My rice cooking method has evolved from old rice cooker aluminum pan to the electric plastic steamer to the Panasonic pressured cooker with teflon pan. I liked the last cooker very much with its timer and various cooking options, but the teflon coating keeps peeling off after over a year. Replacement pan costs about $60 and the replacement pan was about to be replaced again, so I looked at a couple options: ceramic and stainless steel pans. Out of the two options, I think the manufacturing of stainless steel is more solid, so I decided to take this route.
After the product arrived, I was impressed by how thick and heavy the pan is. I cook mainly brown rice, so it took one trial to get the rice to meet our expectation and here is the recipe: 1.5 water for every cup of brown rice + 1 tbsp of olive oil.