ICOOK
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- 2. Introducing the healthiestway to cook, anywhere in the world.
- 3. iCook Cookware SystemAgenda What is iCook? Technologies behind iCook Features and benefits Healthy cooking Differences/Similarities between iCook and Queen Q & A
- 4. iCook Cookware SystemiCook New Technology New features, new look Improved performance Replaces current QCW 21 piece set Available in 5 sub-sets
- 5. Aesthetics Affordability ProfitabilityExcitement Quality Economy Convenience Cookware System Offers iCook Cookware System
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- 7. iCook Cookware SystemMulti-ply stainless steel Cookware 18/8 stainless steel
- 8. What does “18/8or 18/10” mean? Element Minimum Maximum Chromium Nickel 18 % 20 % 8 % 10 % STAINLESS 18/8 VS 18/10
- 9. Stainless Steel CookwareMaterial Heat conductivity Durability Easy Care/Cleaning Carbon Steel Cast Iron Enameled Steel Aluminum Multi-Ply Stainless Anodized Aluminum Multi-Ply w/ Slab STAINLESS COMPARISON COOKWARE MATERIAL
- 10. IMPORTANT Low toMedium Heat Only STAINLESS HEAT CAUTION
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- 12. Vitalok TM cooking method New Handle/Knob design EXCLUSIVE iCOOK TECHNOLOGIES Optitemp TM cooking base
- 13. Fully Encapsulated BottomEnhanced Heat Distribution Enhanced Heat Retention STAINLESS Optitemp
- 14. The Optitemp encapsulation combines aluminum and stainless steel. STAINLESS FULLY ENCAPSULATED BOTTOM Aluminum Ferromagnetic Stainless Steel
- 15. The newOptitemp base improves heat distribution by 92% Improves heat retention by 14% Provides universal compatibility on any cooktop STAINLESS OPTITEMP - HEAT DISTRIBUTION
- 16. Searing Temp Range92°C to 99°C - Gas Cooktop Average % of cooking surface at Searing Temp: STAINLESS COMPARATIVE “HEAT DISTRIBUTION ” 35 % Al Core 98 % iCook
- 17. 3 ply sidewall STAINLESS OPTITEMP - HEAT RETENTION Stainless Steel Carbon Steel Stainless Steel
- 18. EXTENSIVE TESTING TestMethodology: Heat to 400ºC. Dwell for 30 minutes (+/-5ºC) Quench in water (15-20ºC) for 1 minute Inspection Continue exercise with 10ºC increments Stop at 510ºC Results/ Conclusion: Base should not delaminate under normal cooking conditions STAINLESS
- 19. STAINLESS HEALTHYCOOKING
- 20. A healthier wayto cook, Vitalok low moisture cooking method. Keep what the garden gives you: Looks Better Tastes Better Better for You STAINLESS VITALOK
- 21. Vitalok Precision fitfor low moisture cooking STAINLESS VITALOK - LOW MOISTURE
- 22. STAINLESS VITALOK- NUTRIENT RETENTION
- 23. Exclusive, patented handles New design look Ergonomic Helper handles Hanger holes STAINLESS NEW HANDLES AND KNOBS
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- 25. STAINLESS FEATURES AND BENEFITS Helper handles Heat resistant handles Ergonomically designed handles Optitemp Fully encapsulated slab bottom Multi-ply construction Vitalok Low moisture cooking
- 26. STAINLESS FEATURESAND BENEFITS Flameguards Fingerguards Handle Laser Etchings
- 27. Stack Cooking NestableStorage STAINLESS FEATURES AND BENEFITS
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- 29. 7 Look fornew things. DIFFERENCES
- 30. Optitemp encapsulation Vitalok low moisture Hang holes Ergonomic handle and knobs DIFFERENCES
- 31. Etchings on panbody for lid fit Patented Pasta Inset Smaller set configurations DIFFERENCES
- 32. Multi-ply stainless steelStack cooking feature Flame and finger guards Nesting features SIMILARITIES
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- 34. Pasta Inset SteamerGrater Inset NEW COMPONENTS
- 35. New patented pastainset with self-draining feature NEW ACCESSORIES
- 36. Slice, grate, steamNEW COMPONENTS
- 37. 2-piece set 1litre saucepan with lid 1 LITRE SAUCEPAN (SKU 101088) 1 Litre Saucepan (SKU 101088)
- 38. 5-piece set Smallsaute pan with lid Large saute pan with lid Junior Dome Lid SAUTE PAN SET (SKU 101084) Saute Pan Set (SKU 101084)
- 39. 4-piece set 2litre saucepan with lid 3 litre saucepan with lid 2L / 3L SAUCEPAN SET (SKU 101082) 2L/3L Saucepan Set (SKU 101082)
- 40. 4-piece set 4litre Stock Pot with lid 4 litre Steamer Double Boiler Inset 4L STOCK POT SET (SKU 101085) 4L Stock Pot Set (SKU 101085)
