iCook

  • iCook™ Cookware is made from a thick, heavy gauge (thickness) stainless steel with an OPTITEMP™, induction range compatible, fully encapsulated slab base for durability, longevity and even heating. Many, less expensive cookware products are lighter because they are made from aluminum which weighs less than stainless steel or it is made from thinner stainless steel. The heavy gauge solid stainless steel lids help contribute to successful VITALOK™ cooking by helping to keep the moisture seal intact.

  • Since automatic dishwasher cleaning can dull the appearance of the handles over time, hand washing is recommended. Hand wash as soon as possible after each use with DISH DROPS™ Dishwashing Liquid and hot water. Dry the cookware by hand using a soft cloth or leave it to air dry.

  • Most burnt on foods can be removed. iCook™ Cookware has stainless steel exterior surfaces. Stainless steel is the most popular cookware material sold today because consumers like the durability and easy cleaning that arises from the very hard surface and low porosity of the stainless steel.

    First, place some water in the pan to cover the burnt on foods. Bring this to a boil. Often, this will be sufficient to lift the burnt on foods from the surface of the stainless steel.

    It that does not work you can clean your cookware using L.O.C.™ Plus Soft Cleanser with a standard kitchen sponge. Scrub in the same circular direction as the brushed finish on the inside of the pan. Rinse thoroughly and reapply if needed.

    Cleaning burnt on foods can be difficult and may take some effort. Remember that when cooking with iCook™ Cookware, you should be cooking at low to medium temperatures. Never leave food that is cooking unattended on the stovetop.

  • Mix one part L.O.C. ™ Plus Soft Cleanser with three parts DISH DROPS™ Dishwashing Liquid to produce a watery paste.  Spread this onto the surface of the pan.  Allow this to sit for twenty (20) minutes.  Scrub gently to remove the burnt on oil.  Caution should be used when scrubbing the mirror finishes on the cookware to prevent scratches.  

  • You should wash your iCook™ Cookware in hot soapy water with DISH DROPS™ Dishwashing Liquid before using it for the first time to remove any residual manufacturing oils or polishing compounds.  Although the cookware is washed before packaging, it is possible that some manufacturing oils or polishing compounds could remain on the cookware. 

  • There are no compatibility issues when using L.O.C. Multi-Purpose Cleaner to wash iCook™ Cookware.  It will perform similarly to DISH DROPS Dishwashing Liquid although it may not have the same soil holding capacity when washing heavily soiled pots and pans. 

  • This type of discoloration is caused by high heat or hot spots that occur when you do not stir your foods occasionally. This discoloration can be removed with some effort. Start by soaking the stained area with lemon juice or vinegar, then scrub with a mild abrasive scrubber sponge. Rinse thoroughly and then scrub any remaining stain using L.O.C.™ Plus Soft Cleanser with a mild abrasive scrubber sponge. Repeated cleaning may be necessary to remove these stubborn stains.

    You can avoid getting these heat marks on your cookware by always cooking at low to medium heat and by stirring your foods frequently.

  • White spots are mineral deposits, such as calcium and sodium, which exist naturally in tap water and foods.  These minerals can be removed by cleaning with L.O.C.™ Plus Soft Cleanser.  Vinegar is also very effective.  Just pour a small amount in the bottom of the pan and allow the spots to dissolve.   

  • The white film is protein from the meat.  This can be cleaned using a mild abrasive scrubber.

  • The small pits that you see are salt corrosion of the stainless steel.  Stainless steel can corrode when salt is present especially where the stainless steel is heated.  Unfortunately, these cannot be removed.  It is possible that these pits can become deep enough that they penetrate the stainless steel outer layer.  When this happens, iron based rust can begin to develop.

    To avoid getting salt pits, do not add salt directly on the surface of the pan.  Any added salt should be dissolved in water or natural juices of the food that form when cooking.  

