I bought cast iron pan which I think is the best ever purchase I made.
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I haven’t experienced any mold in mine. It’s a sealed unit (outside of it venting during cooking) and I’m no mycologist but I’m sure that mold spores wouldn’t be too appreciative of the cooking process.
So you just cook rice several days ahead and don’t open the cooker until then?
Some times, also left over rice can be put in the refrigerator and then used for fried rice. Sometimes I’ll just make as much as I need on that occasion. Either way it comes out perfectly every time.