- 41. 6-piece set 8litre Dutch Oven with lid Steamer/Grater Pasta Inset and Ring Senior Dome Lid 8L DUTCH OVEN SET (SKU 101086) 8L Dutch Oven Set (SKU 101086)
- 42. FULL SET ( SKU 102566) DELUXE SET (102566)
- 43. Wash before firstuse Use low or medium heat Match cookware diameter to cooking surface Use correct pan size for job Use correct lid Never cut food in pan STAINLESS USE AND CARE
- 44. Do not allow flame to extend up the sides of the pan Re-introduce heat if lid sticks Do not place lid on stove or counter surface Never leave empty cookware on hot cooktop STAINLESS USE AND CARE
- 45. Place salt directlyon food rather than on the pan Do not use as food storage Do not put hot pan in cold water Handwash as soon as possible after each use STAINLESS USE AND CARE
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Editor's Notes
- #2 More pieces are evolving in the iCook line for the future. Inspiring nutritious cuisine. iCook, superior quality with today’s technology for today’s cook.
- #3 Introducing the healthiest way to cook, anywhere in the world. Introducing a new brand for your Amway business Introducing a new cookware product Introducing iCook..
- #4 The iCook system offers two systems in one : Multi-ply stainless steel cookware based on the tradition and merits of stainless steel in cookware construction. Nonstick stainless steel cookware for today’s lifestyle of ease and health concerns. And various new cookware components that are a great additions to the culinary enthusiast’s kitchen. Multi-ply stainless steel, Nonstick cookware, and exciting new cookware pieces fit into the culinary needs of today’s cook. iCook for today’s cooking enthusiast.
- #6 iCook is a new and exciting cookware design that generates IBO and consumer enthusiasm while maintaining the valued features of the existing cookware lines offering: Improved performance Aesthetics in its look and new design Affordability for the customer Profitability for the IBO Creating an excitement in a traditionally very successful product category.
- #7 First let’s talk about the multi-ply stainless steel cookware components. There are many exciting technologies in these cookware pieces that would make a culinary enthusiast excited about cooking and excited about iCook.
- #8 The iCook system offers two systems in one : Multi-ply stainless steel cookware based on the tradition and merits of stainless steel in cookware construction. Nonstick stainless steel cookware for today’s lifestyle of ease and health concerns. And various new cookware components that are a great additions to the culinary enthusiast’s kitchen. Multi-ply stainless steel, Nonstick cookware, and exciting new cookware pieces fit into the culinary needs of today’s cook. iCook for today’s cooking enthusiast.
- #9 Did you know there are over 60 different types of stainless steel? Cookware uses a type T304 surgical steel, known in the industry as 18/8 or 18/10, because it molds into wonderful cookware shapes. It has great corrosion properties It is easy to clean Both terms 18/8 or 18/10 are used for type T304 steel because these are the ranges of chromium and nickel content that is found in the T304 steel. Chromium,which contributes to the rust resistance properties of stainless steel, can range from 18-20%. Nickel, which contributes to the strength of stainless steel can range from 8-10%. Hence the name 18/8-18/10 for these are the ranges of each element inT304 steel. One question sometimes asked is,“If my saucepan scratches will heavy metals leach out into my food?” The answer is no. Neither chromium or nickel would be released. These metals create one of the most inert, or safe, cooking surfaces. As a matter of fact, if a scratch appears, it is chromium's job to combine with oxygen to create a passive film on the surface hence a lifetime of corrosion resistance is built into stainless steel cookware. Stainless steel may be used without fear of heavy metals leaching out into food. It’s safety is demonstrated, as stated earlier by the fact that is is used to construct surgicial instruments and in many surgical procedures.
