Bringing you one of the top products from the 2016 International Houseware Show! Certificate Valid for one award-winning VitaClay Chef Gourmet Multi-Cooker/ Rice Cooker. Includes shipping in the U.S.A. Brushed Stainless Steel and Black. Our Top Selling Model.VM7900-8. Now updated to a Smart Organic Multicooker! The all-natural clay pot promotes uniform cooking, and the double-lid design not only creates micro-pressure to maximize tender and flavorful food, but also reduces slow cooking energy use and cuts time in half! Organic, all natural, whole food cooking in a mineral-rich pot with the convenience of push-button controls! Faster slow cooking and rice cooking with amazing results! Will process order within 72 hours of purchasing certificate.
Voted “Best Slow Cooker Award!” – GOOD HOUSEKEEPING | Voted “Our favorite multitasker” – SHAPE MAGAZINE | “Top kitchen picks” – WEIGHT WATCHERS Voted “Best Slow Cooker Award!” “Pot of Gold” – Wired magazine
Come join the healthy fun! Finally, an easy way to cook with clay! Ancient meets modern in our electric rice- and slow-cookers made with clay! You won't believe the results: taste, texture and nutrients are preserved in clay with safer and far superior results to metal cookware. https://www.facebook.com/vitaclaychef
What is special about unglazed clay--a few notes
• Unglazed clay is a prized non-toxic cooking material around the world--and has been for centuries. Ancient cultures considered it part of how the food became healing. Unglazed clay has paramagnetic properties. It also alkalizes foods, making them more healthy and digestible--plus more flavorful--adding sweetness and intensifying flavors.
• Grains can be germinated and then low temperature cooked. There is a rise in people understanding that germinating their rice and sprouting quinoa makes it more digestible. It is easier and more nutrition to do this in clay.
• Unglazed clay adds to the flavor of bone broth and cooking time can be shortened in clay. I
• Healing Herbs and transitional teas are always recommended to be cooked in unglazed clay (in China and Japan) and never aluminum, steel, iron or glass.
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