This appliance promises that you can prepare and enjoy steamed foods. Steaming is one of the healthiest cooking techniques, but requires a proper steamer and careful attention to preparation. Done in the wrong cookware or with improper technique, everything becomes so bad - mushy, tasteless. In the photo you can see my professional Japanese stainless steel steamer.
What a fun, easy to use and convenient piece of cookware the new Zojirushi’s Gourmet d’Expert Electric Skillet is. I have steamed mussles (after mussles are done, I removed them and heated tomato sauce in the same skillet), fish and vegetables, and grilled wagyu beef steak (raised in America), pork chops and chicken with the very handy, easy to use and flexible applicance. Flexibility does not usually come with Japanese way of thinking and products, so this is a big thing. Judith Jones, my editor of The Sushi Experience, enjoyed cooking sukiyaki (thinly sliced beef and vegetables cooked together with a little sugar, sake, shoyu and water) in this skillet with me the other day, and she was in the heaven.
