The iCook range of cookware has been cleverly designed, beautifully made and intelligently thought out to deliver perfect, healthy cooking results, every time. iCook Stainless is more than premium collection of quality cookware. It's a carefully planned system, where every pot, pan, lid, and insert works with every other component to help you create tempting dishes that preserve nutrition whilst using less fat.

  • Stack cooking
  • DURAMIC™ Non-stick cookware
  • International recipes

Stack cooking

Stack Cooking is a wonderfully convenient feature of your iCook Stainless Steel Cookset. You can prepare more foods at one time by stacking a small pan on top of a larger one. Your cookset is specially designed to provide the uniform heat distribution necessary for Stack Cooking. Stack Cooking saves on space, energy and money. You should synchronise cooking time so that all your food is ready to serve at the same time.


All iCook saucepans use the VITALOK™ method of cooking. The VITALOK way of cooking gives you nutritious, healthier meals because it allows food to steam in its own natural oils and juices. The weighted lid of every iCook Stainless Cookware item fits snugly to form a seal between the lid and the pan. Once you start to cook, the natural moisture in the food produces a vapour. This turns to water and forms a barrier – and this barrier maintains the tight seal during cooking.

DURAMIC™ Non-stick cookware

iCook’s non-stick cookware is extremely durable and offers superb performance for every meal. In fact, iCook produces some of the toughest, longest lasting non-stick frying pans in the world. The DURAMIC triple coating makes every pan extremely scratch resistant; you can even use metal utensils. The lids are made of tempered glass so food won’t stick to them or the pan itself – and you can keep an eye on what’s cooking while the temperature is maintained inside.


Non-Stick offers the OPTITEMP; slab base for enhanced heat distribution and DURAMIC non-stick coating to give added durability and great release properties when cooking foods.Thank to this technology you can add less quantity of fat during cooking. At the same time the coating is very resistible and easy to clean.

International recipes

Chicken and Chanterelle Risotto »

A delicious risotto dish from the German region

Serves: 4
Preparation Time: 15 minutes
Cooking Time: 1 hour


  • 2 shallots
  • 2 dessertspoons olive oil
  • 250g risotto rice
  • 150ml white wine
  • 750ml vegetable stock
  • 250g Chanterelles mushrooms
  • 350g chicken fillets
  • 1 pinch salt
  • 1 pinch ground pepper
  • 75g parmesan cheese
  • ½ bunch tarragon


  1. Peel and cube the shallots.
  2. Heat half the oil and sauté the shallots and rice in a large frying or sauté pan until they are transparent but not brown.
  3. Mix the wine with the vegetable stock and add half to the rice. Bring to the boil, and then simmer for about 35 minutes.
  4. As the rice absorbs the liquid, gradually add the remainder of the stock.
  5. Trim and wash the mushrooms.
  6. Rinse the meat, pat dry and slice into strips.
  7. Heat the rest of the oil. Fry the mushrooms, season and remove.
  8. Then fry the meat in the oil until it is crisp. Season.
  9. Grate the parmesan and strip the tarragon leaves from the stalk and chop.
  10. Stir the mushrooms, meat, tarragon and parmesan into the risotto. Season to taste and serve.

Pear and Roquefort Strata »

A tasty, baked French classic

Serves: 4
Preparation Time: 30 minutes
Cooking Time: 40 minutes


  • 12 slices white bread (approximately 300g, slightly dry)
  • 125ml dry white wine
  • 750g pears
  • 100g grated Gouda cheese
  • 160g Roquefort cheese
  • 100g ham
  • 2 eggs
  • 125ml crème fraîche
  • 125ml milk
  • salt and pepper to taste
  • 80g butter


