How it Works

Kenzen™ Cookware produces electrons in the pan that combine with the ingredients in food while it cooks. This helps stabilize these ingredients so that oxidation and decomposition are minimized. This not only helps reduce the formation of free radicals, it allows food to retain more of its natural nutrients: vitamins, minerals, enzymes and unsaturated (good) fats. And with less oxidation, the food you prepare will look and taste better, too.

The 5-ply construction in this stylish cookware is crafted of 18/10 stainless steel, a heavy-duty and durable mixture with 18% chromium and 10% nickel, producing a corrosion-resistant steel that enhances thermal properties and makes it easy to maintain a beautiful shine. This high-quality stainless steel includes an aluminum core and cooks food evenly and quickly. Kenzen Cookware can be used on all cooking surfaces, including new induction ranges. Best of all, it’s easy to clean.

Antioxidants (Fig. 1) are natural donors of electrons that consist of unpaired electrons. Beta carotene, selenium and Vitamins A, C and E are examples of natural antioxidants. When available, antioxidants donate electrons to free radicals (Fig. 2) without becoming unstable themselves. Once an electron is donated to the free radical, it becomes stable again (Fig. 3).