be sure to dry thoroughly after washing.

Vermicular Musui-Kamado

$670.00

Hotter and faster, that’s the trick.

The thin, lightweight design of the Vermicular Musui starts with a proprietary alloy of graphite iron and other metals heated to 2700℉—hotter than most brands—and then poured into sand molds in a few seconds—a fraction of the time of other brands—to ensure durability for such an even product. Next, a tight-fitting seal between the pot and lid is created thanks to hand-machining the edges to less than 0.01 millimeter of variance. Finally, the Musui is coated in enamel three times before it is ready for use.