- #10 One can find all different types of cookware on the market, in your kitchen and in your parent’s kitchen. Many different types of metals are used in cookware construction. No one metal does it all that is why iCook uses a combination of aluminum and stainless steel to utilize the advantages of both. Poor conductivity Poor heat distribution “ Hot spots” Hygienic Food resists sticking Stain/rust resistant Stainless Steel Scratches/breakable Glassware Chips/discolors/rusts Enamel Pits,Hard to clean Food sticks Porous/retains food Warps Excellent conductivity Aluminum Soft, Pits Oxidizes to green color Difficult to keep shiny Excellent conductivity Copper Chips/discolors Attractive appearance Good conductivity Porcelain-coated steel Hard to clean/rusts Porous/absorbs grease Good conductivity Cast Iron Disadvantages Advantages Material
- #11 Nutritional retention is not only due to the Vitalok and using less water but also to lower heat which contributes to nutrient, flavor and texture retention. High heat is not needed and should not be used to maintain the integrity of the pan and the nutrients in the food. In lowering the heat you save your cookware pan integrity retain nutrients without effecting the cooking time, all due to the excellent heat distribution and retention of this quality cookware. And then there is the extra bonus of saving energy usage, too! If the lowest temperature setting is too high, a heat diffuser can be used to diffuse the heat properly.(Diffusers are an open stock item for purchase in some markets).
- #12 Unique Durable Reasons to utilize the best cooking technologies. Combining individuality with common values. This approach presents the iCook brand as distinctive, approachable, and memorable.
- #13 Amway now has four new trademarks to add to its ever impressive list. The first is the cookset name itself….iCook The next is the new Optitemp cooking base Third is the Vitalok low moisture cooking method The fourth new trademark is the unique Duramic nonstick coating process All with new design elements in the handles and knobs Technology for today and tomorrow Let’s find out more …...
- #14 First is the new trademark of Optitemp. Optitemp is the name given to the FULLY encapsulated slab bottom of all iCook pieces which provides: Enhanced heat distribution and Enhanced heat retention Optitemp stands for quality construction and quality performance. A sign of quality construction for not many competitors have fully encapsulated bottoms. Why? Because market research has shown that “even heating” is a feature that consumers look for in their cookware. In the October 2002 issue of Home World Business Forecast 2003 Consumer Research Report, it states that “performance remains the #1 criteria when consumers make cookware purchases.” Gentle, even heat distribution is the secret of good cooking and that lies in the ability of the cooking utensil to conduct heat efficiently and evenly. Optitemp is why iCook offers great heat distribution.
- #15 What helps to create the even heat distribution? The Optitemp slab bottom uses an aluminum with ferromagnetic stainless steel to create the slab because of the advantages of each of these metals. Aluminum is one of the best conductors of heat but by itself it tends to pit, easily bends and is a porous metal retaining food odors. Stainless steel on the other hand by itself is a poor conductor of heat and tends to have hot spots. It is however a very hygienic metal. Food does not easily stick to stainless steel and stainless steel does not rust or stain easily. The Optitemp encapsulation on the iCook system combines the perfect marriage of blending both metals, aluminum and stainless steel to retain the advantages that they contribute while overcoming the disadvantages of these metals. Also the ferromagnetic stainless steel used for the slab bottom is a steel that functions well with magnetic induction ranges in addition to all other common range tops as electric, gas , glass/ceramic and hob. iCooks excellent heat distribution is due to the construction and selection of these metals for the fully encapsulation bottom- Optitemp. A fully encapsulated bottom is a sign of quality cookware and not a feature commonly found in most cookware selections and helps to avoid food debris build up and metal discoloration.
