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If you end up buying one of these, I recommend against the more expensive version with a stainless-steel exterior - it has a low-quality heating element that re

If you end up buying one of these, I recommend against the more expensive version with a stainless-steel exterior - it has a low-quality heating element that repeatedly burnt out from regular usage. The 20-year-old green cooker still works flawlessly, though. I agree with the other posters that this isn't really a great rice cooker, exactly - a fancy Zojirushi makes significantly better rice, every time, and sings while doing it. However, this thing excels at steaming, or reheating, or making soup, and so it remains a fixture on our countertop.

mhb 3y ago
Could you explain why this is better for reheating or making soup than a pot on a stove? Countertop space in most places is usually in pretty short supply. And for $220?
- samcheng 3y ago
  Probably the biggest value for soup is that it never scorches due to the steam-as-heat-transfer mechanism. I don't have a steam function in my combi oven, but I imagine that would have similar value for gently reheating stuff. Those cost more than $220 - a nice Miele steam oven runs over $4k. Hope this helps explain why these things have a bit of a cult following.
- melagonster 3y ago
  this is default tool for cooking rice in Taiwan. It is important traditional way that cooking by vapor in here. there are many food should made by this tool, e.g., steamed egg or steamed stuffed bun. You can get perfect Asian rice by one click. actually, I never see anyone try to cook rice without this, especially their Tatung does not work...(sure, people can buy more modern replacement, but the usage is more restricted). before microwave, it is the only way to heat food. finally, look picture, you can't see too many buttons, everything controlled by amount of water. simple structure, so more robust than other machines in kitchen.
jim-jim-jim 3y ago
I went with Tatung over Zojirushi because I couldn't find anything that wasn't coated in nonstick chemicals. All the Japanese ones are. Even the really fancy ceramic Tigers have a layer of other crap on top.
- samcheng 3y ago
  You could try Vermicular. I don't think the rice is quite as good as Zojirushi, but it's an oven-safe ceramic coating and it even has a "scorched rice" setting.

mhb 3y ago

Could you explain why this is better for reheating or making soup than a pot on a stove? Countertop space in most places is usually in pretty short supply. And for $220?

samcheng 3y ago
Probably the biggest value for soup is that it never scorches due to the steam-as-heat-transfer mechanism. I don't have a steam function in my combi oven, but I imagine that would have similar value for gently reheating stuff. Those cost more than $220 - a nice Miele steam oven runs over $4k. Hope this helps explain why these things have a bit of a cult following.
melagonster 3y ago
this is default tool for cooking rice in Taiwan. It is important traditional way that cooking by vapor in here. there are many food should made by this tool, e.g., steamed egg or steamed stuffed bun. You can get perfect Asian rice by one click. actually, I never see anyone try to cook rice without this, especially their Tatung does not work...(sure, people can buy more modern replacement, but the usage is more restricted). before microwave, it is the only way to heat food. finally, look picture, you can't see too many buttons, everything controlled by amount of water. simple structure, so more robust than other machines in kitchen.

jim-jim-jim 3y ago

I went with Tatung over Zojirushi because I couldn't find anything that wasn't coated in nonstick chemicals. All the Japanese ones are. Even the really fancy ceramic Tigers have a layer of other crap on top.

samcheng 3y ago
You could try Vermicular. I don't think the rice is quite as good as Zojirushi, but it's an oven-safe ceramic coating and it even has a "scorched rice" setting.