  1. Coat a (5cm high) baking dish with 30g soft butter. Arrange half of the bread slices in the bottom of the dish in a single layer.
  2. Pour half of the wine over the bread.
  3. Peel the pears, remove the seeds and slice.
  4. Spread Gouda on the pears.
  5. Dice the Roquefort and arrange half of it on the first layer in the dish.
  6. Cut ham in slices and add to the dish.
  7. Make a new bread layer and pour the rest of wine over it.
  8. Top with remaining pear slices and Roquefort.
  9. Combine milk, crème fraîche, eggs, salt and pepper in a bowl. Stir well with a whisk. Pour over the bread mixture.
  10. Preheat oven to 200°C, 400ºF, Gas Mark 6. Bake strata for 20 minutes.
  11. Remove from oven, sprinkle with remaining 50g butter and bake for an additional 20-30 minutes until golden brown.
  12. Serve with a salad (corn salad with garlic vinaigrette) and cold Sancerre.

Steamed Catfish »

Delicious and healthy catfish served with spinach

Preparation Time: 30 minutes
Cooking Time: 1 hour


  • 400g catfish
  • 2 large leeks
  • 175g olive oil
  • 50g Dijon mustard
  • salt and black pepper
  • 125ml soya sauce
  • 40g sesame seeds
  • 3 garlic cloves
  • 1 teaspoon grated ginger root (or 2 teaspoon ginger powder)
  • 1 medium sized lemon


  1. Boil water in a large pan or pot. Add lemon peel to taste.
  2. Separate leek leaves and blanch them in boiling water. Put the leaves into a bowl with cold water to keep them green.
  3. Place the leek leaves onto a chopping board and pour the olive oil and Dijon mustard over them.
  4. Wrap the catfish, spiced with salt and pepper, with the leek leaves. Put it into the 4 litre steamer, cover with a lid and boil until it gets soft.
  5. In the meantime roast the sesame seeds in a hot frying or sauté pan.
  6. After boiling, remove the catfish from the 4 litre steamer and keep warm.
  7. Steam spinach with chopped garlic cloves in the steamer for approximately 7 minutes.
  8. Take the spinach out and blend with soya sauce and ginger.
  9. Arrange small portions of spinach on individual plates. On top of each portion put a helping of catfish. Sprinkle with roasted sesame seeds.

Papanasi »

Romanian Cheese Pancakes

Serves: 4
Preparation Time: 5 minutes
Cooking Time: 10 minutes


  • 900g Farmers or Cottage Cheese
  • 50g plain flour
  • 8 eggs
  • ½ teaspoon salt
  • 6 tablespoons sugar
  • 2 teaspoons lemon zest
  • 120ml vegetable oil
  • 360ml sour cream or Creme Frâiche
  • 2 tablespoons vanilla extract


  1. Heat some oil in a small frying or sauté pan until sizzling.
  2. In a bowl whip together the cheese, eggs, flour,  ½  of the sugar, lemon zest, and salt.
  3. Scoop approximately ¼  cup of the pancake mix into the pan for each pancake.
  4. Cook until golden brown on each side and the batter does not spring back when touched with a finger.
  5. Mix the sour cream with the remaining sugar and the vanilla extract.
  6. Top the pancakes with the sour cream mix.
  7. Drizzle a teaspoon of raspberry or strawberry sauce if desired.
  8. Serve hot.


Fried Herrings and Onion Sauce »

Pan fried herrings served with a delicious creamy sauce

Preparation Time: 20 minutes
Cooking Time: 10 minutes


  • 8 medium sized herrings
  • 2 eggs
  • Breadcrumbs
  • 4 tablespoons flour
  • 3 onions finely chopped
  • Milk
  • Salt to taste
  • Sugar to taste
  • Butter


For the Herrings

  1. Rinse and bone the herrings.
  2. Dip the herrings in 2 tablespoons of the flour, the beaten eggs and the breadcrumbs.
  3. Fry in a little oil/butter in a medium frying or sauté pan.
  4. Serve with onion sauce and boiled potatoes.

For the Onion Sauce

  1. Melt 2 tablespoons of butter in a saucepan over a LOW heat.
  2. Stir in 2 tablespoons of flour and add some milk, keeping mixture smooth. Cook until thickened.
  3. Add onions and bring to a boil.
  4. Season with salt and sugar.