- #16 How much does the fully encapsulated bottom improve heat distribution? Thermal imagery pictures, as shown here, helps one to understand. The white color indicates higher heat where one would have hot spots in their cookware The image on the left shows hot spots in the middle and less heat towards the outside rim. Uneven heating is one reason why food scorches or sticks to cookware for if the heat is too high this may cause the pan to have hot spots. But iCook on the right shows even heat distributed over the entire bottom of the pan. This is due to the slab bottom which greatly improves heat distribution and provides very even heating. This helps to prevent hot spots and warping of the pan and promotes even cooking for great cooking results. Just what every cook desires in their cookware.
- #17 Another to illustrate this is by demonstrating the heat distribution at searing temperatures. Searing temperature is when the cooking surface is at approximately 209 degrees F. (92-99 degrees centigrade) Searing temperature is when “water dances” on the surface. You can see by this chart that when temperatures reach searing temperatures in carbon core cookware, only 6% of the pan will reach to searing. For aluminum core cookware, only 35% of the pan will reach to searing temperature. But in iCook because of the construction and fully encapsulated slab bottom, 98% of the pan reaches to an even searing temperature. That is a 63% improvement over aluminum core cookware and a 92% improvement over carbon core. (These averages were calculated based on testing done on the Japanese Induction Range, Electric Coil and Glass/Ceramic) Not only the metal choice but the extra thickness with the slab helps to contribute to the pans heat distribution and retention. What this means to the customer is more even cooking, more even browning. It means that it’s even easier to be a successful cook! Fully encapsulated bottom is a sign of quality cookware and not a feature commonly found in most cookware selections.
- #18 In addition to the fully encapsulated slab bottom, the side walls of the cookware are heavy gauge 3 ply. The 3 ply side walls are made up of stainless steel, carbon steel and stainless steel. Stainless steel is the choice of metals for cookware because: stainless steel is universally recognized as a safe metal for food preparation. It is considered a very clean and hygienic metal even used in many surgical aspects such as hip joint replacements. Resist rusting, pitting, and staining with proper care. A durable metal Easy to clean Maintains it luster Stainless steel is the number one cookware choice by consumers. It is nonpourous and nonreactive to foods when cooking unlike other metals such as cooper. In addition to the fully encapsulated slab bottom, having 3 ply side walls also contributes to the great heat retention that iCook holds. iCook has just combined the best feature of certain metals to make an exceptional product. iCook 3ply construction consist of stainless steel, carbon steel and another ply of stainless steel. Not many competitors have3 ply side walls , again which is a sign of a quality product. Plus the iCook set has different surface treatments of Highly polished mirror exterior provides long lasting good looks. Satin finish bottom promotes even efficient heat distribution. Inside sun-ray finish promotes even heat distribution and scratch-resistant clean-up.
- #19 In addition to the fully encapsulated slab bottom, the side walls of the cookware are heavy gauge 3 ply. The 3 ply side walls are made up of stainless steel, carbon steel and stainless steel. Stainless steel is the choice of metals for cookware because: stainless steel is universally recognized as a safe metal for food preparation. It is considered a very clean and hygienic metal even used in many surgical aspects such as hip joint replacements. Resist rusting, pitting, and staining with proper care. A durable metal Easy to clean Maintains it luster Stainless steel is the number one cookware choice by consumers. It is nonpourous and nonreactive to foods when cooking unlike other metals such as cooper. In addition to the fully encapsulated slab bottom, having 3 ply side walls also contributes to the great heat retention that iCook holds. iCook has just combined the best feature of certain metals to make an exceptional product. iCook 3ply construction consist of stainless steel, carbon steel and another ply of stainless steel. Not many competitors have3 ply side walls , again which is a sign of a quality product. Plus the iCook set has different surface treatments of Highly polished mirror exterior provides long lasting good looks. Satin finish bottom promotes even efficient heat distribution. Inside sun-ray finish promotes even heat distribution and scratch-resistant clean-up.
