Vermicular | Sean Brock

Meet Chef Sean Brock

Watch how Sean cooks with soul

“This is honestly one of the most brilliant cooking devices I've ever used...”

Sean Brock, chef

Southern Food and Cast Iron

Southern Food and Cast Iron

The versatility of cast iron is legendary in Southern cooking, I can't imagine Southern food without cast iron.

When I saw a cast iron cookware that reminded me of my childhood but was made with Japanese precision, I knew immediately that I had to get my hands on one.

Crafted with Care and Respect

Crafted with Care and Respect

It's hugely inspiring for me as a chef to see things done the old fashion way – by hand with an intense level of care and respect. It’s just like cooking. When you involve those elements of respect and care, you're going to get a better product.

Cast Iron Meets Induction

Cast Iron Meets Induction

The Musui–Kamado is a Japanese cast iron dutch oven nestled in an induction unit, with only a few simple settings.

One of the things that drew me to Vermicular was the tradition of cast iron combined with the precision of induction. And that is exactly the way I cook.

Flavors Naturally Concentrated

Flavors Naturally Concentrated

This is honestly one of the most brilliant cooking devices I’ve ever used. The distillation process is so intense, producing the most natural intensity of flavor you could imagine… I was just completely blown away.

Ingredients Forward

Ingredients Forward

If a product can intensify the natural flavors of ingredients, if it can make it better than it is naturally, that simply, to me that is an amazing product.

Sean's Recipes

Sumac & Sorghum-glazed Pork Prime Rib with Peanut Gravy

Sumac & Sorghum-glazed Pork Prime Rib with Peanut Gravy

Cook time 75 min
Waterless Summer Succotash

Waterless Summer Succotash

Cook time 37 min
Steam-Roasted Spaghetti Squash with Tomato Compote

Steam-Roasted Spaghetti Squash with Tomato Compote

Cook time 35 min

Watch how Sean Brock cooks with soul.

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