Meatballs »

A popular dish served throughout Scandanavia

Serves: 2-4
Preparation Time: 15 minutes
Cooking Time: 30 minutes


  • 250g Veal
  • 250g Pork
  • 1 onion
  • 200ml milk
  • 2 tablespoons flour or 100ml breadcrumbs
  • 1 egg
  • Salt and pepper to taste


  1. Put veal and pork together through a grinder/mincer 4 or 5 times.
  2. Add the flour or breadcrumbs, milk, egg, onion, salt and pepper.  Mix thoroughly.
  3. With damp hands, form into round balls.
  4. Melt some butter in a large frying or sauté pan. Fry the meatballs over a LOW/MEDIUM heat until brown and cooked through.
  5. Serve with potatoes and vegetables.


Jota »

A bean and sauerkraut soup

Serves: 4
Preparation Time: 20 minutes
Cooking Time: 45 minutes


  • 225g sauerkraut, drained
  • 150g canned red kidney beans drained
  • 300g potato, cut into chunks
  • 320g ham or pork
  • 950ml water
  • 2 cloves garlic
  • Salt and pepper to taste
  • 1 bay leaf
  • 1 medium onion chopped
  • Vegetable oil
  • 2 teaspoons flour
  • 175ml sour cream


  1. Fill a large pot with water, and bring to the boil. Add the sauerkraut, beans, potatoes, and meat. Cook for about 20 minutes until vegetables are tender.
  2. Add the garlic and bay leaf. Season with salt and pepper.
  3. Meanwhile, in a frying pan, melt the shortening over MEDIUM heat. Sauté the onions for about 3 minutes.
  4. Add the flour and cook for 2 minutes, stirring frequently.
  5. Add the onion and flour mixture to the stew. Stir and simmer over LOW heat for about 15 minutes.
  6. Just before serving, add the sour cream and stir. Heat over LOW heat for 2 to 3 minutes. Serve.

Cod fish & Potatoes Gomes de Sá »

A classic Portugese fish dish baked in the oven

Serves: 4
Preparation Time: 35-45 minutes
Cooking Time: 30 minutes


  • 1kg cod fish, soaked, cooked, de-boned, flaked
  • 4 tablespoons olive oil
  • 2 large onions, diced
  • 4 garlic cloves minced
  • 1 teaspoon nutmeg white pepper  (to taste)
  • 6 large potatoes
  • 6 hard-boiled eggs parsley (to taste)


  1. Preheat your oven to 200ºC, 400ºF, Gas Mark 6.
  2. Hard boil the eggs in the potato water. Remove from the water.
  3. Cover the peeled potatoes in the water and boil until they are just cooked through. Drain the water and cut them into thin slices and then cut them further into approximately 2.5cm x 2.5cm pieces. All the pieces should be of a similar size.
  4. Put the olive oil into a sauté pan and gently sauté the onion and garlic until golden but not browned.
  5. Peel the hard-boiled eggs and roughly chop 5 of them, but carefully slice the last egg into rounds for decoration.
  6. Mix the flaked, cooked cod with the potato, egg, onion and garlic mixture very carefully, taking care not to mash them. Add the nutmeg and pepper and parsley.
  7. If the mixture is too dry, add a bit of water just so that the ingredients don’t stick to the pan.
  8. Spoon the mix into a baking dish and lay out the decorative egg rounds on the top.
  9. Cover with foil and bake for 20 minutes until it is completely warmed though.