- #20 The iCook brand also stands for health and healthy cooking. A culinary enthusiast not only wants food to taste good and look good, but also to be good for you. iCook helps you to keep what the garden intended in the way of nutritional content. iCook offers a cookware that can provide a healthy lifestyle with a nutritious way to cook for your family. Consumers are becoming more focused on healthy foods and want to eat healthy foods as long as they taste good and are convenient. Households are shifting away from fast food and back to traditional, tasty and high quality foods that can be prepared quickly. The iCook brand focus leads to our second trademark Vitalok™.
- #21 . A new trademark for the low moisture cooking method is Vitalok. iCook helps you to keep what the garden intended in regards to nutritional content because of Vitalok. Vitalok locks in the nutritional content from the garden. Vitalok provides more nutritious, better tasting, and more visually appealing meals.
- #22 Vitalok’s low moisture cooking method is the result of the precision engineered fit of the lid that allows foods to retain their: Natural color Flavor Texture Vitamins and minerals iCooks manufacturing specifics are + - 1/5000 of an inch. That’s a tight fit. The precision fit and rolled edge construction are what helps provide the low moisture cooking feature. The rolled edge also prevents dripping when contents are poured and prevents the carbon core from rusting. The rolled edge is finished with a proprietary operation that creates a seamless edge. Optional Demonstration: Hold the iCook pan and lid to the microphone and move lid noticing the little movement or wiggle room of the lid to the pan lip due to the precision fit. Next hold a competitors cookware pan and lid to the microphone and do the same thing. Notice the increase in movement and rattle sound. But the real story here is the Vitalok low moisture cooking method. Cooking in this method means you only need no more than a 1/4 cup water with items like vegetables. Sometimes, the water on the veggies themselves may be enough. While most foods can be cooked in low moisture, a traditional amount of water is required for rice, pasta, dried beans or other dried foods. Less water means more nutrient savings.
- #23 The real benefit of Vitalok is the retention of nutrients, flavor and texture of the food. Research conducted on the low moisture method used with Vitalok compared to boiling clearly shows the nutrient retention of major nutrients as shown here for niacin, riboflavin (B2), phosphorus, thiamin(B1), Vitamin C, Calcium, Iron. Independent studies showed that foods cooked with the Vitalok cooking method were preferred even in appearance, flavor and texture.
- #24 A third design element to all iCook system pieces is the new exclusive and patented handle design for great functionality and up scale market image. Ergonomically designed for optimal comfort. Stay cool handles are made of a Phenolic material which is heat resistant to 400ºF or 230ºC. Suitable for finishing off dishes in the oven up to 400ºF. Black matte finish is classic yet updated in appearance. Helper handles on larger pieces assist with lifting and provide a firm grip. Handles are designed to allow for easy storage, whether stacking and hanging. Hang hole in handle for space saving storage.
- #25 iCook offers new technologies, designs and advancements. New trademarks New features New exclusive patents.
- #26 The Multi-Ply Stainless Steel Cookware provides great features for great cooking: Multi ply aluminum and stainless steel the best combination of performance benefits. Vitalok low moisture cooking method for nutritious and appealing foods. Optitemp fully encapsulated slab bottom delivers great heat distribution and retention. New ergonomically designed handles and knobs are heat resistant and have helper handles and hang holes.
- #27 Handles are cleverly molded to enable lid to be rested between the lip of the pan and the handle as an alternative to placing on work surface. Large flameguards protect handles from flame and Fingerguards protect fingers from heat. Laser etchings on pan bottom and lid make matching pieces easy.
- #28 Stack cooking features. Nestable design for self storing lids and economy of storage.
- #29 Affiliate can add any information they may want to share with IBOs.
- #30 . Note to Trainer: Could do an activity by having IBO list the ten different things from Gourmet as a review.
- #34 Markets should add the set configurations that fit your market offerings . In addition to the iCook multi-ply and nonstick cookware pieces,there are several accessories available to your customers who are looking for that little bit extra to add to their working kitchens.