  • The handles and knobs on iCook™ Cookware are attached with screws.  The screw attachment system is used because our customers have indicated that they want handles and knobs that are replaceable in the event that they should become damaged or broken.

    The knobs can be tightened by simply holding the lid firmly and turning the knob clockwise.  The long and side/helper handles can be tightened by turning the screw clockwise using a Phillips head screw driver. 

    Screws loosen over time.  Handles and knobs should be checked regularly and tightened as necessary.

  • No. The long and side or helper handles are not interchangeable. The attachment system is different and the different styles will not fit on the other attachment system.  

  • Try to select a pan so that it is approximately 2/3 full of food.  A pan that is too small will crowd the food and the food may not cook evenly.  A pan that is too large may not create a moisture seal when attempting VITALOK™ (low moisture cooking).  A pan that is too large may require that extra heat be applied wasting energy.  It is also important to select a burner that is the same size as the pan or control a gas flame so that it does not extend beyond the base of the pan.

  • You may use iCook™ Cookware on the stove top or in an oven.  The pans can be used in an oven at temperatures up to 400°F / 200°C.  Frequent use of the cookware in the oven can dull the appearance of the handles.  It is important to understand that oven temperatures can vary significantly from the temperature on the indicator dial.  Check the actual temperature occasionally using an oven thermometer. Never use the cookware on an outdoor grill as temperatures on these appliances are difficult to control and flare ups may easily occur that could damage the pans and/or handles.

  • No, iCook™ Cookware is designed for use on the stove top or in a conventional oven.  It should not be placed in a microwave oven.  The pans are metal and may arc in the microwave.

  • iCook Cookware is designed for most common cooktops including glass/ceramic cooktops.  The fully encapsulated slab base on iCook Cookware has a base that is nearly flat allowing for good contact with these types of cooktops.  Refer to the cooktop manufacturer’s use instructions for best results.  

  • Most induction cooktops require cookware that has a magnetic base. iCook Cookware’s fully encapsulated slab is magnetic and therefore, induction range compatible.  Refer to the cooktop manufacturer’s use instructions for best results.  

  • Any nylon, plastic, or wooden utensil will help prevent scratches on the pan.  Never use a knife to cut food directly in the pan as scratches will occur.  Metal utensils can be used but avoid applying significant force to prevent scratches.

  • The moisture seal is broken when you lift the lid.  It is best if you can check your food by lifting the lid just high enough to insert a fork inside the pan.  Whenever you check your food, you will have to allow the moisture seal to form again before VITALOK™ cooking can begin again.  Try not to check your food too often.  This will save time and preserve the foods' natural color, flavor, texture, and nutrients.  As you become more accustomed to cooking with iCook™ Cookware, you will learn how quickly foods cook.  You will quickly gain confidence allowing you to check your food less often for the desired doneness.    

  • Cover the pan with the correct lid and place it on medium heat.  On a gas cooktop, medium heat will have a flame that covers the base of the pan.  If the flame extends beyond the base of the pan, you will need to reduce the heat. In about 3-5 minutes, vapor will begin to escape from between the pan and lid.  You may hear a faint fluttering sound.  Spin the lid on the pan.  If the lid spins freely, the VITALOK seal has formed.  Reduce the heat to low. 

    If water sputters from between the pan and lid or the lid rattles, the heat is too high.  Reduce the heat to low and/or remove the pan from the burner allowing the pan to cool slightly. 

    If the lid does not spin freely but rather gets stuck in place, the heat is too low.  Adjust the heat upward slightly until the lid spins freely.

  • iCook™ Cookware is a versatile cookware set that can be used for a variety of cooking methods.  In addition to the VITALOK method and stack cooking, the cookware can be used for stewing, boiling, steaming, roasting, poaching, frying, braising, simmering, sautéing, reheating, stir frying and a multitude of everyday and specialty cooking methods.

