Zojirushi EP-PBC10 Gourmet d'Expert Electric Skillet & NS-LGC05XB Micom Rice Cooker & Warmer, 3-Cups (uncooked), Stainless Black

The media could not be loaded. Love, love, love. Glad I listened to the reviewer who said this size was big enough for most uses. I was looking at the larger one with all the bells and whistles but now that I have this one it's more than enough. It is pretty large for one person, probably too big, but I make it work. It can easily feed 3 people comfortably. It heats up quickly and cooks foods just as it should. My maiden run was with a recipe from Just One Cookbook and it was delish. It cleans like a dream - no burned food or sauce. I have many Zojirushi products and they have all been well worth the money and function exactly as they should. The fuzzy logic rice cookers are also excellent.

I got one for my mom and have one myself—this Zojirushi pot is incredibly handy and useful for all kinds of cooking. It heats evenly and makes meals so much easier to prepare. The only thing to watch out for is the non-stick layer on the pot—it works great, but you need to be careful not to scratch it. As long as you treat it gently, it’s a fantastic addition to the kitchen!

The media could not be loaded. Fantastic Brand! Easy to use and heats up super fast. And it’s so easy to clean. I absolutely love it. Great buy.

I love this electric nabe pot so much!! It heats up fast - you must keep lid on to get broth boiling. It holds enough nabe (Japanese hot pot) stew ingredients for four people at a time, maybe a little more. Don't let the depth fool you - you can fit a lot in here! I use it for cooking nabe all winter long. I have also sauteed in it when my stove was occupied by too many pots.Keep in mind that the primary use for this is to heat liquid or semi-liquid foods like stews and broths, even fondues. That is why the bottom of the pot is slightly concave because it is not meant to be a flat frying pan. I think Zojirushi tries to demonstrate American recipes in order to market some of their products in the US, when these products were really intended to make certain Japanese recipes. So some people get confused about how this kind of pot isn't perfectly flat on the bottom, or wonder if it's supposed to be like a crock pot slow cooker, etc. The concave bottom helps with heat distribution and it is made for cooking soup-type foods to be eaten immediately AT THE TABLE while you cook, like nabe, sukiyaki, shabu shabu. If you can find other creative uses, that's great! But don't expect it to do all things as if it wasn't primarily an electric Japanese stew pot.It's also super easy to clean, and very safe with the cord that unplugs if tugged while in use so it doesn't still the pot all over. And electric is much safer than those gas canister nabe burners I used to have!If you are considering this one, the EP-PBC10 or the other Zojirushi model EP-RAC50 that has two inner pots (one deep and one shallow), I highly suggest getting this one, the EP-PBC10. The reason is because the depth of the pot makes zero difference if you are sauteeing food, which is what Zojirushi tries to say the shallow pot is for with the EP-RAC50. But I checked out that model in person at a store, and the shallow pot still has the slightly concave bottom as the deep pots, so it doesn't make any difference when sauteeing. You could do the sauteeing in the deeper pot. The inner pot that comes with this EP-PBC10 model is in between the two sizes of the pots with the EP-RAC50. I find the one pot that comes with this EP-PBC10 model to hold enough volume for the four-person nabe stew cooking I do. If I had the EP-RAC50, I would probably never use the shallow pot, and the deeper pot would be bigger than I need.I hope this helps anyone else who wondered the same things that I did about these two models.

I needed a replacement for n older electric skillet that lost its non stick feature. I was called "foldaway" and had the option to remove the skillet from the base, and I was looking for something like that again. The same brand now makes a larger one but not my 12x12" anymore.After long research I decided for the Zojirushi, the cooking plate can be removed and the entire appliance is very attractive. I have used it twice by now and the results have been excellent. I can remove the power cord and set the entire skillet on the table, it keeps the food warm while we are eating.I have one minor complaint about the temperature control, which is hard to see and not digital. Maybe it should light up when connected to power? Maybe it should be digital? Maybe I just have to get used to.A nice thing is that the power cord is longer than the usual power cords for these kind of appliances.

Bought this to replace an older electric skillet that was non-stick coated (and therefore concerning). This too is non-stick, but from everything I've read, the materials they use -- titanium and ceramic -- should not pose health issues when used properly. The quality of the product is great. I like the way the cord snaps into place at the back of the skillet -- no struggling or pushing to get it connected. Heats up and cooks a little slower than your average skillet but produces results that make it worth the wait. Slightly raised in center (concave) so oil drains off during sauteing. NOTE: Update, after 1.5 years of use, when sauteing, most foods sticking to the pan. I've tried using more oil, making sure the oil was piping hot, etc. I have used only wooden utensils so as not to scratch the coating. There was one time when I forgot and used metal, which resulted in two small scratches on the surface. I've also made sure not to let food sit for long periods on the surface, washed promptly with soft cloths, etc. In spite of all that care and concern, after taking a close look this a.m., it's clear that the 'finish' of the surface is worn and is likely what is causing all food to stick. To be fair, I have used this pan a lot. If not daily, then every other day (at a minimum). A replacement pan costs about $50 on their website, but is currently out of stock.