- #35 These include: New pasta inset pan Steamer grater Set of stainless steel mixing bowls with lids Diffuser to help better control cooktop heat.
- #36 The newest addition to the iCook cookware system is the Pasta Inset and adapter ring. These pieces are designed to be used with the 8L pan and lid. A patented design that allows you to cook and drain foods all in the same container. With the adapter ring placed on top of the 8 liter Dutch oven, the pasta inset can use the notches on the side of the pan to self drain foods, a patented design feature. Easier and safer that using a separate strainer or colander. Less cumbersome and eliminates the risk of a steam burn. Do not be mislead by its name. The pasta inset can be used for cooking and draining not only pasta, but large vegetables like corn on the cob, potatoes, seafood or wontons.It could even be used a deep fryer with oil, like for tempura. Great and versatile piece in the kitchen. A fun yet practical piece in the kitchen.
- #37 Another versatile accessory is the steamer/grater. Can be used for fine coarse grating, slicing and steaming. Designed as a stack cooking component Can be used to support a utensil such as the double boiler to steam, reheat food and melt chocolate.
- #44 The iCook stainless steel cookware products are designed and manufactured to provide a lifetime of quality and satisfaction. Following a few simple use and care steps for your cookware will help you make sure your pans look good and last. Before first use, wash each piece in DISH DROPS or LOC and a small amount of vinegar. This removes any oils or polishes left from the manufacturing process. Always use medium to low heat settings. You may need to experiment to discover the best heat levels for your type of cooktop. The diameter of the pan should closely match the diameter of the cooking unit. This way gas burner flames will not extend up the side of the pan. Use correct pan size for the job. Choose a utensil that will be at least two-thirds filled when cooking a dish. Use correct lid with pan. Refer to etchings to match up markings. Protect your cookware by never cutting in the pans.
- #45 To protect your handles, do not allow flames to extend up sides of the pan. You may find that the lid will stick if the pan is removed from the heat and allowed to cool. Placing the pan back on the burner and reheat slightly on medium to low heat to loosen the lid. Do not pry or force. Avoid placing a hot lid flat on kitchen surfaces as it can temporarily become locked to the surface. If this occurs, gently twist to release or lay a warm towel on top of the lid to release. Do not pry. If necessary you can lay a warm towel on top of the lid for a few minutes to help loosen it from the surface. Never leave empty cookware on a hot cooktop.
- #46 When cooking, salt should be placed directly on food or in liquids , not directly on the pan surface. If cooking pasta, bring water to a boil before adding salt, then stir until salt is dissolved If salt deposits form pour in a small amount of vinegar to dissolve them, then rub with a brown paper bag or paper towel. Rewash, rinse and dry. If allowed to linger, the combination of salt, acids, oils, and “hard” water can corrode the surface. Do not use the cookware as a food storage container. Proper cooling storage temperatures can take too long to reach due to the efficient heat retention property of the cookware. Do not put a hot pan in cold water as repeating this procedure over years can affect the pan integrity. Allow the pan to cool first to avoid any warping. It is best to hand wash pans with DISH DROPS as soon as possible after each use. Amway LOC Plus Soft Cleaner can be used on all surfaces of the pans and lids. Scrub Buds can be used on the inside surfaces and pan bottoms. Do no use SCRUB BUDS, steel wool or abrasive powders on the mirror finish exterior surfaces. Stainless steel can begin to show white spots or pitting from lack of prompt care, the cooking surface, not the mirrored surfaces can be cleaned with Chrome and Glass Cleaner and brown paper or a slurry of LOC Plus Metal Cleaner and vinegar. Various compounds and hot drying cycles may damage the handles and knobs,so dishwashing is not recommended. Dishwasher can also dull the sheen of the stainless steel. For additional use and care instructions, be sure to read the product literature that is packaged with your cookware.
- #47 More pieces are evolving in the iCook line for the future. Inspiring nutritious cuisine. iCook, superior quality with today’s technology for today’s cook.