For some people, making soup is the height of tedium. Now, a Japanese dentist has created the easy chair of kitchen equipment: a specially sculpted pot that stirs itself.
Hideki Watanabe came up with the Kuru-Kuru Nabe (Round and Round Pot) while experimenting with dental plaster at his office.
The water in the pot rises as it gets hotter, and spirals etched into the sides redirect it into a circle. It's also efficient, hitting the boiling point faster than conventional cookware; it's less likely to boil over; and it keeps pasta from sticking to the bottom.
Watanabe is hunting for investors now, possibly looking to leave dental work behind. The only foreseeable problem is with the demographic: People especially interested in a pot they don't have to stir might not be the most helpful when it comes to getting up and donating to a young project.
"People especially interested in a pot they don't have to stir might not be the most helpful when it comes to getting up and donating to a young project."
Nah, see, I'm pretty sure this is the kind of project that might actually do particularly well on Kickstarter: it's a simple idea that just needs money, and so long as he can come up with a couple of good backer bonuses, he should be sorted.
The simplest inventions are always my favorite. It's shocking to me that mankind has been boiling water forever, but this guy is the first one to see this potential in a cooking pot. I love that stuff.
If they put this on Kickstarter and give a pot to there backers, I'm in, just like i was in for the Pebble watch and get a watch. P.S. make sure it has a not stick surface for easy cleanup around all those crevices.
I think that is an amazing idea that could have a ton of uses depending on how well it scales. It wouldn't surprise me to find out that backers are lining up. I think it would help if we still had Billy Mays was still here to market it.
Who cooks on a stove top anymore? He needs to make a glass pot that will work in a microwave.
Great concept and truly inventive thinking on Watanabe's part! However, when I make soup, I don't just take a spoon and create a whirlpool. Seems like this system would concentrate the solids in the soup in the center of the pot. Not sure how this works out, in terms of an edible product. Maybe the contours of the pot sides create turbulance as well as flow?