Oyama CFS-F18W 10 Cup Rice Cooker, Stainless White

My reason for buying this cooker was the stainless steel pot. I also read the reviews, which looked positive. The overall quality of this cooker is very good and I like the speed with which these pressure type rice cookers complete their task. To test their claims, I put up 6 cups of rice at 6A.M. and it was ready in less than 15 minutes. I left it in the warm mode until dinner time, about 8P.M. that day, and the rice was in very good shape, not ruining the meal. I have been using this cooker for one month now with no negative issues cropping up. So far, I have had no problems with burning, scorching, or sticking, and the unit is very easy to clean. For me, the quality of the cooked rice took a little trial and error (not much)--I had to use slightly more water than recommended by the manufacturer. I think that this issue is related to geography/weather--the recommended ratio would work great in a more humid area, but Southern California has a desert-like climate. 26 July 2013---Two and a half years and it's still going strong, being used, on the average, about 4 times a week. I have NO regrets of this purchase.

This is a classic rice cooker. I really like the layer of stainless steel it has at the bottom of the rice pot to heat the rice evenly as it cooks. When I bought this I was afraid that the rice would really stick to the bottom since it does not have teflon. I was pleasantly surprised to find that clean up was actually pretty easy! If you let the rice on the bottom sit to let the heat and moisture get to it, then it doesn't stick and clean up was a breeze. So, I don't have to worry about toxic teflon AND cleanup is easy! I would highly recommend this rice cooker!

This is the second rice cooker I've tried. (The first was the Stainless Steel Rice Cooker Model ME81 (Formerly ME8) - by Miracle Exclusives. I returned it because the switch wouldn't stay in the on position.) This one, the Oyama CFS-B18U, burns the rice on the bottom if you're not right there to remove the pot from the cooker, and even if you are, there is still an unpleasant "crust" on the bottom of the rice or other grain, even after generously coating the bottom with an oil. I hope to return it, I assume it is defective. I'm going back to cooking our rice in a pan on the stove top as I never had these problems using this old school method.

Came with a big DENT on the metal housing after taking it out of the box even though the box had no dent. Apparently it was packaged that way. Opened the housing to push it back to shape. If it was plastic someone would have noticed. Other than that, the inside is a steel rice cooker that works like other all the other rice cookers.

Pro: 1. It makes excellent rice and the cooking time is fast - take only about 15-20 mins to cook. 2. It looks nice and classy in my kitchen. 3. It is easy to clean after soaking the pot for about 20 minutes. 4. The rice stays soft overnight even after I unplug the steamer. Con: 1. The rice does stick to the bottom of the pot a little bit, particularly in the bottom center, and get wasted. 2. The delivered rice paddle is very thin and the steamer has a very small hook on the side to hold it. But if you use a different rice paddle, it won't fit in place. 3. The steamer is kind of light and is glided on the table easily. Those are small things. Overall, I am still very happy with it.

I really like this rice cooker. I have had mine for 8 months and have used it at least 40 times. Here is what I do: I buy Lundberg Organic Long Grain White Rice. I do not rinse the rice; I have but no longer. I normally use 3 American cups of rice & 6 American cups of purified water & a splash of Newman's Own Organic Olive Oil. I stir the rice & turn the cooker on. Once the rice has finished cooking & has switched to Warm mode, I allow it to sit, unopened for another 20 minutes. When I cook the rice this way, it comes out perfect-a little sticky & super yummy. Sometimes, I leave the cooker on overnight. When I open the cooker in the morning, it is a little crusted on the sides, but NEVER burnt on the bottom at all-ever. I am able to salvage 95+ percent of the leftover rice, for use in rice pudding. If I leave it for 24 hrs, I can use it in casseroles, stir fry, etc. I have made as little as 2 cups of rice to 4 c of water & as much as 4 c of rice to 8 c of water (American measure). I follow the same method I mentioned. I used to cook Botan rice, and it is also very good, but I prefer an organic rice. I have cooked wild rice & it comes out okay, too, but does not need as much water- maybe 1 c rice to 1 1/2 cups water. The cooker is easy to clean & I try to keep the seal oiled w/the olive oil when I remember. It has never spilled over or made a mess. The only downside I find is that the power cord is not super secure, so I have to be a little careful not to bump it when cooking. Clean up is very easy & when there is a stubborn spot on the side, I just soak & then scrub w/a heavy duty Scotch Brite pad. Hope it lasts!

We first bought the CFS-F18B back in 2014 and have used it until the lid began to break apart. This is one of the few cookers out there that is entirely stainless steel on the inside, which is very important to us since I have issues with toxic metals. Other than it seems to be designed by a left handed individual, we loved this rice cooker and used it everyday. You could put rice on in the morning and it would keep your rice perfectly warm all day. So I had access to rice at anytime. Throw the parts in the dishwasher and repeat the next day. Made my life very easy. All I had to do was reheat food and pair with rice. THEN we got the new one in recently... The new one has had some changes to it, and not in a good way. First, it makes a giant mess on the counter now. The overflow is just not designed well. The little catch container for it has been shrunk down in size and is almost not worth bothering with now. If I use less water, we get burnt rice. The second and BIG problem is that the warmer is too hot and will burn the rice. I attached a photo of what happened to the rice left on the warmer for a day, and that was with still adding an extra cup of water to it. We basically have to unplug it as soon as the rice is done or it will burn fairly quickly. I'm not sure what the odds are that this is just my unit with the hot heat element, but I would imagine it's a new part that is simply too hot? I would have returned it by now, cause this new design is really not a good appliance, but I am having a hard time finding something else that is stainless, and I need a rice cooker to get through my day. What do I do here? Try to put my old element in the new one and risk ruining both units? haha No. I will probably be having a phone call with Oyama at some point to see if I can get an older model or if they have solved this problem. Pain in the neck. Whoever made these design changes must have had their vision obscured by the dollar signs in their eyes? Or these elements got changed on them and they may not be aware of it? I hope they get it figured out because I would love to have our old rice cooker back. They used to be really great. I will update the review when I find out.

I have had this rice cooker for more than a year and I use it almost every day. It's a work horse and it served me very well. I cook a variety of grains in it--brown rice, rice/beans mixture, steel-cut oats, oats/millet combo, etc. First, let me repeat what other reviewers have already stated: that it's important to put the steaming tray when you use this cooker even if you don't intend to steam any vegetables. Also, the amount of water that you need to use with brown rice is, indeed, between 4 to 5 cups (depending on the kind of rice you use; you'll have to experiment). Some have complained that the rice came out very dry. While I sometimes found that, I discovered by chance very early on that when I add half of a small onion (diced) into the mixture, the rice comes out soft and moist. And yes, adding oil helps, although I did not find any benefit from spraying oil vs. just adding some to the mixture (as I always do when I cook rice) As for the complaints that some rice sticks to the bottom: duh, this is not a non-stick cooker. That's the whole point--you don't want a non-stick cooker because you don't want the toxicity associated with them. Having said that, most of the time I can clean the pot right after use, with brush, water and some detergent. If it sticks more I pour some hot water into it and after about 15 minutes at the most it's soft and ready to be cleaned. One of the benefits of this cooker is that it keeps things warm for hours. Sometimes it happens that I have to leave home very early in the morning and I know that I will not have time to prepare any breakfast. I put a mixture of steel-cut-oats and millet and turn it on before bad. It's read for me as I wake up. Next on my shopping list is an outlet timer, which will turn it on about one hour before I need it. They cost less than $20.-. All in all, this has been one purchase that I've been very happy with.

Good product.