expiredu1hnmq2qk6bchm5 posted Feb 19, 2024 12:38 AM
Item 1 of 3
Item 1 of 3
expiredu1hnmq2qk6bchm5 posted Feb 19, 2024 12:38 AM
5.5-Cup Zojirushi NW-QAC10 Induction Rice Cooker & Warmer (Black)
+ Free Shipping$260
$345
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But thank you for admitting you have no idea what you're talking about.
5.5cup $363.50-$145.40 = $218.10 ---- says only 3 left
https://www.kohls.com/product/prd...ance=fals
10cup $400-$160 = $240
https://www.kohls.com/product/prd...p?prdPV=4
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Bought a $400 fancy Cuckoo rice cooker. Rice starts to turn brown and stale within 24hrs of cooking, as oppose to Zojirushi, where it can last fresh for upto 72hrs.
Cuckoo seal broke just after warranty and replaced the seal but it just crapped out after few months (leaking steam and rice coming out raw)
Korean brands look fancy with all the bells and whistles but still lack in quality.
Bought a $400 fancy Cuckoo rice cooker. Rice starts to turn brown and stale within 24hrs of cooking, as oppose to Zojirushi, where it can last fresh for upto 72hrs.
Cuckoo seal broke just after warranty and replaced the seal but it just crapped out after few months (leaking steam and rice coming out raw)
Korean brands look fancy with all the bells and whistles but still lack in quality.
Glad to know from you that I'd also saved myself from high possibility of seal failure 🥲
My 2 cents.
I do love my Zojirushi. I'm just irritated cause I just bought my replacement (gave my old one to my niece) back in November lol. Would have preferred to get this one.
Fun fact I cooked 3 cups of white rice last night. It came out perfect because I can follow instructions.
How can you justify spending this much on a gadget that takes up countertop space and makes the same thing I made last night?
The old 90s one makes decent rice but its kinda slow and inefficient, it cooks fairly consistently cause of the thick wall but every thing is manual and it only cooks rice w/ an on/off switch
My $40 one has the thinnest walls of any cooking bowl which leads to either overcooking or undercooking the rice which i have to think about every time i make rice in it because you gotta think about how much water you have to add to make sure it wont overcook. The bowl is made of aluminum which conducts heat well but it doesnt distribute it evenly, and after a few uses some spots on the bowl are starting to dent and warp. The wall thickness makes a big diff in how evenly it gets cooked, rice also sticks more to the non-stick walls ironically. Its supposed to combat this w/ some form of Micom (which is a little computer that has like heat curve profiles) but it does a really poor job at it. This is what I used throughout all of college and i prob wouldn't but another one again at this price point.
My slightly nicer $150 one i just hit the button and even if my ratios of water/rice are off the result are always consistent & fluffy. The cooked product is always within expected range of a decent bowl of rice given the amount of water you put in. It makes other things like porridge, bread, and all, and it has a self cleaning function w/ vapor maintenance to prevent any mold/bacteria from growing inside the vented area. The Micom in it actually works properly as well. I think Zojirushi actually popularized micom which is why its so common on japanese & korean cookers.
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However, I have to say, it has a nonstick layer inside its pot and it started to peel after around 7 years of daily heavy use. It still works strong for me, but if the layer safety bothers you, just choose instant pot with stainless pot.
Btw it cooks rice very slow. The "quick cook" takes around 35 minutes and "brown rice activated" takes over 3 hours. The most setting I use for white rice is 60 min and for brown rice is 80 minutes. But it has the timer setting, setting the "finish time" instead of "delayed time", which never missed the dinner for me.
Fun fact I cooked 3 cups of white rice last night. It came out perfect because I can follow instructions.
How can you justify spending this much on a gadget that takes up countertop space and makes the same thing I made last night?
Our community has rated this post as helpful. If you agree, why not thank FrankF7061
https://www.costco.com/tiger-5.5-...10800.html
I have two Instant Pots (which are supposed to be good for rice, but I never needed to try), a slow cooker, a toaster oven, an air fryer, along with lots of other kitchen appliances (but I don't have a food processor, I gave it away). Simple wins the day, for us anyway.
Put leftover rice in the fridge, well-covered (and don't wait too long after cooking). You can use it after day one for fried rice. Or add a bit of water (or a pat of butter, which is 20% water), and reheat in the microwave.
But thank you for admitting you have no idea what you're talking about.
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