The Oven Pot 2.0

Steam-roasting is a cooking method that harmonizes steaming and roasting into one single step. The Oven Pot 2.0’s precision seal and thermal efficiency work together to create steam convection from the inherent moisture within ingredients. This results in perfectly caramelized vegetables that remain tender inside, showcasing their truest flavors.

Guide for Steam-Roasting

1. Preheat the pot over medium heat for 2 minutes, then add cooking oil.
2. Once smoke appears, sear one side of the vegetables for about 1 minute.
3. Cover the pot and steam-roast over low heat for 2–7 minutes.
   
4. Flip the vegetables, cover, and continue steam-roasting over very low heat for another 2–7 minutes.

The key is to sear the vegetables first to remove excess moisture and intensify their flavors. Following with steam-roasting gradually enhances the ingredients' natural sweetness.

INGREDIENTS

2 heads broccoli, separated into florets
Kosher salt
1 tablespoon olive oil

GOURMET TOUCH (OPTIONAL)

Anchovy Walnut Sauce
4–5 anchovy fillets, finely chopped
½ clove garlic, minced
2 tablespoons extra virgin olive oil
¼ cup walnuts, coarsely crushed, toasted

Garnish
Italian parsley, coarsely chopped

DIRECTIONS

1. Preheat the pot over medium heat for about 2 minutes. Add olive oil and spread it evenly. Once the oil starts to smoke, place broccoli in the pot and sear for about 1 minute.
2. Cover and steam-roast over low heat for about 3 minutes.
3. Once browned, flip the broccoli and sprinkle with salt. Cover and steam-roast over very low heat for another 3 minutes.
4. Push the broccoli to the side of the pot and add in the ingredients for Anchovy Walnut Sauce, except the walnuts. Heat over medium heat for about 15 seconds, stirring with a spatula, then turn off the heat.
5. Add the walnuts, mix everything well, and transfer to a plate. Top with chopped parsley and serve.

In Japanese, "musui" means "waterless," and this method highlights the precision seal of the Oven Pot 2.0. The contact area of the pot and lid are meticulously hand-machined to fit within 0.01 mm of variance, locking in natural moisture from ingredients and preserving nutrients. By gently heating ingredients over low heat, the Oven Pot 2.0 creates a rich, flavorful broth using only the moisture from the vegetables, allowing the true flavors of your ingredients to shine.

Guide for Musui Cooking

1. Chop vegetables evenly and finely to maximize the amount of broth.
2. Add high-water-content ingredients, like onions and tomatoes, to the pot first.
3. Always cover with the tight-fitting lid.
4. Simmer gently over low heat, then reduce to very low heat for the remainder of the cooking process.

INGREDIENTS

Vegetables
1 clove garlic, minced
2 tablespoons olive oil
3 tomatoes, cut into ¼" pieces
1 large onion, cut into ¼" pieces
½ stalk celery, cut into ¼" pieces
6 mushrooms, stemmed, cut into ¼" pieces
½ medium zucchini, cut into ¼" pieces
½ large carrot, peeled, cut into ¼" pieces
⅓ cup green beans, cut into 4 pieces
1 kale leaf, stem removed, cut into 4 pieces

1 teaspoon kosher salt
Freshly ground black pepper
4 sprigs thyme
1 bay leaf

¼ cup penne pasta, al dente
⅓ cup kidney beans, drained

Basil Pesto
1 cup fresh basil leaves
1 tablespoon pine nuts, toasted
1 clove garlic
1 pinch kosher salt
¼ cup extra virgin olive oil

DIRECTIONS

1. Add Vegetables to the pot in the order listed and sprinkle with salt and pepper. Place thyme and bay leaf on top, cover, and simmer over low heat for 25 minutes. Reduce to very low heat and continue simmering for another 15 minutes.
2. For Basil Pesto, add all ingredients except the basil to a food processor. Blend until smooth, then add the basil and continue blending until it reaches a fine paste consistency.
3. Uncover, add penne and kidney beans, gently stir, and transfer to a bowl. Complete the dish by drizzling Basil Pesto on top before serving.

