Consumer ratings: Oyama CFS-F18W
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Brand: Oyama
Model: CFS-F18W
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Oyama CFS-F18W Consumer Report
Oyama CFS-F18W Review by Julie
I've had this for a few months now and it's done a great job cooking both white and brown rice. I've found it easy to clean and haven't had any problems with excessive sticking. My only quibble is that you have to be careful when opening it after cooking since the plastic heats up from the steam.
Oyama CFS-F18W Review by Lee (CA)
Good:
Most stainless steel rice cookers aren't fully stainless steel. They are only stainless steel on the outside for aesthetics, and they have a normal non-stick teflon coated aluminum pot inside. However I am happy to report that this Oyama rice cooker has a stainless steel pot as well. You don't have to worry about only using plastic utensils to dig out the rice.
This also comes with a steamer 'basket' (I'm not sure what to really call it), that you can use to steam fish, dim sum, or anything else; so you can cook other stuff besides rice.
With only one button and two modes (cook & warm), this is really simple to use.
Bad:
There's a reason almost every rice cooker in the world has a teflon coated non-stick pot. Some rice will stick to the bottom of the pot. However, I did not experience any burned rice as other reviewers have experienced.
Unlike the really fancy Japanese rice cookers from Zojirushi, this doesn't have computer or million other cool settings that the high tech rice cookers have. Most people don't use those features anyway so it's not much of a loss.
Verdict:
If you don't like teflon or any other non-stick coating, and you want to steam other things besides rice, this is the appliance for you.
Oyama CFS-F18W Review by LW Raboys (Massachusetts)
I've had this rice cooker for about 6 months and absolutely love it. Not only does it make great rice, (and not have any harmful teflon or aluminum), it also is constructed differently than some other stainless rice cookers which have glass covers with holes in the glass and thus boil over during the cooking. This one seals completely and leaves your counter clean. Also, this one keeps the rice warm (without drying out) for many, many hours... the booklet says 24 hours. I've used it to keep it warm at least 4 hours, and the rice tastes like it was just made.
As others have said, if you soak the pot afterwards, whatever stuck to the bottom wipes off with a damp cloth. No scrubbing needed.
I've found that if you want pilaf style rice, rinse the rice in a strainer before cooking, then mix the rice in the pot with 2 Tablespoons of oil before adding the water. If you want Chinese restaurant-style "sticky" rice, don't rinse the rice before cooking and don't add oil before cooking.
The measurements do take experimenting, for they aren't U.S. measures. I've found 2 measures of white Jasmati take 3 measures of water. And 1 measure of brown basmati takes 4-5 measures of water. The way it works is by the weight of the water. More water means more weight and therefore longer cooking. So the secret for fixing undercooked rice is to open cooker, add another bit of water and then flick the switch from warm to high to cook for another minute or two. (Since you are raising the temp to high, be sure to keep an eye on it & stir with the handy paddle that comes with it, or a straight edge wooden spat.) I also add another Tablespoon of oil or water while doing this, which helps prevent sticking. When the rice is finished cooking, I add a Tablespoon of oil and toss it with the spatula to fluff it, then close the cover and it will stay fluffy and not stick to the bottom so much.
Once you get your measurements down you'll find it so easy and everything so delicious you'll want to keep trying to find new things to make in it. I add chopped carrots to the rice, lentils, even chopped raw beets (makes a gorgeous colored rice that tastes very good!). And the steamer basket is excellent for all the usual veggies, but particularly great for kale - which I always hated cooking. It was either underdone or over. Now it comes out perfectly - bright green and very tender.
There is one design drawback. Because it's totally enclosed (which prevents boilover and which enables it to stay warm for so long) there are no handles to lift the steamer basket or the rice bowl itself. The rice bowl isn't a problem because you can get a potholder and grip the bowl. The steamer insert tho, is tricky. But if you take a fork and push it under the little lip on the steamer, it then pops up enough to lift off. A minor issue compared to how wonderful this cooker is!
And for about $8 on Amazon, get a copy of "Rice Cooker Meals" by Neal Bertrand. It explains how this simple little pot can do so much and will give you courage to try all sorts of things in it.
I love Amazon so hate to say anything negative, but you can find a better price for this item (with a much lower shipping charge) on QVC, believe it or not. I think the $17.95 that this merchant charges for shipping is a little much!
More Reviews...
Oyama CFS-F18W:: Description
10-cup Stainless Steel body with Stainless Steel Cooking bowl and Stainless Steel Steamer Tray. No non-stick coatings are used. Stainless steel cooking bowl has an Aluminum inner core for uniform heating without burning of the rice. This cooker is tailored for persons looking to cook meals without chemicals from teflon or other non-stick material leaking into their foods. This cooker also uses 3 dimensional heating (base side and lid) for keeping rice warmed evenly after cooking. This enables this rice cooker to keep the warm time past the normal 12 hour limit. The stainless steel steamer tray can steam vegetables meats and poultry. Inside lid is made of silicone, and the inside of the pot is stainless steel.
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