Our cookware and bakeware is made from metal sourced from South Korea as there is not an American manufacturer for the unique Stainless-Steel, we use. They are however made in Wisconsin, only the metal comes from South Korea. The only part of the cookware that is not made in America are the long handles. We are actively searching for suppliers to transition back to 100% sourced and made in America as we prefer it.

Absolutely! AckCook comes with a lifetime warranty. While standard cookware may wear out in about 10 years, we commonly receive letters from happy customers who have been using their cookware daily for 40 years or more.

No, AckCook and Bakeware are free from any teflon coatings or chemicals such as PFAS, PFOS, PFOA and PTFE.

No, Our products are made from T-304, T316 and T400 Stainless Steel. They do not contain lead, or cadmium.

Yes, all our cookware will work on induction stovetops. Our bakeware will not though.

AckCook is oven safe up to 500º.

Cookware or bakeware that contains slight blemishes that don’t allow them to be sold as First-Quality. Close to 90% of the cookware’s imperfections are due to slight cosmetic blemishes such as scratches, nicks, or imperfections.

The ingredients are feldspar, linear sodium dodecyl benzene sulfonate (DDBSA) and oxalic acid.

If the base of the pots is narrower than the slow cooker, yes. But we don’t recommend it as our cookware is designed to fit the base nicely and securely whereas other brands might be more unstable.

The maximum output is 200 watts. It is designed to run on standard US plugs, international power outlets will need a converter. Temperature Range is 155 degrees to 255 degrees. Setting #1 155 degrees to 165 degrees Setting #2 170 degrees to 180 degrees Setting #3 200 degrees to 212 degrees Setting #4 245 degrees to 255 degrees

We do not suggest dishwashing our products, harsh chemical can damage the pans. We highly suggest handwashing for the best results and longevity of the pan. Using a dishwasher can void the warranty of certain products.

This is a process to ensure when you are cooking on a stovetop, you are getting the cookware to the correct temperature, for the best cooking results and the least sticking. Here is a useful video demonstrating how it is performed.

Thanks to the highest-quality, American-made, T316 surgical stainless steel we use to line all our cookware, AckCook is amazingly easy to clean — no matter how burnt-on foods appear to be. A soapy scrubber sponge is usually sufficient but if your mess is particularly stubborn, pour ¼ cup of water in the pan and heat it over medium heat, stirring up the burnt bits with a wooden spoon. Pour off the hot water then use a wet sponge and very thick paste of water and Americraft Stainless Steel Cleaner, baking soda or your favorite stainless steel cleanser. Stainless-Steel Pan is NON-STICK | The Water Test | The Prince Eats

White Spots- These are salt deposits that can form when using salt in cooking or salt water, they can be removed with a paste of vinegar and stainless steel cleaner. Rainbow Discoloration- This is most often caused by overheating the cookware or bakeware. It can be removed by either using some baking soda and a scrubber or stainless steel cleaner. To avoid this, reduce the cooking temperature. Cloudy Discoloration- This is caused by hard water used during cooking. It can be removed with baking soda and a scrubber or some stainless steel cleaner. To avoid this, in the future a water softening system will help. Bronze Discoloration- This is most often caused by overheating the cookware or bakeware. It can be removed by either using some baking soda and a scrubber or stainless steel cleaner. To avoid this, reduce the cooking temperature.

A stuck lid is caused by a vacuum inside the pot. The best way to solve this issue is to let the pot cool down. Another option is to place a hot towel on the lid for a few minutes to get the lid unstuck. If becoming room temperature or a hot towel does not allow the lid to be removed try putting the pot in the fridge or freezer to further loosen the vacuum suction.

Unfortunately, no we are unable to combine discounts. We suggest using whichever discount is greater.

Yes, we use a third party service called IDME to verify IDs. When you check out on our site there is a button under the coupon code box that will allow you to verify your ID and get 26% off.

Some stovetops run hotter than others no matter how low you go. We recommend purchasing an inexpensive flame tamer or cooking on one of the rear burners which typically use fewer BTUs.

Absolutely. To fry, simply preheat your empty skillet on medium-low. Since eggs don’t release moisture or fat, after preheating you will add a small amount of butter, oil or cooking spray and fry as usual. To boil an egg without water, place a wet paper towel in the bottom of a small pan. Insert 3 eggs (for starters) and place the lid on the unit. Cook on medium heat until a vapor seal is formed and the lid spins, then turn to low. With the cover on, cook for 13 - 15 minutes for hard eggs, 7 - 8 minutes for medium, and 5 minutes for soft. Remove the paper towel and pour cold water over eggs. Replace the cover and shake to crack the shells. Peel and serve. A special bonus – no greenish ring around the yoke!

Burgers, steaks, or pork chops come out moist and tasty using the same easy procedure as chicken. For seafood recipes, use the same technique with a little less heat. If desired, add a little butter or extra virgin olive oil to taste. Fish dishes will cook up moist, flaky and tender every time. For beef or pork roasts and wild game, preheat the pan on medium heat. Sear and brown on one side for 10 minutes with the cover off. Then add thickly sliced onions and/or other vegetables beneath the roast, cover with a lid and cook on low for 40-50 minutes. Any meat entrée recipe will turn out moist and delicious in a fraction of the cooking time of conventional cookware – all without added oil, lard, or shortening!

AckCook makes cooking these foods easier than ever! For rice, pour 1 3/4 cups of water and 1 cup of rice into a utensil - no need to bring water to a boil first. Place the utensil on medium heat and cover. When you see vapor escaping from the lid, turn to low and cook for 8 minutes, then remove from heat. Let utensils stand covered for 25-30 minutes. The rice will not overcook, and will turn out tender and fluffy every time! Tip: Add raisins and serve with milk and honey for a delicious and healthy breakfast. Cook beans and pasta just like you always have, but in 30% less time using only medium to low heat! Because beans and pasta have no moisture, you will need to add water. But don’t worry about soaking those beans all night – AckCook makes soaking a thing of the past! Now you can enjoy beans whenever you want them, without having to plan ahead. For vegetables, fill your AckCook Vapor® Cookware at least two-thirds full with cut veggies, cover and cook on medium heat until you see vapor escaping, then reduce the heat to low. Cook for about 5-8 minutes and remove from heat. Allow to sit 10 minutes with the cover on and serve. Broccoli, carrots, brussel sprouts, turnips, fresh spinach, green beans and other veggies turn out fresh, crisp and delicious. Since kids often complain about veggies’ soggy texture, try serving them the crisp, colorful version instead!

Yes. With Vapor® Cooking, you won’t need it (except for stovetop baking, frying eggs, or searing fish), but if you want it you’ll find you need much less than you normally use. Begin with half the amount of oil or butter you usually cook with, or, try drizzling a robust extra virgin olive oil and a little fresh lemon juice over some just-cooked fish or chicken to “finish” your dish.

Preheat your unit on medium heat for one to two minutes. Dance a bead of water on it. When it evaporates add oil or butter. Fry as usual.