An 8-in-1, multi-functional waterless pot
This waterless pot, crafted by Hiroshima Aluminum Industry Co., Ltd., was originally developed in 1953 for cooking rice. It has been reissued to be compatible with modern lifestyles, including IH cooking.
It comes in three sizes: 18cm, 20cm, and 24cm internal diameter.
I use the 20cm size, which can cook up to 4 cups of rice, and it's perfectly adequate for two people.
It was born from the desire to "cook delicious rice like a traditional rice cooker even on gas or IH" and the wish for people to "enjoy dishes that bring out the best flavors of ingredients through waterless cooking, and live healthily."
The precise craftsmanship of the artisans at Hiroshima Aluminum Industry, who possess the reliable technical skills to produce parts for famous automobile manufacturers in Japan and around the world, is truly felt when closing the lid.
Moreover, this single pot is a marvel that performs 8 roles: "cooking (rice), steaming, simmering, boiling, baking, stir-frying, deep-frying, and oven-cooking."
Its lightweight, durable, and simple design is also appealing, and getting a new tool always boosts my spirits.
Furthermore, the waterless pot is made of aluminum, which conducts heat quickly, and its thick cast iron construction excels in heat retention, allowing for cooking with residual heat.
Effectively utilizing residual heat can save gas and electricity, so it's sure to be very useful in the future.
KING Waterless Pot 18 / KING Waterless Pot 20 / KING Waterless Pot 24
Before First Use
First, wash thoroughly with a sponge and neutral detergent, paying particular attention to the inner surface, scrubbing along the grooves with a firm sponge.
Then, to prevent discoloration, add rice water to both the pot and lid and boil for about 10 minutes.
Simmering Nikujaga (Meat and Potato Stew) as if Steaming to Concentrate Flavor
First, preheat the pot over medium-low heat for about 2 minutes to prevent food from sticking.
Sprinkle water from your hand into the pot; the ideal temperature for adding ingredients is when the water forms beads and rolls around.
For the Nikujaga recipe, I referenced one from HAL Musui's website, which updates new recipes monthly.
I was surprised by how easy it was—just add ingredients and leave it—and, most importantly, how quickly it cooked to a moist texture with flavors thoroughly absorbed.
The steam circulating within the pot thoroughly cooks the ingredients, preserving water-soluble umami and allowing the flavors to be fully enjoyed, which is a unique charm of waterless cooking.
Tako Meshi (Octopus Rice) Cooked in a Waterless Pot, Rooted in Traditional Kamado Rice Cookers
Mixed rice dishes are also easy to make in a waterless pot.
Simply place it over medium-high heat, and once the lid rattles, it's a sign of boiling, then quickly reduce to low heat. It's an easy method to try.
The precisely fitting structure of the pot and lid naturally creates pressure even on low heat, ensuring even cooking and retaining heat at a high temperature.
As expected from a pot developed for cooking rice, regular rice becomes even fluffier and chewier.
When you open the lid, the rice grains stand up perfectly, whetting your appetite.
The Lid of the Waterless Pot Can Also Be Used as a Frying Pan
You can also use the lid of the waterless pot as a frying pan.
This time, I even tried using the pot itself as a lid, and the vegetables were perfectly steamed without burning, resulting in a perfectly cooked, soft, and juicy finish.
This single pot completes various cooking tasks with its minimalist design, and the easy post-use cleanup was a great help.
Simplicity is the Ultimate Luxury
It allows for speedy cooking on busy days, making it usable even on hectic mornings.
I used to think that the more effort put into cooking, the better it tasted, but simply changing the tools used can dramatically improve the outcome of a dish.
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Manufacturer: HAL Musui / Hiroshima City, Hiroshima Prefecture
Material
Material: Aluminum alloy
Interior: Hairline finish
Exterior: Mirror finish
Bottom exterior of main body: Special magnetic film processing + heat-resistant coating
Size
Main body: Approx. W314 (including handle) x D258 x H94mm
Lid: Approx. W314 (including handle) x D258 x H42mm
Inner diameter: Approx. 240mm
Full capacity: Main body 4.0L, Lid 1.9L
Rice: Up to 6.5 cups
Microwave: ×
Oven: △ (up to 280 degrees)
Dishwasher: ×
IH: 〇 (Lid is ×)
Direct flame: 〇
*Lid is for direct flame only
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【Before first use】
Wash the pot body and lid thoroughly, then add water with rice rinse water or vegetable scraps and boil for about 10 minutes.
This forms an oxidized film and prevents the characteristic black discoloration of aluminum pots.
【After-use care】
・Once the pot has cooled enough to touch, wash it with a sponge and neutral detergent, then rinse thoroughly.
・Do not immerse the pot in cold water immediately after cooking or leave it soaking. Rapid cooling can cause damage or deformation to the pot.
・After washing, wipe off moisture thoroughly and store in a dry place after complete drying. Inadequate drying or prolonged wetness can cause discoloration.
・If food is burnt, gently warm the pot to loosen the burnt residue, then scrub it off with a metal scrubber and cleanser. Afterward, wash with a sponge and neutral detergent. Avoid using baking soda.
・Do not place the thermal spray surface (the black part of the pot bottom) on heat when wet, and avoid using it with spills or other dirt attached.
・Please read the instruction manual carefully for other precautions and use safely.
