A New cooking Cookware
Financial support needed
Financial support needed to invest in this new cookware concept. This is a multibillion pound business. Because this new cookware protects against cancer, saves at least 50% fuel cooking cost. Moreover because of environmental necessities, this cookware may become the only one allowed for cooking use legally.
Financial support can be provided in two ways or both:
1- Pay the cost of patenting it outside UK in any country or countries. For this 25% of the patent right becomes yours per
country. I remain as inventor and keep 75% of patent right. Latest date for patent applications is March 22 2024.
2- Invest in this cookware to manufacture and market it and harvest your investment reward.
The following is a brief introduction to the cookware in my own words:
Please copy and past this link to see full details of the cookware, in pdf file, written by my UK patent attorney:
Contact details: email@example.com, Mobile and WhatsUp: 077 1212 6265 UK
These details are confidential. When any one reads them, he or she becomes under obligation legally not to disclose them to any one else.
If any one not able to keep this confidentiality please she or he should not read further. Thank you.
it at 100C
pending. Patent Application No: GB 230 841 9.7
The following is a brief introduction:
it at 100C, CIA 100C, is a cooking pan, which cook-boils food at
around 100C under normal atmospheric pressure to remove the risk of
diseases like cancer. CIA 100C cooking pan has these distinguishing
It removes the risk of cancer.
It can start cooking almost immediately. It is six seconds based on
my assumptions and calculations. But practically it may be a minute
It has a faster heating exchange rate, can be made 10+ times faster.
It doesn't waste energy, except the energy used to raise temperature
of cooking food to cooking temperature. The rest of the temperature
recycled or stored for later reuse. Lets use boiling egg as an
example. Based on this source:
soft-boiled egg takes at least 5 minutes after the water boils. With
CIA 100C all energy used during thiese 5 minutes recycled or stored
for later use. But when it comes to eggs, you can cook it with CIA
100C with steam, without boiling water. The only energy used is the
energy to raise the temperature of the egg to cooking temperature.
So you also saved the energy to boil water.
Points 2 and 3 indicate good time saving.
It is extremely environmentally friendly. Imagine when CIA 100C used
in every kitchen how much energy saved and how much CO2 and heat
reduced from release into the air.
Because of environmental necessities, one day it becomes a law
everywhere to use only CIA 100C for cooking.
one is aware that normal boil-cooking food creates the risk of
diseases like cancer just like roasting, frying and griddling foods.
The following quote is an example of cancer risk from air fryers:
“Not only does air frying still run the risk of creating
acrylamides, but polycyclic
aromatic hydrocarbons and heterocyclic amines can result from all
high-heat cooking with meat. These
compounds have associations with cancer risk,
according to the National Cancer Institute” .
from this link:
The same cancer risks apply on
boil-cooking. This is because the cooking fire is nearly 2000C high,
causing the base of cooking pan to get the same heating level.
Because the food inside the cooking pan touches the base of the
cooking pan, it develops the same cancer risks
“With complete combustion, an LPG (Propane) flame burns at a
temperature of around 1,980°C.
For Natural Gas (Methane), the temperature is about 1,960°C,
according to the flame color temperature chart”.
during cooking, get acrylamides, polycyclic
aromatic hydrocarbons and heterocyclic amines at
temperatures between 120C and 300C. But the base of the cooking pan
becomes hot as high as the fire, beneath it, which is nearly 2000C.
“The assessment confirms that acrylamide levels found in food
have the potential to increase
the risk of cancer for
people of all ages. However, it's not possible to estimate how much
the risk is increased. Acrylamide in your diet could contribute to
your lifetime risk of developing cancer”.
from this link:
“Acrylamide usually forms at elevated temperatures used when
frying or baking (above
120 °C (248 °F)) and
in low moisture
conditions. Acrylamide can form in some potato-based foods during
certain types of high-temperature cooking”.
“PAHs generally have a low degree of acute toxicity to humans.
