Vermicular | Journal | Musui–Kamado vs. Other Countertop Kitchen…

Musui–Kamado vs. Other Countertop Kitchen Appliances

With the sheer multitude of electric countertop kitchen appliances available today, it’s easy to get lost in the sea of options. We’re here to help you understand how the Musui–Kamado cast iron induction cooker differs from the rest.

Musui–Kamado: A Cast Iron Induction Cooker

First things first, what exactly is a cast iron induction cooker, anyway? A new category of cooking appliance first developed and pioneered by Vermicular, our cast iron induction cooker consists of two crucial components: a precision-machined, enameled cast iron pot (Musui) nestled within a three-dimensional induction stove (Kamado). Innovative heating technology distributes uniform and precise heat around the precision-sealed pot, providing all the benefits of cast iron cooking, with the addition of precision cooking techniques, all at the touch of a button.

A multicooker, as the name itself suggests, is capable of a wide variety of cooking techniques. Its biggest advantage lies in its ability to offer convenience, nearly foolproof ease-of-use, and versatility—all in a single, countertop appliance.

So, is the Musui–Kamado also a multicooker? Yes! You’ll find, however, that most multicookers on the market tend to excel in one or a few cooking techniques, with perhaps lackluster performance in others. What sets the Musui–Kamado apart is our careful consideration to every detail, every step of the way—from its initial design, to the hand-machining of each individual pot, and to its ultimate performance, functionality, and ease-of-use in the hands of the cook, whose expectations of consistently delicious results must not only be met, but exceeded.

Let’s take a deeper look at how the Musui–Kamado differs from other common cooking devices below.

Musui–Kamado vs. Slow Cookers

Slow cookers perform exactly how one might expect. They cook food slow-and-low: simmering ingredients over several hours (typically from four to eight, but sometimes up to twelve!) at low temperatures. Though convenient, in that you can set them to cook in the morning and expect a meal by the time you arrive home, many slow cookers cannot achieve much more beyond the same, stew-like consistency, regardless of ingredients—and with oftentimes mushy or overcooked results.

When cooking in the Musui–Kamado, textures and flavors are noticeably different—and vastly improved—compared to cooking in a slow cooker. The Musui pot features our signature precision seal, which retains virtually all juices and flavors, resulting in superior quality and taste in finished dishes. And compared to slow cookers, simmering time can be reduced by half or more to achieve extra succulent and tender meats. Because the ingredients are not left to cook for hours, texture is left not only intact, but enhanced.

The Musui–Kamado is more versatile than a slow cooker, enabling you to explore numerous culinary techniques. You can certainly use it as a “set-it-and-forget-it” device, much like a slow cooker, but it can also be used for active cooking—searing meats directly in the pot, for example—and building flavors at various heat settings. This makes it perfect for cooking meals, all in the same pot.

The Musui–Kamado goes up to 445ºF, perfect for searing and stir-frying, utilizing the full benefits of cast iron cooking. The Kamado induction stove features a precision temperature control, which heats ingredients to exact temperatures and allows for a variety of low-temperature cooking techniques, like sous-vide, fermentation, and proofing.

Read the Musui–Kamado | Sear & Braise article to learn more.

Musui–Kamado vs. Pressure Cookers

A pressure cooker is an airtight cooking device that seals in moisture. Steam and pressure build inside the pot, allowing for internal temperature to rise rapidly, cooking ingredients in a fraction of the time it might take a slow cooker. Pressure cookers are especially great for those who are short on time, allowing cooks to tenderize tough cuts of meat in only 45 minutes, as opposed to seven hours, for example, or finish dried beans fast, without soaking or extended simmering.

The downside? Pressure cookers only excel at one thing: pressure cooking. And while they are speed machines, their efficiency does come at a cost: compromised depth of flavor. Additionally, the lid of a pressure cooker must remain shut for the entire duration of the programmed cook time, which can sometimes result in the accidental overcooking of food. The Musui–Kamado, on the other hand, is not designed to pressure cook—this means it does not force food to cook faster, better retaining optimal texture and the nuanced flavors of each ingredient. If needed, mid-cooking adjustments—whether an increase/decrease in temperature, addition of an ingredient, or a peek inside—can be made at any moment with the Musui–Kamado.

The Musui–Kamado is also much more flexible and customizable to your cooking preferences than a traditional pressure cooker. The ability to actively cook in the Musui–Kamado allows for flavor-building and layering all within the same pot. You can first actively sear proteins in the Musui pot, for example, then set the Kamado to cook on a timer and simply walk away.

The biggest difference, aside from technicalities, is in the superior experience of cooking within the Musui–Kamado. While a pressure cooker is a great appliance for people seeking hands-off cooking in the shortest amount of time possible, the Musui–Kamado is ideal for home chefs who enjoy the process of cooking and prefer to be a bit more involved.

Watch the Musui–Kamado | Product Intro video to see it in action.

Musui–Kamado vs. Other Cast Iron Pots on Induction Plates

What makes the Musui cast iron pot special, compared to other cast iron pots? The first key difference between traditional Dutch ovens and the Musui lies in its signature precision seal. The contact area between the Musui's lid and pot is meticulously hand-machined to fit with a gap of less than 0.01 mm. This incredibly tight seal helps to retain moisture, lock in nutrients, and most importantly, enhance the inherent flavors of ingredients.

And finally, what are the added benefits of the Kamado induction stove, compared to using a Dutch oven on an induction plate? Unlike two-dimensional cooktops, the Kamado is capable of “three-dimensional” induction heating, having a built-in sidewall heater which surrounds the Musui pot, achieving perfect heat distribution without any hot or cold spots.

The Musui–Kamado's cooking temperature ranges from 90ºF—adjustable in 1ºF increments between 90–200ºF with the precision heat control feature—to 445ºF, which is perfect for searing and stir-frying. It also has a dedicated RICE COOKING mode, which was methodically designed to cook perfect rice at the touch of a button.

Curious about the variety of cooking techniques you can achieve with the Musui–Kamado? Visit the Musui–Kamado | Techniques page to learn more.

Have any questions we weren’t able to address in this article? We’re happy to help—please send us a note at