Ben Lack: We’re here with Deljah Dixon of Eneron, Inc.. Thanks so much for giving us some of your time.
Deljah Dixon: Not a problem.
Ben Lack: So you are cooking on some pretty interesting cooking stuff. Can you tell us a little bit about all the different pots and pans that you guys have and why it’s energy efficient?
Deljah Dixon: No problem. Well, let’s just start by telling you they’re made specifically for gas stoves. Basically, with a regular flat-bottom pot, you only actually use thirty percent of your actual heat source. And because everything is inflected to the side, a lot of times you get burning around the edges because that’s where all the heat goes. The great thing about the Turbo pot is that because of the fin bottom of it which I’m going to show in just a second as soon as I move these little pancakes out. Making you some savory pancakes. The fins on the bottom allow for the heat to be trapped within them and so it allows the pan to heat in half the time that it actually takes a normal one because you get direct heat to every part of the pan.
Now the great thing about it is it’s to cut your gas bill in half because you don’t have to use nearly as much firepower to keep the actual pot going. And so one of the other great things about the sauté pan in particular that also allows you to use less heat is it has a heat-sync to it. And so, say, for instance, you’re running an omelet on it. That first omelet is going to come out really fast because it’s different from a regular pan in general. But the next one’s going to come out even faster than the first one did because it retains heat so well. I mean, who can argue with feeding hungry customers fast?
And so with the bottom of the stock pots, the bottoms are aluminum. The tops are all stainless steel. The sauté pan, the whole body is aluminum. What happens is they’re even strong enough to handle delicate sauces. And so without burning them, like I said, they heat so evenly. It allows for you mix sauces with a problem, without any burning, and in half the time. Because like I said, because of the way the heat is actually generated.
Ben Lack: And I know there’s water in this pot right now. But this is the same bottom as the…
Deljah Dixon: Yes, the exact same bottom on both pans. It’s just the only different is this one hasn’t been welded together. That’s so that the tops are always stainless steel. And if you want, we can do a heat test, and you can see how each one works. So what we’ll do is take a look and see what the temperature’s here are. This one’s a one-oh-four. This one’s already at one-oh-six. Alright, so we’re going to go ahead and get things started. Stand back a little bit. So what you’ll notice is as they begin to heat, you’re going to see a major spike in this temperature. It’s going to up long before this one ever reaches its boiling point. So we’ll take another temperature halfway through, and then we’ll take one once it’s actually started to boil so you can see.
But there are a few chefs that are using them in their kitchens right now. I know Carabbas is actually using them in their kitchens. And if you notice, they have an open kitchen so you can actually go in and take a look at theirs. But also, Chef Eric is actually on the video display who’s here today. He also has them in his kitchen, and he said they worked remarkably.
And so let’s see. If you notice, it’s already starting to create bubbles in the bubbles in the bottom where it starts to roll. We’re at one-fifty-eight right now. And here we’re only at one-twenty-four.
Ben Lack: So it is heating up faster.
Deljah Dixon: It is heating up much faster.
Ben Lack: And the equipment is still as durable as…
Deljah Dixon: It’s durable. And what happens is just like the bottoms being aluminum, that makes them so they don’t stick, the bottom of the stove, but the other great thing is that, see, take a look. See it’s already started to boil. But they’re easy to clean. You just take a regular cookware brush, and you scrub them down. Chef Eric says that he does his. He does a deep cleaning on his about twice a week where you just scrub down the backside, rinse them off, and they come off. Even if the fins get a little bent up from chefs that are a little more careless maybe than others, it’s not a problem. It just works just as efficient as other pans
So if you’re notice, we’re already at a full boil here. We’re at two-oh-four. And here, we’re only at one-forty-two.
Ben Lack: Wow. Okay. And you’re already boiling.
Deljah Dixon: Already boiling.
Ben Lack: And where can people find these pots and pans, cookingware.
Deljah Dixon: Right now, we do have the direct distributor. I think they distribute directly right now but looking for a few more distributors to do nationwide right now. But, like I said, you can take a look at the website. You can grab more information there, and from there, they can actually let you know where you can go specifically based on your region to be able to find our product.
Ben Lack: Fantastic. Deljah, thanks so much for your time.
Deljah Dixon: Thank you very much. I appreciate it.
Ben Lack: Have a good one.
Deljah Dixon: Alright, you too.