Vermicular Musui

Vermicular’s enameled cast iron Musui takes Dutch oven cooking to the next level. Its name, which is Japanese for “waterless,” refers to the lid’s exceptionally tight fit thanks to hand-machining the edges of the pot and lid to less than 0.01 milimeter of variance. The resulting seal locks in so much moisture that no liquid is required to cook most foods, which concentrates the natural flavors of the ingredients. Three layers of heat-resistant enameled coating made from a proprietary glass composition distribute the heat evenly and self basting rings on the lid redistribute moisture onto the food. Ridges on the base create space between the heat source and ingredients to help prevent the bottom from burning, and the Musui’s lid was designed to be lighter at the front so it gently floats to vent pressure instead of boiling over. Both the lid and pot are equipped with ergonomic handles for a secure, comfortable grip when transferring the pot from stove to oven or from kitchen to table. Use on its own to steam-roast vegetables, cook rice, soups, stews, braises and more. Or, insert with the Vermicular Kamado for precision cooking. Available in black, charcoal or sea salt.

​ [/description-break] Specifications [/title]​Net Weight: 8.8 pounds
Dimensions: Diameter 9.1 inches
Capacity: 3.9 quarts
Materials: Enameled cast iron[/accordion] Care and Use [/title]Compatible with all stovetops and safe for oven use up to 570 degrees Fahrenheit. Hand-wash recommended. Avoid metal cooking tools while cooking and abrasive products while cleaning. Rims are not enamel-coated and can potentially rust, so be sure to dry thoroughly after washing. [/accordions-break]Hotter and faster, that’s the trick.[/banner_heading]The thin, lightweight design of the Vermicular Musui starts with a proprietary alloy of graphite iron and other metals heated to 2700 degrees Fahrenheit—hotter than most brands—and then poured into sand molds in a few seconds—a fraction of the time of other brands—to ensure durability for such an even product. Next, a tight-fitting seal between the pot and lid is created thanks to hand-machining the edges to less than 0.01 millimeter of variance. Finally, the Musui is coated in enamel three times before it is ready for use.[/banner-text-break]Use as you would any dutch oven. Or insert into the Vermicular Kamado for precision cooking.[/how-to-use-break]Compatible with all stovetops and safe for oven use up to 570 degrees Fahrenheit. Hand-wash recommended. Avoid metal cooking tools while cooking and abrasive products while cleaning. Rims are not enamel-coated and can potentially rust, be sure to dry thoroughly after washing.