Iwachu 410-720 Japanese Cast Iron Gohan Nabe Rice Cooker Black

Beautiful pot. Easy to use (no seasoning required), and it makes great rice. I have a smooth electric cooktop, and the pot worked perfectly. 1 C rice (washed and soaked for 30 minutes) to 1.2 cups of water, a pinch of salt. Set the covered pot with rice and water on the stove at medium high until it boiled, lowered heat to simmer for 15 minutes, took it off the heat and let it steam for 15 minutes--without opening it. Perfect rice. I live at 6,700 feet, but made no adjustments for altitude. Read more

I use this nabe exclusively for cooking short grained rice since I first bought it over 5 years ago. It’s super easy to use, as long as you don’t do anything dumb, like put it in the dishwasher, or store it with moisture in it, so it gets rusty. The rice cooks evenly and perfectly in about 20 minutes. Rinse & soak your rice for 30 minutes. I drain the rice when it’s soaked, and add an equal amount of water as measured dry rice to the pot. Put on the lid and place the nabe on a high flame/hot burner, until it boils. Turn down the heat to low, and cook 15 minutes, then turn off heat and let it steam for 5 minutes or longer. If you are a fan of crispy edges, add a bit of extra flame/heat for a few minutes once the steaming is complete. Heat until you hear the popping of rice grains crisping up. Fluff the cooked rice and serve with your favorite teriyaki, grilled shrimp, stir fry etc. Read more

This is my go to pot to cook rice. But, the loop handles go through some holes in the pot rim and they rust. The only place on the pot that rusts... I will keep trying to figure out how to solve this flaw. Cheers. JJ Read more

The quality of the cast iron is unmatched. It is easily cleaned after making a cup or two of cooked rice. Forget about the nearly $100 price tag. This will litterally last 1000 years. A combination of the cooker's shape, the design of the top and the proportional weight to the task of cooking different rice varieties, all works together. I have owned several of the electronic well rated rice preparers and this is simple and results in a better grain. 10 stars. It belongs in the Museum of Human Achievement. Read more

Typically Japanese quality Read more

I own a Iwachu kettle and teapot and they are both beautiful and well made products. So when I found that Iwachu made a cast iron rice cooker I knew I had to get one. This rice cooker did not disappoint. With clean lines this well made product simply produced the best rice I’ve ever made the first time I used it. To be fair I did follow the this method of rice cooking (1.2 ratio of water to rice, rinse rice in a bowl 3-4 times until the water runs clear, add the 1.2 ratio of water to the rice and let it sit for 30 min, add to the rice cooker and with the lid on bring to boil, reduce heat to low and cook for 15 min, remove from heat and let it steam for 15 min, remove lid, fluff and serve). I am very pleased with this product. Read more

In a bowl, wash the rice (I used short grain) 4-5 times until water is mostly clear. Fill the bowl with fresh water and soak the rice for 30 minutes. Drain the water and add the rice to the Iwachu pot. I measured 12 oz. rice and 15 oz. water. Cover the pot and put on the stove (I have an electric smooth top stove); set heat to medium-low and time for 25 minutes. First batch was a little crispy on the bottom but some people like that. I adjusted the heat until the rice came out perfectly. When the timer is up, turn off the heat and move it from the hot burner and let it sit about 15 minutes. No peaking! After cleaning, dry thoroughly and wipe the inside lid and pot with veg oil (just a smidge). It is cast iron and will rust if not cared for properly. And do not use it over high heat. Read more

It is a beautiful product, but it did not last more than a week for me. I mostly cooked rice and also heated up soup once or twice. I thought the cast iron would last forever, but there is a coating on the inside and it has come up in the bottom already, so I don't know if it is safe to use anymore, so I'm back to using my Lodge cast iron skillet. Read more