While walking around Isetan KLCC this morning, I was offered a sample of curry chicken on rice which was cooked in Japanese carbon pots, both the curry chicken and the rice. Anaori Carbon was first established in 1962 as a maker of carbon brushes for motors and then moving on to processing carbon graphite for industrial use and carbon insulation materials.
Anaori Carbon Pot is made by carving out 99.9% pure carbon graphite. Its excellent thermal conductivity and infra-red properties, coupled with superior airtightness and sturdy structure, are the secret to the delicious food it produces. Anaori Carbon Pot can be used to stir-fry, cook without water, roast and grill.
The water in food cooked in these pots turns into steam which gets collected in the grooves on the innerside of the lid, forming water droplets that fall back onto the food. The flavour trapped in those droplets concentrates the taste of the food. The inside of the pot is coated with a special ceramic coating that is heat-resistant. This makes it harder for food to burn and stick to the pot than conventional fluorocarbon coatings. The ceramic coating also gives the pot infra-red properties.
Of course, it can be expected that such premium quality kitchenware doesn’t come cheap. Even at 10% discount available till today, the smaller (green) pot retails at RM1900 while the bigger (red) pot is RM3200. Definitely for the ardent chef who wants to create culinary masterpieces every time. The kareraisu was oishii though and I am sure these pots will make anyone’s time in the kitchen thoroughly enjoyable.