Dutch Hotchpotch with Pot Roast »

Winter warming dish served with a traditional pot roast

Serves: 4
Preparation Time: 20 minutes
Cooking Time: 30 minutes


  • 1kg potatoes
  • 500g carrots
  • 500g onions
  • ¼ litre meat stock (or water and a stock cube)
  • 1-2 tablespoons butter or margarine (add to taste)
  • ½ teaspoon pepper and salt (season to taste)


  1. Peel and quarter the potatoes and rinse.
  2. Cut off the top of the carrots. Scrape them with a knife or use a peeler. Cut the carrots in little pieces (approximately 2-3cms).
  3. Peel the onions and cut up roughly.
  4. Add the potatoes, carrots and onions to the stock in a large pan and bring to the boil. Cook for about 20 minutes.
  5. Cook the potatoes until they are tender. Pour off the excess cooking water in a bowl and keep the liquid.
  6. Using a masher, mash the carrots, potatoes and onions and make sure they’re mixed well.
  7. Stir in the butter or margarine, if desired, and add, if necessary, some milk or cooking water until the hotchpotch is nice and creamy. Heat it through and season to taste with pepper and salt.

For the Pot Roast »

Serves: 4

Preparation Time: 30 minutes

Cooking Time: 3½  hours


  • 500g stewing steak or 600-750g marbled braising steak
  • Salt and pepper to taste
  • 2-6 tablespoons butter (or margarine)
  • 200ml water
  • 1 stock cube (for ¼ litre stock)
  • 3 tablespoons vinegar
  • 1 large onion
  • 3 bay leaves
  • 2 cloves garlic


  1. Rub salt and pepper all over the meat. Peel and shred the onion.
  2. Heat the butter in a large pan/Dutch oven.
  3. Cook a part of the meat (it must fit easily into your pan) in a Dutch oven over HIGH heat until the meat is sealed and brown. Turn over the meat, seal the other side and put the meat on a plate. Cook the remainder of the meat the same way (add extra butter if necessary) and put this meat on the plate, too.
  4. Cook the onion in the residue cooking fat until it’s pale brown. Add the water, stock cube, vinegar, bay leaves and cloves to the onion and bring to boil.
  5. Add the meat pieces to the stock and bring to boil. Let the meat simmer over LOW heat with the lid on. This will take about three hours.
  6. Check occasionally to see if there is enough liquid in the pan (add some water if the pieces of meat on top are more than half dry) and turn the meat halfway through the cooking time.
  7. Serve with the Hotchpotch.

Cottage Pie »

A simple but tasty classic British dish

Preparation Time: 20 minutes
Cooking Time: 1–1 ½ hours


  • 450g minced beef
  • 1 tablespoon olive oil
  • 2 medium onions chopped
  • 100g carrots chopped
  • 1 teaspoon chopped thyme
  • 1 tablespoon chopped parsley
  • 1 tablespoon plain flour
  • 275ml beef stock
  • 1 tablespoon tomato purée
  • salt and pepper

For the topping:

  • 50g Cheddar or other hard cheese, grated
  • 900g potatoes
  • 50g butter
  • salt and pepper


  1. Heat the olive oil, over a MEDIUM heat, in a large frying or sauté pan. Fry the onions for about 5 minutes until they are brown.
  2. Add the chopped carrot and cook for 5 minutes. Remove the vegetables and put them to one side.
  3. Turn the heat up and brown the meat. Season with salt and pepper.
  4. Add the cooked vegetables, thyme and parsley. Next, stir in the flour, which will soak up the juice, then gradually add the stock to the meat mixture until it is all incorporated.
  5. Stir in the tomato purée. Now turn the heat right down to LOW, put the lid on the pan and let it cook gently for about 30 minutes.
  6. Meanwhile peel the potatoes, cut them into even-sized pieces and cook until tender.
  7. Pre-heat the oven to 200°C, 400°F, gas mark 6.
  8. When the potatoes are done, drain off the water, return them to the saucepan,  and add the butter. Mash them to a purée. Taste and add more salt and pepper if necessary.
  9. Spoon the meat into a baking dish and spread the mashed potato evenly all over. Sprinkle with the grated cheese and bake until the top is crusty and golden.