The most significant endpoint of PAH toxicity is cancer. Increased
incidences of lung, skin, and bladder cancers are
associated with occupational exposure to PAHs” polycyclic
are formed when meat is processed at 150–300°C
“Heterocyclic Amines (HCAs)
specifically has been associated with an increased
risk of intestinal and mammary adenocarcinomas in rodents, as well as
prostate tumors in rats.
MeIQx can induce tumors at multiple sites in rodents such as the
liver and lung as well as lymphomas and leukemias”.
“Though most HCAs are generated at temperatures >150
even lower temperatures have also been shown generate HCAs, depending
on the duration and method of cooking. For
smoking fish at 80–85 °C for 4–6 h has been reported
to produce HCAs”.
Distinguished properties of CIA
CIA 100C is made up of two
chambers, an inner chamber and outer chamber. Food is boil-cooked
inside inner chamber. Fire put under outer chamber, which boils the
water inside it. The boiling water inside outer chamber boils the
water inside inner chamber to cook the food inside inner chamber.
The base of outer chamber
becomes as hot as the fire beneath it. But the base of inner chamber
temperature doesn't rise more than the temperature of the boiling
water, inside outer chamber, which is around 100C under normal
atmospheric pressure. . This is how the food inside inner chamber
remain healthy and doesn't become carcinogenic.
Additionally, CIA 100C can be
used to start cooking almost immediately to save time or used to cook
like normal cooking. Further more CIA 100C saves energy as much as
50%. The only energy used is the energy to raise temperature of
cooking ingredient to cooking temperature. The rest of the energy
recycled or stored for reuse. CIA 100C also has very fast heat
Figure a bellow is a brief
technical and operational description of CIA 100C.
CIA 100C is made up mainly of
inner chamber 1, outer chamber 2, water/heat storage 3, external heat
insulator 4 and 5, water control floater 6, steam control floater 7,
pressure relief valve 8, cover 9 and area expanders 10.
To operate CIA 100C, put food
and some water in inner chamber 1 and cover it with cover 9. Fill
water/heat storage 3 with water. Water control floater 6 lets some
water to flow into outer chamber 1. Once water level in outer chamber
2 reaches the level of water control floater 6, it stops water flow
Put fire under outer chamber 2.
The water in outer chamber quickly vaporises because it is not a lot.
The vapour heats inner chamber 1 and also flows into inner chamber 1
to speed up cooking. Any steam not condensed flows into water/heat
storage 3, where it condenses and stores the heat, which it carries,
into water/heat storage 3. The steam follows the direction of the
As the level of shallow water in
outer chamber 2 becoming lower than the level of water control
floater 6 because of vaporisation, water control floater 6 lets more
water to flow into out chamber 2. to replace vaporised water. But
this time, the new water flow is warm/hot because of recycled steam.
This speeds up cooking and saves energy.
Liquid level rises inside inner
chamber 1 because of steam condensation. When the level of water
reaches steam control floater 7, it stops any more steam coming into
inner chamber 1. After that, pressure relief valve 8 opens to let
steam flowing into water/heat storage 3 to condense and store any
energy carries. Area expanders 10 speed up heating conduction by multiple times. For example if area expanders 10 increase the area, exposed to heat, by 10 times and a normal boiling time
of an amount of water is 10 minutes, area expanders 10 will reduce boiling time to one minute.
This save time and uses energy more efficiently.
At the end of cooking, put CIA
100C on external heat insulator 5 and cover it with external heat
insulator 4 to keep the heat inside water/heat storage 3 for reuse
next time. Water/heat storage 3 also made from or covered with heat
insulating material to add more protection against the lose of stored
In Loving memory of my 3 year old departed beloved grand daughter, Gabriella,
who loved me a lot, whom I loved a lot, whose departure made my day's light darker than night and set a fire on my heart,
no one can put off and for whom I cry every day for the rest of my life so that my tears for her never dry,
I may rename may invention, cook it at 100c, to Gabriella Cookware as Trademark to make her name immortal.