Sean Brock, chef
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.
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.
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.
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.