    The benefits of VITALOK cooking are worth trying this method.  VITALOK cooking helps foods retain their natural color, flavor, texture and nutrients.  Once you learn to cook using this easy to learn method, you will feel confident enough to try a variety of foods cooked this way.

  • If the lid is stuck to the pan, it is probably because the contents of the pan or the pan itself have cooled creating a partial vacuum.  Do not try to pry the lid from the pan.  Place the pan on the burner and heat on low checking every few seconds.  Heating the pan will cause the air in the pan to expand allowing the lid to free itself from the pan.

    If the lid is stuck because there is food trapped between the pan and the lid, pour a small amount of water in the set down and heat on low.  Check every few seconds to see if the lid has loosened.

  • It is not necessary to preheat the pan on high.  To preheat, place the pan on the burner set at medium heat.  On a gas cooktop, medium heat will have a flame that covers the base of the pan.  If the flame extends beyond the base of the pan, you will need to reduce the heat.  Heat the pan at medium for 2 – 3 minutes.  Add a few drops of water to the pan.  If the water beads up and dances around, the pan is at the searing temperature needed to brown meats.

    Never leave an empty pan on a hot burner except to preheat the pan.  Do not preheat for more than 2 – 3 minutes.  Do not leave the any pan that is heating unattended on the stove.

    It is not necessary to fry foods on high when using iCook™ Cookware.  The pans have an aluminum core in the slab base that conducts heat effectively even when cooking at lower temperatures.  

  • When you are browning meats and place them in a preheated pan, the meat will stick initially.  This is normal.  As the meat browns and fat is released, the meat will loosen from the surface of the pan.  Always allow the meat being cooked to develop visible juice around its perimeter.  Once this juice appears, the meat will be ready to turn over.  Do not try to pry the meat from the pan or it will tear.  

  • Yes. Additional precautions for care and washing of non-stick cookware are required. Please, always follow the instructions.

    Never use abrasive cleaners and scrapers to wash non-stick cookware: they can damage the non-stick coating.

    As handles can grow dim after some time of being washed automatically in a dishwasher, hand washing is strongly recommended. We recommend a hand washing of the cookware every time after the use in a hot water with the DISH DROPS Concentrated Dishwashing Liquid. Then wipe it with a soft towel and just let it dry. After the washing in a dishwasher, the cookware should be prepared for the next use. 

  • While cooking, all the pores of the non-stick coating become oil-filled. This improves the non-stick coating properties and increases its life cycle.

    Before the first use slightly wipe the non-stick surface with oil and then heat it a little bit – the surface should be just warm to touch. Then cool your pot or pan, wash it with a sponge with a mild detergent in warm water and rinse it. Your cookware is ready for use. 

  • You can use the non-stick cookware only for the top level. You should not use it for the bottom levels though because there is no dome lid, which would have a suitable size for the non-stick cookware. 

  • You can put the stainless steel bowls into the freezer while cooking. Do not keep them there for a lot of time though, because some products can cause the stainless steel corrosion. Do not put the plastic lids into the freezer – they can become deformed.

    Mixing bowls can be used for the oven. To prevent their decolorization and deformation, the heat in the oven should not exceed 177 degrees. Never put the mixing bowls lids into the oven. 

Structural

  • iCook™ Stainless Cookware is made from multi-ply stainless steel with a fully encapsulated slab base. The pan bodies are 3-ply stainless steel which has layers of:

    • Stainless steel
    • Carbon steel
    • Stainless steel

    The base is made from a core of aluminum slab with a cap of ferritic stainless steel (magnetic stainless steel) for induction range compatibility.

    1 –Stainless steel

    2 – Carbon steel

    3 –Stainless steel

    4 – Aluminum

    5 – Stainless steel   

    This image shows the five layers of metal that make up the iCook Stainless Steel pan bodies.  Although there are five different layers, technically, they are not “5-ply” material. 

    The iCook Non-stick Cookware body is made from solid stainless steel with a fully encapsulated base.

