TAISEIGAMA Rice Pot Black
たいせい窯 ごはん鍋 黒
A black rice cooking pot designed to make steaming rice effortless and straightforward.
This rice cooking pot is expertly crafted by skilled artisans in Komono Town, Mie Prefecture. Featuring a rounded design with carefully shaped handles, the pot incorporates several thoughtful details that provide a simple and efficient cooking experience.
Dual-Lid Design: The outer lid features a vent to release steam and prevent overflow, it also serves as an indicator for when to lower the heat. The inner lid, without a vent, traps steam inside to cook the rice thoroughly. The differing roles of the lids combine to create evenly cooked rice.
Measurement Guide: Guides are marked on the inner walls to show the amount of water needed per portion of rice. Rice is measured in quantities of gō (a rice measuring unit) which holds approximately 180 ml of uncooked rice. For 1 gō, fill the water up until the first line.
Heat-Retaining Clay: The clay pot manages to maintain a high temperature due to its rounded form, suited to creating convection currents, and cooks the rice evenly. The form is not just aesthetically pleasing but also highly functional.
Ergonomic Handles: The rounded handles are designed for a secure grip, even when using oven mitts. Additionally, the pot is purposefully lightweight, making it easy to use and store.
The rice cooking pot is available in
sizes small (2 gō) and large (3 gō). It is also available in black.
Pretreatment
To prevent burning, cracking and odour absorption, we recommend a treatment process before first use to help extend the pot’s longevity.
When stewing for the first time, fill 80% of the pot with rice washing water (alternatively a mixture of cornstarch or flour and water) and bring to the boil. After boiling, let the liquid cool in the pot, then wash and dry thoroughly before storing.
Care
-After use, wash with water and a mild dish detergent. Avoid abrasive cleaners. Allow the pot to dry thoroughly before storing.
– For persistent stains, soak the pot briefly in hot water (40-60oC), then gently wipe with a sponge.
– To address any odours, add 4 tablespoons of sodium bicarbonate and a tablespoon of vinegar to 1 litre of water, then bring to boil in the pot.
– Compatible with gas stove, microwave and dishwasher.
-Not suitable for use on induction cooktops.
Caution
– Applying excessive force may cause breakage. Avoid use if there are any chips or cracks.
– As a ceramic product, differences in glaze, size, colour, weight, and iron-back shading may occur naturally.
– Avoid using metal sponges or abrasive cleaners, as these can cause scratches.
– Prolonged soaking after can lead to stains or mould.
– Cooking strongly aromatic foods may transfer the aroma onto the pot.
– Ensure the post is dry before placing it on heat, as placing a wet pot on heat may cause damage.
– After heating the pot can reach high temperatures, always use heat-proof mitts when handling the pot.
– Use a pot stand when placing the heated pot on a table to avoid damage.
– Avoid sudden temperature changes, such as immersing the heated pot in cool water, to prevent cracking.
– After cooking rice, you may notice moisture on the inner lid. This is normal and will not affect the rice; simply discard the moisture.
– Use accordingly to the heat strength of the household gas stove. Adjust the heat according to the strength of your household gas stove for optimal cooking results.
– Do not heat the pot when it is empty, as this can cause damage.
– This pot is not suitable for tempura or deep frying.
– As is characteristic of heat-proof ceramics, there may be fine cracks in the glaze or small pin holes. These do not affect functionality.
– Depending on how and what is being cooked the food can stain or leave burnt marks, this will not affect the function.
– Improper placement within a dishwasher may damage the pot; handle with care.
– Ensure that the pot is stable when placing it on the hob to prevent tipping.
Small size : φ18.5×W23×H18.5cm
Large size : φ21×W27×H21.5cm
Chūbu
The central Chūbu region is predominantly mountainous, home to the rugged Japan Alps with coasts on both the Sea of Japan and the Pacific Ocean. The region's history has been shaped by its strategic position between the great cities of Kyoto and Tokyo with Nagoya at its heart. Niigata lies to the north while Mt Fuji can be found in the south in Shizuoka Prefecture.
