Convectionware was an idea conceived by local Austin chief, Lou Lambert to develop a cooking system that was quick in preparation, fast to cook and nutritious. The original concept was inspired by the En papillote style of cooking which traditionally uses parchment paper or banana leaves to wrap up food in a pouch to seal in flavor before baking. The parcel holds in moisture to steam the food, the moisture may be from the food itself or from an added moisture source like water, wine or stock.
The goal of Convectionware was to design a series of cooking vessels for an average sized family that would allow them to easily and quickly prepare nutritious fast food with the minimum of mess. All recipes cook in under 30 minutes or less at the same intense 450 degree temperature in the oven, for added simplification. Convectionware allows meals to be prepared, cooked and served in one dish – which ensures easy clean-up.
Initial concept sketches explored Convectionware as a “system” of products that interact with each other as tableware and in the way they are used, packaged and stored.
Volumetric studies helped to shape and define the product offering into a large three quart pan, four smaller one-quart pans and some additional accessories.
Design refinement of the one quart pans. Introduction of opening and locking system. Handle refinement.
Material research was conducted in parallel to the design development, it was clear from the start of the project that a very thin material with excellent heat transferal properties would be required to quickly transmit high-heat to the food.
Aesthetically I wanted the product to have dual characters. As these vessels are also intended to have meals consumed from them, it was important that the bottom section was constructed of a different and appealing material to allow it to have a more “plate like” appeal on the table and to the diner. This material break-up also helped to protect the “plates” from a durability standpoint.
Convectionware is cookware made with a unique combination of materials and specifications that turns any conventional oven into a convection heating environment. The plate material is constructed from very thin anodized aluminum with an Eclipse non-stick coating. The top lid and handles are 18/10 stainless steel.
Final Product Offering:
One Quart:
The Convectionware™ One-Quart Cooker Pans not only allow you to cut down on preparation, cooking and serving time for meals, they also trap flavor and nutrients in the food. The convection process infuses the flavors of herbs and spices you have added to the dish, keeping valuable vitamins and nutrients locked in for simple, fresh and healthy meals. When cooking is complete, use the cloth liner to take the pan(s) out of the oven and transfer them to the four-rack trivet wherever you plan to serve your meal.
Three Quart
Packaging and top handle detail.
The larger three-quart product will prepare a meal for up to four people.
To accompany the new cooking system Lou wrote a dedicated 70 page recipe booklet:
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