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
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
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
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
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
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
Waterless Summer Succotash
Steam-Roasted Spaghetti Squash with Tomato Compote
Watch how Sean Brock cooks with soul.
