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.