Musui cast-iron pot: 4-qt. cap.; 9 1/2" diam., 5" high; 8 lb. 13 oz.
Induction cooker: 9" diam.; 12 1/4" x 11 3/4" x 8 1/4" high; 15 lb. 3 oz.
1050W.
Model #RP23A-SV-US (Black and Silver), #RP23A-GY-US (Charcoal), #RP23A-WH-US (White).
This product is intended for use in the United States and Canada, and is built to United States electrical standards.
Made in Japan.

Triple thermal heating delivers a perfect balance of heat conduction, radiant heating and steam convection.
Unique triple-layer enamel finish includes glass coating to enhance durability from stains and brown marks.
Floating lid vents steam and minimizes boil over.
Textured rings and spikes on lid's underside self-baste foods.
Double handles allow for comfortable everyday use.
Musui pots are hand machined by skilled craftspeople.
Can be used on gas, electric or induction cooktops.
Oven safe to 570°F.
Lead and cadmium free.

Steam-roasting: Steams and roasts in tandem, for softer and tender vegetables with a caramelized exterior.
Musui "waterless" cooking: Cook healthy and flavorful dishes using the natural juices in the ingredients and the pot's precision seal that locks in moisture.
Precision cooking: Low-temperature cooking such as sous-vide, fermenting, dough proofing, yogurt, miso.
Sear and sauté: Perfectly even heat distribution and heat retention make easy work out of a golden brown sear, quick sauté or stir-fry.
Braise and stew: With excellent heat distribution and heat retention, the Musui-Kamado is ideal for slow braises, stews and one-pot meals.
Steam-baking: From soft pull-apart bread and pineapple upside-down cake to silky vanilla custards, steam convection creates delicate textures.
Bake with oven: For crusty breads or golden brown finishes, complete recipes in the oven for a final round of browning.
Rice cooking: Simple and easy auto rice cooking mode lets you select your rice type (white or brown), preferred rice finish (normal, scorched or porridge) and amount of rice (up to 4 rice cups).
Medium Heat (445°F): High-temp cooking such as searing and sautéing.
Low Heat (300°F): Steam-roasting and musui "waterless" cooking.
Extra Low Heat (230°F): Slow braises and stews.
Warm (90-200°F): Controlled low-temp cooking such as sous vide, fermentation and proofing.
Lid Stand: Enameled cast iron.
Measuring Cups: Tritan plastic (BPA-free).
Cookbook: 192 pages, over 70 recipes.

OPEN BOX: Vermicular Musui, Kamado Sea Salt