The market on these things is as infinite as jelly beans. Each style has a distinct feature that puts them in an entirely different meal prep category from the next. If I have to research all these countertop appliances, I’ll be lead into thinking a $2k, everything-in-one, multi-tiered, programmable dutch oven with an air fry drawer and a Bluetooth notification should exist, but I only just want a quick cooker / steamer with simple, but somewhat custom basic controls. . If it could offer a clear-top lid and simmer options, it could be used to steam, nurse soup, and serve as a base for grains into the mix, which would be incredible, especially with a rack. That’s my vision I imagine exists.

I’m seeing the 5-ply with copper/steel as the recommended quality design. The coveted design in my objectives is a zero-chance of hot spots or burn spots because the steel wool needed to scratch off carbon cakes will destroy the lining and ensure permanent burn zones and potentially metal contamination.

I’m especially interested to know about ideal material designs and surface lining ethics because I won’t do “non-stick” plastics that overheat and crisp off into my meals; nor cheap, low-integrity poly/alloy finishes.

From a wholesome view, I would love to believe a countertop electric device with a ceramic coating like a dutch oven could be realistic because dutch ovens largely prevent hot spots, cook and steam perfectly, and they often wipe clean, but I hear the 5-ply steel design is better than the “red copper” concept of aluminum, copper, and ceramic.

I would love to know what’s working and not working for others, and what’s out there that makes the most sense at a good value.

  • hamid@lemmy.worldM
    51·
    1 year ago

    I disagree about the fact that a pan is as convenient as a rice cooker. There are so many more variables and steps and unless you have induction there are no timers. When my rice cooker was out of commission for a while my entire workflow was seriously impacted and I quickly bought another one lol. It is really helpful for me when I’m juggling a lot of things and can’t really focus on kitchen time.

    • d3Xt3r@lemmy.nz
      41·
      1 year ago

      Sorry, but I disagree with your disagreement. I’ve been cooking rice for over 20 years, I’ve tried rice cookers, instant pots, pressure cookers, every which way you can think of, and I’ve ultimately settled for a plain ol pot.

      There are so many more variables and steps

      Not really, it’s literally just a three step process.

      unless you have induction there are no timers

      May modern electric hobs (non-induction) also have timers. Or you know, you could always set a timer on your phone or a kitchen timer.

      I too juggle a lot of things, and never had any issues with cooking rice - it’s the least of the things on my list I need to worry about.

      • hamid@lemmy.worldM
        51·
        1 year ago

        I have been cooking for 30 years and am over 40 years old lol 🤷‍♀️Rice cooker is a 2 step process, cup rice, cup water and click. Come back any time later and rice is done. You’re not going to be able to convince me there is a faster and more convenient way.

        • d3Xt3r@lemmy.nz
          31·
          1 year ago

          As I said, get an induction cooker with a timer, and it’s the same thing. They’re also pretty cheap and occupy little space, so there’s literally no excuse to not get one.

          Also, I find cleaning a rice cooker vessel more of a hassle, since they’re usually bigger in size than a normal pot. As a single person, I only cook one portion of rice at a time so I find most rice cookers way too big for my needs.

          Also, most rice cookers these days have non-stick coatings, which isn’t good for you or the environment; or they’re made of aluminum, which can leach into your food. A stainless steel pot is safer for you, more eco friendly, easier to clean, more versatile, and can last literally your entire life.