When searing and stir-frying, removing excess moisture is key to achieving perfectly crisp, flavorful results. The Oven Pot 2.0’s hydrophilic enamel coating helps speed up evaporation by causing water to spread thinly across the surface. This instant evaporation technology ensures rapid heat distribution within the pot and effectively eliminates excess moisture from ingredients. In fact, the Oven Pot 2.0 eliminates surface moisture 30 times faster than traditional cast iron and 100 times faster than non-stick aluminum pots. Its lightweight design also enhances heat conduction, allowing it to respond more quickly to temperature changes. This combination of efficient heat conduction and instant evaporation results in superior browning and caramelization, intensifying and deepening flavors like never before—making the Oven Pot 2.0 ideal for fast cooking techniques like searing and stir-frying.

INGREDIENTS

2 cups (450 g) cooked white rice
3 eggs, beaten
¼ lb pork belly, cut into ¼” pieces
1 teaspoon kosher salt
⅔ cup napa cabbage kimchi, coarsely chopped
2 tablespoons gochujang sauce (Korean red chili paste)
2 tablespoons sesame oil, divided
3 scallions, finely chopped
1 teaspoon soy sauce

DIRECTIONS

1. Season pork belly with salt. Preheat the pot over medium heat for about 2 minutes. Add 1 tablespoon of sesame oil and spread it evenly. Once the oil starts to smoke, add the pork and sear. Once browned, add kimchi and gochujang. Stir-fry for 5 minutes or until well combined and thoroughly cooked. Turn off the heat and remove the ingredients from the pot; set aside.
2. Quickly wipe the pot, turn the heat back on to medium, and add 1 tablespoon of sesame oil. Once heated, pour in eggs, stirring continuously with a spatula. When the eggs are half-cooked, add the rice.
3. Stir-fry the rice for about 3 minutes, breaking it up until light and fluffy. Once the rice starts to separate, add the pork and kimchi mixture back into the pot and mix well. Add scallions and soy sauce. Turn off the heat, mix thoroughly, and serve.

The Oven Pot 2.0's precision seal locks in moisture and harnesses "wet heat," creating a steam -rich baking environment similar to a steam oven. This technique allows you to bake exceptionally moist cakes and achieve a silky-smooth texture in custards, delivering consistently superior baking results.

INGREDIENTS

5 eggs, beaten
⅔ cup (120 g) granulated sugar
1 ⅔ cups (400 ml) whole milk, warmed
¾ cup (200 ml) heavy cream

3 tablespoons (15 g) matcha powder
3 tablespoons whole milk

Whipped Topping
½ cup (100 ml) heavy cream
2 tablespoons (10 g) powdered sugar

Equipment
6 heat-resistant containers

DIRECTIONS

1. In a small bowl, dissolve matcha in 3 tablespoons of milk; set aside.
2. In a separate bowl, combine eggs and granulated sugar, mixing well with a whisk. Add milk, dissolved matcha, and heavy cream. Mix thoroughly until smooth, then strain the mixture through a sieve. Pour evenly into 6 heat-resistant containers and cover tightly with plastic wrap.
3. Pour 1 cup of water into the pot, cover, and heat over medium heat for about 3 minutes. Once steam starts vigorously escaping, place a 7 ½” diameter wire rack (or two flat plates) in the pot and place the containers from Step 2 on top. Cover and steam over low heat for 5 minutes. Once steam starts to escape, reduce to very low heat and continue steaming for another 20 minutes. Turn off the heat and let it steam over residual heat for 10 minutes. Remove the containers from the pot, let cool, and refrigerate.
4. Prepare the topping by placing the bottom of a bowl in ice-cold water. Add heavy cream and powdered sugar. Use a hand mixer to whip until soft peaks form.
5. Once the custard is chilled, add Whipped Topping on top and dust with matcha powder before serving.

The Oven Pot 2.0 is more than just a Dutch oven—it is a breakthrough for home cooks and culinary enthusiasts alike. With improved thermal efficiency, it effortlessly supports a wide range of cooking techniques. Whether you're steam-roasting vegetables to perfection, crafting rich, flavorful soups, or making delicate desserts, the Oven Pot 2.0 consistently delivers exceptional results, easily becoming a staple in your kitchen.