Monday, July 8, 2013
AMC Cookware Production Video
AMC Cookware is no ordinary pots. AMC embark on the highest technology in the creation of this cooking system. Watch the video! You will be impress by it.
Thursday, October 11, 2012
AMC Premium System
The Cooking System Of The Future!
Why is AMC Cooking System Healthier?
The AMC Premium System has perfected cooking without added water and fat. The lid temperature indicator shows you how hot it is inside the pot. It’s easy to judge the ideal cooking range. AMC Premium System saves time and energy and makes for gentler cooking, retaining more vitamins and minerals.
Save time?
Definitely. No time is wasted during cooking, roasting or heating. After setting the audiotherm to the desire level, a signal sound will alert you when it is reached. You can now employ your time to do other chores.
Is cooking with AMC easier and quicker?
Yes! You can cook rice in just 3 minutes. Never before has healthy, enjoyable cooking so easy, quick and sure to succeed. With the AMC combination system, you can reduce the time spent in the kitchen. All the units have been well designed purposefully to adapt to one another. They are extremely versatile and offer many practical combinations for every household.
You save money every day?
Less fat, salt, water, energy and time, less food shrinkage, less food wasted and fewer new products to buy – the AMC Premium System is also a savings system in a long run!
You have more fun cooking
Unlike the traditional cooking, AMC is cooking with your head. You don't need to cook so hard for a meal. No sweat, no mess, no oil!
What is so cool about AMC Navigenio?
The AMC Navigenio is simply a stroke of genius! It can be used as a mobile cooker when placed beneath the pot, and as an oven when placed on top of a cooking unit. Heat adjustable, automatic control panel and energy saving; the AMC Navigenio is perfect for browning, baking, keeping food warm, grilling, cooking or flambaking.
Other Benefits:
- A cleaner and safer kitchen
Precision made lid removes risk of boiling over. Water from the lid does not drip onto work surfaces
- Easy to clean
Crystal polished smooth stainless steel surface.
No rivets,screw or ‘hard to get” corners
Precision made lid removes risk of boiling over. Water from the lid does not drip onto work surfaces
No rivets,screw or ‘hard to get” corners
- Keeps food warm
Great heat retaining, quality of the
Accuthermic-Compact-Base
- Handles designed to give confidence and safety
Comfortable to hold. All handles are easy to replace
- Can defrost food
- Safe in Oven
- All handles are heat resistant up to 300
- Space saving storage
Can be easily stored
Wednesday, October 10, 2012
WHAT IS SO SPECIAL ABOUT AMC POT
 With AMC, you have more than pots and pans, with AMC you have a system. The ideal tool for every job in the kitchen. 10 million customers all over the world are already entranced and convinced by it. The AMC Multicooking System is the only system in the world in which you can cook, roast, rapid cook, rapid roast, brown, combine and serve without additional water or fat. In this system, everything fits together, everything has multiple uses and everything combines together. The system is also capable of auto cooking using bluetooth signal to synchronise with Navigenio.  AMC cookware is suitable for all heat sources, including induction. The AMC cooking method The secret is the closed circuit. The food's own moisture rises, cools against the lid, drops back and is heated again.  The AMC Guarantee AMC uses high grade steel , surgically used steel that is suitable for cookware. With high grade steel, there is no porous on the surface, so no particles are left in the cookware, hence no carry over of stale food! No carbon is found in the cooking because no over heating due to AMC thick base technology .  |
Tuesday, October 9, 2012
CHOOSING A COOKWARE
What is the right cookware for me?
Price is always one of the factor. But healthy cooking and convenience is as important.
Now, let's discuss on the different type of cookware material so you have a background check before you purchase any cookware.
The primary consideration in choosing cookware is the material it is constructed from. Copper is the most expensive but also the best heat conductor. Superior heat conduction allows for even cooking.
Some manufacturers combine different materials into one pot, taking advantage of each metals' strengths. For example, you will find pans on the market made from stainless steel (a fair conductor but non-reactive) with a thick reinforced bottom containing aluminum (reactive but a better conductor).
The problem here is the heat conduction is not evenly dispersed throughout the pan and the bottom of your food will cook at an unacceptably disproportionate rate. You cannot braise food efficiently in such a pan. A pan with thorough and even heat conduction also eliminates “hot spots”. These are sections of the pan that are hotter than others, usually dead center in the bottom, which render browning your food uniformly a frustrating challenge.
Finally, a pan with good heat conduction rapidly responds to increases or decreases in temperature, thus allowing you quick control over the heat level. This attribute is necessary for successful cooking.
The problem with copper cookware, (beside the price), is reactivity. Copper, aluminum, and to a lesser extent cast iron, are “reactive” metals. That means they will chemically combine with certain foods, usually acidic ones, and alter the flavor and color of your preparation. Not to mention that you will be consuming unwanted levels of the metal.
Copper discolors and scratches easily as well.
Aluminum is a good heat conductor but as stated, reactive. Aluminum is also a soft metal and eventually wears down. It remains popular, especially in restaurant kitchens because it’s inexpensive.
Cast iron is not a very good conductor, but once it gets hot, it stays hot for a long time, mainly because of its mass. Cast iron is heavy. It is also inexpensive. However it has drawbacks as well: rusting, pitting, reactivity, and sticking to food. For all of these reasons cast iron pans must be “seasoned.” This means coating the entire pan, inside and out with oil or shortening and baking it to seal the fat into the pan, or polymerize it. This will thwart rusting and reactivity, and give you a non-stick surface.
Of course this protective layer breaks down over time and the process must be repeated. Some cast iron pans are coated with enamel. This is an attempt to ameliorate the dilemmas of cast iron while maintaining exceptional heat retention. I have one cast iron skillet for searing steaks. Nothing aside from a grill will give you that deliciously charred exterior. Another thing to consider about cast iron is its weight. That 12" cast iron skillet might look cool, but are you going to be able to pick it up when it's full of food?
You’re probably realizing at this point that there is no perfect pan. So which material can give us most of the qualities we desire with no glaring deficits?
Stainless Steel is the ultimate compromise. It provides the mid range in price and heat conduction, is durable, easy to clean, and non-reactive. Now we have a pan that embraces everything with one exception: price. You can’t have it all, but when you do, you have to pay for it.
Monday, October 8, 2012
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