FAQ's

Turbo Cookware is a unique and revolutionary cooking apparatus, featuring a patented dome cover that captures, converts and circulates the rising steam into turbo powered convection steam.

The base of a Turbo™ all have a dual ledge system which is incorporated into the base allowing the cover to rest in its own area (making a vapor seal) and the inner part of the ledge lets you add a steam rack which allows you to cook in the dome cover area simultaneously while cooking in the base. Using the steam rack doubles the amount of food you can cook in a turbo cooker.

Our patented Steam Vent Knob controls steam flow and rotation allowing you to change the convection process inside the cover, pasta can be cooked with the cover on, the changing flow of steam lets you bake a cake and so on.

SteamCooking™ is the simultaneous combining of traditional cooking methods and adding the cooking techniques of steam at the same time.

Example: Steam + Frying = SteamFrying™! This technology provides for healthy cooked food, with a fried-food texture, all with little or no oil.

SteamCooking™ cooks’ food evenly, efficiently and remarkably fast. SteamCooking™ retains moisture, nutrients, flavors and seasoning all the while accelerating the cooking process, so you spend less time in the kitchen.

The high domed cover of Turbo Cookware™ forces the steam to rise, fills the entire dome with steam and rotates the steam in a convection process. This large volume of steam remains in the Turbo Cookware™ longer than in traditional cookware, slowing down the evaporation process. The Dome Cover and the Dual Ledge are the secrets to how SteamCooking™ works.

We had several scientific tests conducted to demonstrate the SteamCooking™ process. Starting with a theoretical analyzes conducted by Neil Bulman-Fleming, BSC Physics from the University of Victoria, we were able to determine how the convection process was manifesting itself within the Turbo™ Cooker.

The tests measured the conduction from the pan and steam, the radiation in the cooking volume and other key factors – as well as studying the effect of the valve in the cooking process. The tests were sampled against how other cooking devices perform under the same conditions.

The conclusions determined that there is a coloration to the size, depth and volume of the cooking base versus the shape, size and volume of the Dome Cover.

For the complete reports click the links below.

See LINKS

Theoretical Analysis

Cover Height Analysis for Convective Heat Transfer

Parameter Analysis for the Turbo Cooker

Parameter Analysis for the Turbo Cooker Part 2

Prepare healthy meals for the entire family from frozen to the table in 15minutes, so instead of ordering food, or cooking un healthy meals from packaged ingredients because they are convenient now you can prepare healthy meals from scratch as fast as using un healthy ingredients.

SteamCooking™ is a heathier cooking process than all cooking methods used in traditional cookware because you can fry with any liquid instead of using fats or oil. And, SteamCooking™ infuses taste and flavors into the food, so you get tastier food which is more satisfying and filling so you will enjoy cooking and love the tastes.

We have recipes that are evaluated by the Canadian Diabetes Association and have the Food Choice Values and Symbols on many recipes.

Yes, you can use the Turbo Cooker base just like any other traditional piece of cookware, using the Dome Cover gives you the SteamCooking™ benefits but all Turbo™ Cookware are high quality cookware, with premium non-stick coatings.

SteamFrying™ meat will give you a crispy outer texture and a moist inside

SteamBaking™ makes the moistest cakes, and they will last longer than oven baked cakes

SteamRoasting™ is the same as SteamFrying™ but roasting typically is for an entire chicken, roast etc. not a steak or chicken breast.

SteamStewing™ will prepare a stew faster than traditional ways to stew, retain more nutrients and improve the taste.

SteamGrilling™ is like SteamFrying™ just using marinates or sauces to give the typical grill taste.

SteamSlowCooking™ is not a twist on words, because of the speed of a Turbo™ Cooker without sacrificing taste because it cooks fast – you can get a slow cooked taste in less time than you would in a slow cooker.

We have developed a forged process to make lighter weight cookware but with a solid base. The forged process compresses a thick aluminum disk into a thinner pot or pan, the structure of the aluminum is more condensed so it has less possibility to warp and we incorporate a induction plate which is stainless steel, which improves the strength and allows the cookware to be used on EVERY stove type.

The Dome Covers are made of 18/8 stainless steel, polished in the interior to reflect heat onto the cooking surface and the exterior is brush finished so it stays clean.

The Handles are also made of stainless steel and the steam vent knob is phenolic which is oven safe up to 350 degrees.

Because the bases are nonstick, you can wah them by hand as they will come clean with just a wipe and some warm water, you can use a scouring pad or they can go in the dishwasher as well.

The Stainless-steel Dome Covers and steam rack also are dishwasher safe.

A Turbo Cooker is a low pressure cooker, there is no locking mechanism or gasket and because of that some steam can come out of the side of the cover while cooking – simply reduce the heat slightly and this should rectify the escaping steam – but even with some steam escaping the Turbo will still cook just as well.

Every recipe and all the timing in the cooking guide come with precise amounts of water to use, try a few recipes you’ll see they are very accurate.

Of course, but we suggest that if you want to use oil, follow our recipe and add a small amount of oil at the very last few minutes – you;; get the taste of the oil (or butter) without it saturating into the food.

The racks can be used inside the Turbo™ Cooker by placing them onto the inner ledge of the base. We did not make a special tool to remove the rack, you can use a common kitchen fork, the rack was designed to use various sized forks.