Nordic Salmon Soup »

A traditional Scandanavian fish soup

Serves: 4
Preparation Time: 15 minutes
Cooking Time: 30 minutes


  • 1 salmon fillet (500–600g)
  • 1 ¼ litres water
  • 1kg potatoes
  • 2 onions
  • 200ml cream
  • 1 teaspoon salt
  • 10 white or black peppercorns
  • 3 tablespoons shredded dill
  • 3 - 4 tablespoons butter


  1. Peel and cube the potatoes.
  2. Cut each onion into 4 pieces.
  3. Pour water into a saucepan and add the salt, peppercorns, onions and cubed potatoes. Bring to a boil and allow to simmer at a LOW heat for approximately 15 minutes.
  4. Cut the salmon fillet into 6 - 8 slices.
  5. Add the cream and the shredded dill to the saucepan. Place the salmon fillet slices in the soup and boil for approximately 5 more minutes.
  6. Add the butter and decorate the soup with some shredded dill.

Pappardelle Puttanesca »

A simple but delicious Italian classic


Preparation Time: 15 minutes

Cooking Time: 20 minutes


  • 450g Pappardelle pasta
  • 6 ripe Roma/plum tomatoes
  • 60ml extra Virgin olive oil
  • 1 tablespoon oregano
  • 1 teaspoon marjoram
  • ¼  teaspoon of crushed red pepper
  • 250g chopped black olives
  • 65g capers
  • 4 cloves garlic chopped
  • 10 anchovy fillets chopped
  • 6 thin slices Fontina/Gruyère/Emmental cheese


  1. Place the tomatoes and olive oil in a small frying or sauté pan and simmer.
  2. Boil some water for the pasta, and cook the pasta.
  3. Add the remainder of the ingredients slowly to the tomato sauce, stirring with a wooden spoon.
  4. Serve over the cooked pasta.

Varenyky with Cherries »

A dessert dumpling with cherries

Serves: 4
Preparation Time: 30 minute
Cooking Time: 5-7 minutes


  • 400g flour
  • 1 egg
  • ¾ glass of water a pinch of salt
  • 1 teaspoon butter
  • 800g cherries
  • ½ glass sugar
  • 3 tablespoons potato flour
  • 200g sour cream


  1. Remove stones from the cherries and mix with the sugar, and potato flour, letting the juice flow out.
  2. In a bowl mix the water, egg, flour, butter and salt. Knead thoroughly, then cover with a hot pot turned upside down.  Let it rest for approximately 10 minutes.
  3. After 10 minutes cut the dough into 3 equal parts. Shape each of the parts into a roll as thick as a finger the cut again into pieces of equal thickness.
  4. On a board sifted with flour, shape each of these small pieces into flat round shapes (like scones).
  5. Put 3 or 4 cherries onto each of the scones. Bring together the opposite edges of the scone and pinch them so that they don't come apart. Your finished semicircular shape with the filling inside is the Varenyk.
  6. Fill a big pot with water, add a little salt to it and bring to the boil. Put the Varenyks into the boiling water and boil them for 5 or 7 minutes.
  7. Serve chilled with sour cream.

Chicken Cacciatore »

Tender chicken simmered in a wine and tomato sauce

Serves: 4 - 6
Preparation Time: 20 minutes
Cooking Time: 45 minutes


  • 6 chicken legs, 6 chicken thighs
  • 1 teaspoon salt, ¼  teaspoon pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large onion finely chopped
  • 3 garlic cloves crushed
  • 225g dry red wine
  • 1 large can Italian peeled tomatoes, drained and chopped
  • 1 teaspoon dried oregano
  • 2 tablespoons finely chopped parsley


  1. Clean and dry the chicken and season with salt and pepper.
  2. In a large pan, heat olive oil and butter over MEDIUM-HIGH heat. Add 1 clove of garlic crushed and sauté lightly.
  3. Add the chicken, fry until golden brown on all sides.
  4. Add the onion to the pan and continue to cook until softened.
  5. Add the remaining garlic and cook for 30 seconds.
  6. Add the wine, tomatoes, and oregano.
  7. Bring to the boil, then reduce heat and simmer for 30 minutes.
  8. Season with additional salt and pepper.
  9. Sprinkle with parsley just before serving