  • The term “fully encapsulated” refers to the edges of the aluminum slab being fully covered with stainless steel to prevent corrosion of the aluminum. The base is applied through impact bonding. This method is sometimes also called friction welding.

  • The iCook Stainless Cookware has a larger combination of materials to capture the benefits of stainless steel, carbon steel and aluminum. The non-stick bodies have a single-ply stainless steel body because this allow for the formation of the sloped sidewall and an edge that promotes the easy removal of foods from the pan such as omelets and pancakes.

  • The OPTITEMP™ slab base on the iCook™ Cookware is applied through a process called “impact bonding” -- a form of mechanical welding where the parts adhere through the application of pressure or force and heat.

  • Stainless steel is most well known for its durability, corrosion resistance, easy care and beauty. However, it has poor heat conductivity and heat distribution.

    Carbon steel heats quickly and retains its heat well but is prone to rusting. It’s also porous and tends to trap food odors and flavors.

    Aluminum is primarily known for its good heat conductivity. It also heats rapidly and evenly. Aluminum also tends to be soft, discolors easily and can impart a metallic flavor to the foods cooked.

    The materials in iCook™ Cookware were selected to work in combination to provide the benefits of each material and to overcome the negatives associated with each material alone.

  • 18/8 or 18/10 stainless steel are other names for Type 304 stainless steel. The cooking surface and exterior of the pans and the lids are made from stainless steel which contains 18-20% chromium and 8-10% nickel. The terms 18/8 and 18/10 are derived from the required levels of chromium and nickel needed to be classified as stainless steel.

  • Stainless steel is often used for cookware because it can be formed into many different shapes giving consumers the cookware products that they desire. It has excellent corrosion resistance even when subjected to high heat. Stainless steel is also easy to clean because it has low porosity and relatively high hardness.

  • iCook™ Cookware handles and knobs are made from phenolic. Phenolic is a polymer with the ability to withstand high temperatures up to a maximum of 200°C.

  • The base thickness varies by item but is in the range of 7.6 mm.

  • The thickness of the coating on iCook™ Non-stick Cookware is proprietary to the coating supplier.

  • The three (3) layers of coating are sprayed onto the pans individually. The primer is principally binder. It promotes adhesion to the substrate (pan body). The mid-coat contains more fillers and pigment to build thickness and mask the substrate. The topcoat is rich in fluoropolymer for release or non-stick.

  • This is the arc spray that applied to the surface of the pan. It is a patented stainless steel (not an Alticor patent). This special alloy can withstand the welding temperatures used to apply it to the surface without affecting its properties. The application of this stainless steel is the most critical step in the non-stick coating process. If too little is applied, the reinforcement will be lessened. If too much is applied, the coating will be too rough. If the application temperature is too low, the stainless will not bond to the surface of the pan. If the application temperature of the stainless is too high, the stainless will flatten out on the surface of the pan and the wear resistance could be compromised. The details of this process are proprietary and are carefully controlled by the supplier.

  • The non-stick coating is called dual reinforced because it has both internal and external reinforcement. The external reinforcement is created by the “peaks and valleys” created by the arc spray process. The internal reinforcement is created by the addition of titanium ceramic particles that are added to the non-stick coating system.

  • The specified thickness of the glass is proprietary.

  • The specified thickness of the metal is proprietary.

Components

  • The Steamer is ideal for steaming foods and for use as a colander or strainer for rinsing foods or draining foods boiled in water such as pasta. It can also be used for stack cooking or stack steaming.

  • The Double Boiler is a versatile accessory. It can be placed on the 3-Liter Saucepan for “double boiling” over a water bath (melting chocolates, steaming custards, etc). It can be used during stack cooking for baking cake or cooking other foods separately from one another. It can also be used as a serving dish or for baking in an oven. It cannot be place directly on a cooktop burner as this can cause permanent deformation of the Double Boiler.

