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.
Care and Use
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.
- May I use L.O.C. ™ Multi-Purpose Cleaner instead of DISH DROPS™ Dishwashing Liquid to wash my 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.
- What is the best way to remove a stain from my cookware? The surface of my cookware has a purple/blue/light brown tint to it. What is it and can it be removed?
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.
- After I browned some meat, there is a white film on the surface of the cookware that I can’t remove. What’s wrong?
The white film is protein from the meat. This can be cleaned using a mild abrasive scrubber or by cleaning with L.O.C.™ Plus Soft Cleanser.
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 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 added water or the foods natural juices that form when cooking.
- Is cleaning and caring for my iCook™ Non-stick Cookware any different than cleaning and caring for my iCook Stainless Cookware?
Yes. Extra caution is needed when washing and caring for your non-stick cookware. Please follow the Care and Use instructions included with the cookware.
You will want to avoid using any abrasive cleaners or scrubbers when washing your iCook non-stick cookware. Abrasive cleaners or scrubbers can permanently damage the non-stick coating either by scratching it even removing it from the pan.
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.
If your cookware is placed in the dishwasher, you will need to season the surface before you use it again.
No. The high heat in a dishwasher can cause the plastic lids to warp. Once warped, they do not easily fit onto the bowls.
The process of seasoning fills any pores in the cooking surface with cooking oil. It enhances release on non-stick coating and conditions the coating for longer lasting release.
To season it for the first time, lightly rub cooking oil onto the non-stick surface, then heat the cookware over medium heat until it is just warm to the touch. When the pot or pan cools, sponge it gently with a mild detergent in warm water and rinse clean. It's ready to go.
How frequently you season it really depends on how often you use it and whether you put your non-stick cookware in the dishwasher, where prolonged exposure to harsh cleaning agents removes any seasoning already done. If you don't put your cookware into the dishwasher, you will probably want to season it weekly or any time you notice that food is beginning to stick. If you do put your non-stick cookware in the dishwasher, you will want to season it each time you use it.
Cookware handles can become dull from age or cleaning in an automatic dishwasher. iCook™ Cookware handles are replaceable. Replacement handles can be purchased.
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.
Yes, it is possible to crack the glass if you over tighten the knob. It is not likely that the glass will crack if the knob is tightened normally by hand. It is possible to crack the glass when holding the knob in place and over tightening the screw using a screwdriver.
When a phenolic handle is overheated, it may omit an odor. The odor arises from cresols in the phenolic. Cresols are common in the environment but usually occur at low levels as they break down quickly. They occur most commonly from vehicle exhaust and cigarette smoke. At very low levels, they are not considered harmful. Breathing high levels of cresols for a short time can result in irritation of the nose and throat.
The best way to avoid the release of cresols from phenolic cookware handles is cook at recommended temperatures. Avoid using high heat. Keep gas flames low so that there is no direct contact with the flame and the cookware handle. Do not allow gas flames to extend beyond the diameter of the pan base.
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 pans for broiling as broiler temperatures can easily exceed 500°F / 260°C. 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 VITALOK cooking method uses lower temperatures and less added water. Cooking at lower temperatures helps prevent nutrients from breaking down. When you use less added water, you will retain more of the water soluble vitamins and minerals in the foods you cook.
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 helps to 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.
The VITALOK cooking method works by creating a moisture seal between the pan and the lid. As steam condenses on the inside of the pan’s lid, water begins to collect between the pan and the lid in an area that we call the “set down.” When the set down area has sufficient water in it and the proper cooking temperature is maintained, the moisture seal is formed. The moisture seal helps prevent moisture from escaping from the pan allowing the food to cook in a gentle steam vapor.
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.
- How does the glass lid on the non-stick pans create a VITALOK™ seal? How does the glass lid prevent steam from escaping?
The glass lids used on the non-stick pans does not create the water seal necessary for low moisture cooking. The type of cooking commonly done in non-stick fry pans does not require any special control of steam generated by the foods being cooked. In most instances, it is desired to vent steam when frying foods.
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.
Stack cooking is a convenient feature of the iCook Cookware. This feature has been included in the design of this cookware line for almost 50 years! Stack cooking allows you to cook an entire meal on one burner saving space and energy.
You create a stack for cooking by placing the compatible components in the set one on top of the other. It is important that you always use the large pans at the base of the stack and place smaller ones on top for stability.
To stack cook, follow these simple steps:
- In the 8-Liter stock pot, place foods like large cuts of meat or stews that weigh more and take longer to cook or have more volume.
- When cooking meats, first preheat the pan using 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.
- Cover the stock pot with the Senior Dome Lid and reduce the heat to low.
- Place food in a smaller pan with the lid on. Heat the smaller pan on a separate burner until the VITALOK™ seal forms.
- Place the smaller pan on top of the Senior Dome Lid.
- The food in the smaller pan will continue to cook with the retained heat from preheating and from the heat that rises from the pan below.
You can only stack cook if your non-stick pan is on the top of the stack. Follow stack cooking directions above. You cannot stack cook with your non-stick pans on the bottom of the stack as there is not a dome lid that is sized to fit the non-stick pans. The dome lids are critical to stack stability.
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 when the lid has loosened.
When the lid was placed on the flat surface, the air under the lid cooled and contracted and a partial vacuum formed. It will be necessary to heat the lid sufficiently to cause the air to expand, allowing the lid to free itself. This can be accomplished by following these directions:
- Place a towel over the lid.
- Slowly pour enough hot water over the towel to soak the towel.
- Allow the hot, wet towel to remain on the lid for several minutes to heat the lid.
- Check to see if the lid has loosened. Do not try to pry the lid loose.
- If necessary, repeat several times.
- It may help to pour some hot water around the rim of the lid while the hot, wet towel is in place on the top of the lid.
NOTE: Never place a lid on the surface of a glass/ceramic/vitro ceramic cooktop as this can cause the cooktop surface to crack.
The lids are made of glass and they can break of dropped. The glass is tempered to increase the resistance to shattering. The stales steel band around the rim also provided added resistance to breaking and chipping.
Glass which has been heated to a temperature near its softening point and is forced to cool rapidly under carefully controlled conditions is described as “heat-treated glass.” This process removes undesirable stresses and results in additional strength, resistance to thermal stress, and impact resistance.
The cookware is specially designed for space saving stack storage. Just invert the lid in the pan that it is designed to fit and stack them with the larger pans on the bottom. Most customers can successfully store the cookware in two stacks.
The handles on iCook Cookware pans are designed with a hanging hole to allow them to be hung on a rack or on the wall.
It is not necessary to preheat the pan on high. This is especially true with the fry pans which have an aluminum core in the slab base which helps conduct heat evenly throughout the cooking surface.
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.
iCook™ Cookware does include three non-stick coated sauté pans.
You may use any of the iCook™ Cookware pans with a Heat Diffuser.
The stainless steel mixing bowls can be put into the freezer as part of food preparation. Do not store foods in the mixing bowls in the freezer for prolonged periods as some foods can cause the stainless steel to pit. Do not put the plastic lids in the freezer as shrinkage can occur.
The mixing bowls can be used in an oven. Oven temperatures should not exceed 177°C to prevent discoloration and warping. NEVER put the mixing bowl lids in the oven.
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.
- Why is there a difference in construction between the iCook™ Stainless Steel Cookware and iCook Non-stick Cookware?
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.
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).