Often times a "chop" can be used, just place edge of knife on meat and push strongly with palm. Requires a sharp knife and a relatively thin piece of meat (<3/4 inch).
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Regards peeling coatings - do you use the extended warm or even warm function? The Zo I had before was probably 5 - 6 years old and had no problems with peeling/flaking, always hand washed, no metal utensils and never used the keep warm function. It was induction heated and I wonder if that played any part.
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I had a previous model which stated 1 cup. I spoke to their customer service (which imho is very good) and they confirmed the 1 cup minimum. Due to personal circumstances I had to replace it with this:
NP-HCC10XH
This new one is the same size as the old, but now allows 1/2 cup amounts, it even has a 1/2 cup marking on the inside of the pot. I find I'm using it more often as it makes a very generous single serving or 2 sufficient servings. The cups referred to are their rice measuring cup. It also has a specific menu setting for Jasmine rice.
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@TicT/paulraphael/lindag, your point being...
@Lisa - end grain struck me as a reasonable solution, but also connsidering poly whatever boards as they seem to show cutting marks much more noticably, INDICATING he boards are the loser
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Does the sealing bar just lift off? Not fastened down? I have a VP110 and the vacuum causes the sealing bar to raise and make contact and then seal. The sealing bar in mine is indeed below the surface of the edge. Is the vacuum adjustable? If it is set too low the bar will not raise.
Suggest you contact manufacturer for specific tips.
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Well from out in left field...I recall having some fishing equipment develop a sticky residue on the plastic parts due to having applied a mosquito repellent. Not suggesting you did this but perhaps the offending chemical was in another product.
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Check Amazon for pot handle silicon - there are lots to choose from.
It does take away from the appearance, but only when you're using it (actually cooking) as its removable
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