  • The Senior Dome Lid is designed to fit on the 8-Liter Dutch oven and can be used when stack cooking. It can be used on the Large Frying pan to provide extra capacity when preparing larger cuts of meat or poultry. When inverted, this lid can be used for baking in the oven (not to exceed 400°F / 200°C) or as a serving dish. It cannot be placed directly on a cooktop burner as this can cause permanent deformation of the Senior Dome Lid.

  • The Steamer/Grater Rack is multi-functional. The surface has both large and small grater blades for shredding/grating. There is a also a slicer blade allow for quick slicing of carrots, celery, etc. There is a slot that allows the user to lift a hot Steamer/Grater Rack from the pan using a fork or other utensil. There are round holes that allow for lifting the rack with your fingers when the rack is cold only. Food can be placed directly on the rack for steaming. The rack can also be used to support other dishes such as the Double Boiler for steaming or baking in these dishes under a Dome Lid.

  • The special design of the cookware creates a precision fit between the pan and the lid forming a VITALOK™ moisture seal. Once cooking begins, vapor is formed inside the pan. As the water condenses on the inside of the lid, it flows into the area between the pan and lid replenishing the VITALOK seal or back onto the foods being cooked. Volatilized flavor components won’t escape from the pan, but rather, are basted back onto the foods being cooked.

Warranty and Replacement Parts

  • Amway guarantees that the iCook cookware shall have no defects if properly used. A product is deemed defective if this defect is connected with materials of poor quality or improper manufacture or if this defect prevents the use of the Cookware by the Buyer or deteriorates the results of its use.

    Warranty does not apply to:

    (а) Cookware that was not put to good use or was used in such a way that is at variance with user instructions;

    (б) Cookware that was damaged due to lack of care or an accident, specifically due to physical damage and deliberate improper use, deformation, negligent care or food preparation at too high temperatures.

    The warranty period for the iCook cookware in Russia is 2 years (after the date of purchase in a Trading Center/receipt of a consolidated order).

  • You can purchase iCook replacement parts in Amway Trading Center or by placing consolidated order.

  • If a defect is discovered during the warranty period, you should apply to Amway.

    The Cookware shall be returned by an ABO, a direct buyer of the product, or other persons acting on the basis of the power of attorney (if the ABO is an individual, he shall provide a notarized power of attorney; if the ABO is a legal entity, it shall provide a power of attorney signed by CEO and certified with a stamp. The original of the power of attorney shall be provided).

    A part or a set shall be replaced at the request of an ABO how is directly in possession of the set or another person who acts on the basis of a hand-written power of attorney issued by the direct possessor and accompanied with a copy of the principal’s passport.

    1) If the Cookware was purchased in an Amway Trading Center, you should come to the Trading Center, fill out a claim form and provide the Cookware where a defect was discovered for evaluation.

    Amway shall give you an opportunity to choose a claims settlement option that suits you:

    • If you want to get a refund or to replace the defective Cookware set with a new set, you will have to bring the defective Cookware set to the Trading Center yourself.
    • If you want to eliminate the defect by replacing the defective part of the set, you will have to bring o the Trading Center only the defective part of the set. In such a case, we recommend that you first call the Trading Center and make sure that the spare part that you want is available at the Trading Center’s warehouse in order to avoid another visit.

    2) If you purchased the Cookware by way of placing a consolidated order, you can do one of the following:

    • Go to the nearest Trading Center and personally fill out a claim form. In such a case, you can choose a claims settlement option as you do when buying through a Trading Center. If you prefer to get a refund, this amount will be credited to you after your claim has been processed by a claims management specialist in the Company’s Head Office.
    • Send a completed and signed claim form (a claim form for the iCook Cookware is to be found at the site in the business information section) to Amway by post. The defective part of the Cookware should be sent together with your claim. Claim forms sent by e-mail/fax without the defective part shall not be considered. If your claim is considered justified, you can receive a refund of expenses related to the posting of the defective part. To receive this refund, you have to provide (attach to the claim form) a document confirming postal expenses (a sales check, an invoice).

