Since its inception the saucepan has never undergone a fundamental change in its stated purpose (a vessel for the cooking of foodstuffs). The only factors which distinguish one saucepan from another are its design, material it is constructed from and cost differential, if you have seen one saucepan you have seen them all. They all do the same inefficient job, in the same way, in the same amount of time.
Cooking Solutions Ltd has realistically invented an intelligent saucepan which automatically distinguishes itself apart from all other products within its class. Visually the product is barely indistinguishable from any other saucepan on the market, the secret of its ability lie within its very structure and design, not what it looks like but how the design itself establishes and performs the scientific and biological principals of cooking food without any form of outside influence in terms of testing, tasting or constant observation. As a direct result We have re-engineered and designed a staple global product which by its very nature makes all existing cookware obsolete.
The inventions goal is to create a paradigm shift in the way people cook their food, by providing the world's population with a unique affordable foolproof cooking utensil, enabling users (regardless of previous cooking experience or knowledge) to produce self cooked food to a consistently high standard of flavour, consistency and nutritional value regardless of the raw food products state of quality and molecular structure before the cooking process. The cooking system and process can demonstrate with empirical evidence that quantifiable savings in time (considerable reduction in cooking time), energy (lower fuel source consumption), natural resources (considerable reduction in amount water required to cook food) and the high retention of nutritional value of the cooked product, are achieved with the utensils use.
The product and it’s design in essence, is to allow heat out and not moisture; moisture loss for the entire cooking cycle of all foods is less than 1%, allowing 2/3 less water to be used than in conventional cooking methods. The usage of 2/3 less water is also is a direct link to the energy savings of 2/3 less, because throughout the cooking process of all food stuffs, the unique design of the lid maintains a constant pressure of 0.1 ATM which is above the ambient pressure that any other saucepan currently in production can produce or maintain; this constant applied pressure facilitates the onset of cooking at a greatly increased speed, thus saving 50% plus in the time required to cook foodstuffs to a optimally superior flavour, texture and consistency, while the penetrative effect of the minimally applied pressure on all cooked food stuffs ensures that the nutritional values of the food are maintained at maximum possible levels.