ENAMEL CASSEROLE - 2 L - KAKOMI ENAMEL POT - SAND BEIGE - KINTO
The KAKOMI enameled steel cocotte is designed for cooking stews, rice, and soups. Versatile, it also excels at steaming; to do so, use the « KAKOMI STEAM PLATE » (sold separately).
It is perfect in the kitchen, much lighter than a cast-iron pot and more resistant than a ceramic pot. Compatible with induction cooktops or direct flame.
These features make it ideal for outdoor use: lightweight, sturdy, easy to transport, and flame-compatible (gas stove or wood fire). Ideal as a complement to the FORIS by KINTO line, which it matches.
- Material: Enameled steel, stainless steel base, does not rust
- Steam plate sold separately
- Heat source: Induction, direct flame, oven (except for the lid).
- Dimensions: φ270 x H130 x W305 mm
- Capacity: 2 L (approx. 3/4 people)
- Dishwasher safe
- Maintenance: If burnt stains do not come off with standard washing, the trick is to boil water for 3 minutes in your pot with a tablespoon of baking soda, then remove the stains with a sponge.
- CAUTION:
- Do not use in the microwave!
- Do not use the lid in the oven due to the wooden handle
KINTO was founded in 1979 in Hikone, Shiga Prefecture, Japan, in a rural landscape with no nearby train station or main road.
It is here that designers create simple, beautiful, and functional objects: a Japanese philosophy designed for everyday life.
Since 2023, the KINTO FARM has been launched, a farm created from scratch on raw land, an exploration of a lifestyle linked to nature, the seasons, and the community.
KINTO encourages a sustainable lifestyle, creating designs that adapt to all ways of life, sedentary or nomadic, indoor or outdoor—designs that accompany you everywhere, at any time of the day.
Donabe Gohan Recipe: The Ritual of Perfect Rice (ultra simple! use your Kinto Kakomi, Snow Peak Donabe, or any other pot, even a saucepan with a lid)
Ingredients (serves 2 to 3):
- Rice: 2 cups of Japanese short-grain rice (approx. 300g).
- Water: 2.2 cups of water (Follow the ratio: 1 volume of rice to 1.1 volumes of water).
1. Rinsing (5 minutes):
Start by rinsing your rice in cold water 4 to 5 times until the water is almost clear. Drain quickly. This first step is essential to remove excess starch and ensure your rice will be light.
2. Soaking (minimum 30 minutes)
Place the rice in your pot and add the water. Let it soak for at least 30 minutes. Soaking ensures even hydration of the rice before heating.
3. High-Heat Cooking (10 to 15 minutes)
Place the lid on and heat over medium-high. The goal is to reach a boil quickly. This is when the Donabe builds pressure to begin steaming.
4. Resting on the Heat (5 to 7 minutes)
As soon as it reaches a boil, reduce the heat to the minimum. Let it simmer gently until all the water is absorbed.
5. Final Resting "Mura" (20 minutes mandatory)
Turn off the heat and leave the pot closed on the stove. This is the key step and the magic of the KAKOMI! The residual heat trapped by the thick ceramic swells the rice to perfection, ensuring a light and tender final texture. NEVER lift the lid during these 20 minutes.
6. Serving
Open the lid and gently fluff the rice. Your Donabe Gohan rice is ready to serve, with an unparalleled texture and aroma 😋