Knifeware

  • Good cooking begins with good cutting. Although quality knifeware can be costly, properly handled and well-maintained knives are a lifetime investment invaluable to your work in the kitchen. Good knives offer ease of use and comfort when cutting. High quality knives that are well maintained require the use of less force when cutting, making it easier to use and less likely to cause injury to yourself.

  • There are two main parts to an iCook knife: 1) a single piece, fully forged blade, bolster, and tang; and 2) the riveted handle.

    The blade is made from a German stainless steel called DIN 1.4116. This steel is specially formulated for forged knives.

    The handles are made from a plastic called polyoxymethylene. It is a handle material that is commonly used in high end knives.

  • For three reasons: 1) The first is safety. Forcing a cut with a dull knife is one of the easiest ways to injure yourself. Properly sharpened and maintained knives actually help prevent accidents. 2) Second, for good cutting action. You will get straighter, cleaner cuts with a sharp, well maintained knife than you will with a dull knife. 3) Third is comfort. Using a high level of force over an extended period of time can cause discomfort to your hand. Keeping your knives sharp makes it easier to cut thereby reducing the required force and time per use.

  • There is a sharpener, built specifically for the iCook Knives and Shears, available for purchase (page 29). The sharpener may be used for the Chef, Santoku, Petty and Paring knives as well as the Shears. The Slicer requires professional sharpening due to the serrated edge.

  • For maximum performance, the knives (except the Slicer which needs to be done professionally) should be sharpened before each use. At a minimum, sharpen your knives one per month or whenever your knives become dull.

  • The Slicer does require professional sharpening due to the serrated edge. Because the Slicer is used to cut softer foods such as tomatoes or bread, the knife should not require frequent sharpening. If used properly, this knife may not require professional sharpening during its useful life. To prolong the life of this knife, avoid cutting on hard surfaces such as glass that can damage the edge.

  • Santoku is a Japanese term meaning "three good things" – a reference to the three cutting tasks it performs: slicing, dicing and mincing. It is a good compromise between a cleaver and a chef’s knife.

  • The hollow ground "grantons" allow the foods you are cutting to release more easily from the side of the blade. It is ideal for cutting foods that stick to the blade – such as potatoes. It is also great for cutting meats, fish and vegetables.

  • There are no set rules as to which part of a knife must be used to handle specific tasks. However, the tip, the center of the cutting edge and the heel are each best suited for certain types of tasks. The general rule of thumb is to use the tip for delicate tasks, the heel (end nearest to the handle) for the heaviest tasks and the center of the cutting edge for more general tasks or those that require longer strokes.

  • The knives are heavier than those offered in the past because the previous knife sets were stamped and the iCook Knifeware is forged. The forged construction results in a heavier knife with a thicker blade and solid bolster for increased strength and longevity.

  • Forged: A forged knife is produced from a steel billet (thick chunk of metal) that is heated and struck into shape with a multi-ton hammer. The stainless steel flows into the shape of the knife. A fully forged knife, such as iCook Knifeware, is one where the blade, bolster and tang are formed from one piece of metal. The forged construction is considered to be very strong, durable and long lasting. Forged knives are often heavier than stamped knives but are considered to have better balance.

    Stamped: Stamped knives are die-cut from flat stainless steel – like a cookie cutter. Stamped knives are lighter but don't have the same quality and balance as forged knives. Due to the lack of density, the stamped knives often don't hold edges as well as the forged knives. Stamped knives are usually less expensive.

