Tatung Multi-Functional Cooker (TAC-6G)
Indirect-heat Taiwanese cooker where a 304 stainless inner pot AND a 304 stainless inner lid are the only things touching the rice - a community favorite for a fully metal food-and-steam path.
The verdict: No-contact plastic
Both the inner cooking pot and the inner lid are food-grade 304 stainless, so the two surfaces that touch rice and the steam that recondenses onto it are metal - the exact combination almost every other electric cooker misses (they put a plastic inner lid over the food). Heating water sits in a separate outer pot the food never contacts. The outer body and controls are metal and plastic outside the food path, so it lands at no-contact-plastic: no coating and no plastic anywhere food or its steam touches.
Verification: Manufacturer confirmed · Last reviewed
What it's made of
| Part | Material | Food contact |
|---|---|---|
| inner cooking pot SUS304 stainless, uncoated | Stainless Steel 304 / 18-8 | Yes primary 🔥 |
| inner pot lid SUS304 stainless inner lid; steam recondenses on it inside the pot - the part most cookers make of plastic | Stainless Steel 304 / 18-8 | Yes incidental 🔥 |
| steam plate / tray stainless steam tray for the steaming function; grade unspecified by manufacturer (only the inner pot and inner lid are specified as 304) | Stainless Steel grade unspecified | Yes primary 🔥 |
| outer pot / body indirect-heat design - water goes in the outer pot to generate steam; food never touches it | Aluminum | No |
| outer lid / controls | Plastic other / unspecified | No |
A staple of Taiwanese kitchens, the Tatung uses an "electric pot" indirect-heat design: you add water to an outer pot, set the food-filled stainless inner pot inside, and the water boils to steam that cooks the rice. It doubles as a steamer, stewpot, and braiser, and includes a stainless steam tray. The catch is the learning curve - because heat comes from the water in the outer pot, you dial in doneness by how much outer-pot water you add rather than a fixed rice-to-water ratio, so it takes a few tries to get consistent results. It also lacks the fuzzy-logic automation and presets of a premium programmable cooker.
Pros
- Both inner pot and inner lid are uncoated 304 stainless - fully metal food and steam path
- Indirect steam heat; versatile as steamer, stewpot, braiser
- Simple, durable, long-lived design with a strong following
Cons
- Water-ratio learning curve - outer-pot water controls doneness, not a fixed rice ratio
- No fuzzy-logic automation or presets like premium coated cookers
- Outer body is aluminum (not in the food path) and controls are plastic
Categories: Rice Cookers
Sources
Every material claim above is backed by these. This is the scattered info we centralized.
- manufacturer https://us.tatung.com/Product/1-Tatung%20Multi-Functional%20Cooker brand spec states SUS304 stainless inner pot and SUS304 stainless inner pot lid; indirect steam heating with water added to the outer pot
- manufacturer https://www.amazon.com/Tatung-TAC-6G-Multi-Functional-Cooker-White/dp/B003O7OW2I official listing for the TAC-6G with stainless steel inner pot and steam tray, indirect heat design
- review https://bestfoodsteamerbrands.com/tatung-tac-6g-6-cup-rice-cooker-with-stainless-steel-inner-bowl-pot/ independent review confirming the 304 stainless inner pot and stainless steam tray, and noting the water-ratio learning curve of the indirect design
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