  • The iCook Knifeware set comes with a durable, in-drawer drawer storage tray. However, if you prefer the aesthetic look of this Knifeware for presentation on the countertop, a wood block is available. (SKU 103169)

  • iCook Knifeware is NOT dishwasher safe. In order to create and maintain an edge on a knife, a special type of stainless steel is used. This steel is very different from the stainless steel used to make iCook Cookware. The stainless steel used to make cookware is very corrosion resistant. The stainless steel used to make knives is less corrosion resistant so it can rust if not properly cared for. Dishwasher use or soaking the knives can cause moisture to get trapped underneath the knife's composite handle; resulting over time in the development of corrosion/rust.

    Wash the knives in a solution of Dish Drops™ Liquid and vinegar before the first use to remove any lingering oils or polishes from the knives. Carefully wash the knives by hand with Dish Drops and water immediately after each subsequent use. All fine knives should be hand washed immediately after use. Do not soak your knives to prevent rust and accidental injury. Never submerge a knife is sudsy water and reach into the water to retrieve it as the exposed blade edge could cut you.

    Dry your knives thoroughly. Knives can be dried with a towel or air dried. Do not store your knives if they are still wet as rust could form. Do not allow food residue to remain on the blades for prolonged periods of time.

  • Never use an abrasive scrubber or cleanser to clean the knives. Stains or a mild discoloration are likely caused by a microscopic layer of food residue and/or a hard water film. This can be removed by gently scrubbing the blade in the direction of the brushed finish using a mild abrasive cleaner such as L.O.C.™ Plus Metal Cleaner or L.O.C.™ Plus Soft Cleanser and a nylon bristle brush. Use extreme caution so as not to get fingers near the cutting edge of the knife blade.

  • All stainless steels will corrode to some degree when exposed to salts. The term "stainless" implies a resistance to rusting, pitting and staining; not that the material is rust free. The type of stainless steel used to make knives is recognized as being more susceptible to attack by salts than are the stainless steels commonly used to make cookware. This is because it contains more carbon which is needed for creating and maintaining an edge. Because of this, it is important that you take special care to follow the care and use instructions provided to minimize the occurrence of rust. If rust spots do occur, they can usually be removed by gently scrubbing the blade in the direction of the brushed finish using a mild abrasive cleaner such as L.O.C.™ Plus Metal Cleaner or L.O.C.™ Plus Soft Cleanser and a nylon bristle brush. Use extreme caution so as not to get fingers near the cutting edge of the knife blade.

  • It is very important for safety and the longevity of the knives to store your iCook knives in the drawer storage tray or the optional wood block. Storing them in the tray or block ensures that you will not accidentally grab the knife by the sharp edge and cut yourself. It also ensures that the blades delicate edge will not get dinged or nicked. Never store the knives in a moist environment.

  • If storing knives for an extended period of time, apply a thin coat of vegetable oil to the blade surface to prevent corrosion and wrap the knife in newspaper.

  • Do not use the knives as a prying device (removing lids or bottle caps). This can cause the tip to break or the delicate edge of the blade to be damaged.

    The iCook Shears do have a lever / screw driver blade built into the end of the handle that can be used for prying. The iCook Shears also have a bottle cap twister built into the handle. More stubborn caps may be removed by applying gentle pressure using the built in nut cracker. There is also a built in bottle opener. Save your knives from damage by using the correct tool. The Shears may be the most suitable choice.

  • Do not use the knives to cut through bones. Cutting through bones can cause the knife blade edge to chip. The iCook Shears do have a chicken bone cutter built into the blade edge.

  • Do not use the knives to cut on hard surfaces such as glass, metal, granite, tile or hard plastic. Doing so can cause the blade edge to curl or chip. Sharpening with the iCook Sharpener may not be able to reverse the damage caused by cutting on hard surfaces. Professional sharpening may be required but would not guarantee that the damage to the edge will be reversed. When selecting a cutting board, always cut on a surface that has some resilience such as wood or plastic. There is a wood fiber laminate iCook Cutting Board available that is dishwasher safe, heat resistant, durable, and most important - great for protecting your knives.

  • If the handles on your iCook Knifeware begin to looks dull, simply rub the surface with petroleum jelly or vegetable oil. Wash with Dish Drops Liquid to remove any excess oil. Do not use the knife until it has been washed to prevent slipping in the hand.

  • No. No additional certification was sought for this product line.

  • No patents have been issued for iCook Knifeware. There are several patents pending that will be retained by the agent for the designer. Quixtar / Amway will not hold any potential patents for these products.

  • *
    The ergonomic design

    1.
    The weight of these knives is closely centered. The tip feels very light. Together, this makes the knives feel both well balanced and lively.
    2.
    The top of the bolster is curved allowing the user to grip the knife effectively in each of the basic chef grips.
    3.
    The bolster angle on the face of the blade allows for looser, more comfortable grip while maintaining overall control.
    4.
    The handles have a specifically designed curvature on the underside that adds control and stability especially when cutting larger, harder foods.
    5.
    The spine (top edge of the blade) is curved to improve overall balance and prevent the tip from becoming too heavy.
    6.
    The cutting edge is curved and follows the natural cutting action that the wrist enjoys. This curvature helps prevent the need to involve the elbow and shoulder when cutting. When cutting with the wrist alone, you maintain better control over the blade edge.
    7.
    The tip of the blade is lower than the handle to create more control when cutting.

    • The forged blade combines strength with balance.

Shears

  • This is a manufacturing defect. The shears should be returned for replacement.

  • Yes. The iCook Sharpener was specifically designed for sharpening both the knifeware and the Shears. Sharpen the Shears in the slot marked by the shears blade icon (located nearest to the center of the Sharpener). There is a carbide blade in the shears slot that has an angle specific to the shears blade. Disassemble the shears and put the edge of one blade along the carbide blade at a 90° angle. Pull the blade carefully towards you. Repeat approximately seven to ten times. Repeat with the other blade. Never slide the blade back and forth through the sharpener as this can scratch the side of the blade that does not have a cutting edge.

  • For best results, it is recommended that you hand wash the Shears. However, the blade edge on the Shears is much thicker than that on the knives and will withstand dishwasher cleaning. Some rusting may occur if the Shears are washed in the dishwasher.

  • Apply some vegetable oil to the joint. Open and close the Shears a few times to work the vegetable oil into the joint to lubricate it.

  • The blade is made out of high carbon stainless steel. The handles are a plastic called polypropylene.

    • The Shears are versatile having ten different functions: 1) cutting edge, 2) nut cracker, 3) cap twister, 4) bottle opener, 5) magnet, 6) lever, 7) screw driver, 8) wire cutter, 9) wire stripper, and 10) chicken bone cutter.
    • The blades separate easily for cleaning and sharpening.

Knife Storage Block

Knife Sharpener

  • Yes. The knife slot allows you to pull the blades through from either side. However, it is more difficult for those who are left handed to use the shears sharpener as the Shears can only be pulled through in one direction. You may find it easier to have someone who is right handed help you sharpener the Shears.

  • No. The sharpening stones may wear out over time. Replacement may be necessary.

  • No. The carbide tip in the shears sharpener will rust. To clean the exterior of the sharpener, use a damp cloth and a small amount of L.O.C. Multipurpose Cleaner to wipe the surface.

  • You may sharpen other brands of knives and shears in the Sharpener but the results may vary.

  • If you try to sharpen the knives or shears in the wrong slot on the sharpener, you will immediately notice a problem. If you try to sharpen the shears in the slot intended for sharpening the knives, you will notice that the shears blade will not fit into the slot. It will be nearly impossible to slide the shears blade through the sharpener. If you try to sharpen the knives in the slot intended for sharpening the shears, you will first notice that it is difficult to hold the knife straight up and down. When you pull the knife through, it will not slide but will bounce up and down. In order to prevent damage to your knives or shears, sharpen them in the intended slot as indicated by the icon on the sharpener.

Knife Storage Tray