INOSPHIL MAKES it possible for ordinary households to enjoy the convenience and benefits of using sturdy, top-quality cookware that does not chip, peel, rust or disintegrate after weeks of use.

Inos cookware is made of surgical stainless steel with a five-ply bottom that allows even heat distribution and even heat retention. Inos kitchenware do not get rusty or corrode after years of use. With proper use and cleaning, the cookware can last for decades. They come with tempered glass covers that make it possible to look at the food being cooked.

Inos products do not contaminate or add toxins to food, unlike sub-standard cookware that peels or chips. It?s noncorrosive, thus the food cooked is free from toxins, and the natural taste and nutrients are preserved and retained.

The cookware can be used for frying without oil, grilling without coal and cooking with less water. It also helps households save because its even heat distribution allows cooking by low fire, which translates to less LPG use.

Best of all, Inos products do not cost an arm and a leg. A set of five costs as much as a top cell-phone model. Those who can?t afford to buy a set can still purchase one or two items according to their needs.

Inos cookware can be acquired by installment scheme through BDO and Metrobank cards for zero interest. Other major credit cards like Visa and Mastercard are also accepted.

All Inos products come with a 25 year warranty. Call 6360998 or 6874960.

Waterless Tinolang Manok

1 whole chicken, cut into serving size, remove skin & fats

2 pc sayote or green papaya, cut into thick slices

1 thumb-size ginger, sliced thinly

5 cloves, garlic, crushed

1 pc onion, chopped

1 c green chili leaves

3 tbsp fish sauce

Salt and pepper, to taste only

Except for green chili leaves, combine all ingredients one at a time in your Inos 36cm Wok.

Cover and cook over low fire for 25 minutes. Add green chili leaves. Cover and turn-off fire.

Soy Chicken

1 whole chicken (about 1 kg)

Sauce:

1? c soy sauce

1 c garlic, minced

3 tbsp raw honey

2 pc star anise

1 tsp cinnamon powder

? c Chinese rice wine

1 c water

1 tsp ground black pepper

Pour the sauce (ingredients in your Inos 8 qts Stockpot. Mix well. Add whole chicken (chicken breast side down). Cook over low fire for 30 minutes, turning over once and simmer for another 10 minutes. Turn off fire and serve while hot.

Pinaputok na Tilapia

2 pc tilapia, big (remove scale)

4 pc calamansi, extract the juice

1 thumb-size ginger, chopped

2 pc onions, chopped

2 pc tomatoes, chopped

1 whole cabbage, blanched

Salt and pepper

Fish sauce, optional

Rub fish with salt, pepper and calamansi juice. Stuff mixed ginger, onions, and tomatoes inside fish cavity. Put inside the refrigerator for 15 minutes. Prepare your Inos 9.5? Excalibur Non-Stick Coating Frypan. Layer steamed cabbage leaves. Wrap the fish with the remaining cabbage leaves. Steam for 20 minutes. Serve with toyo-calamansi dip.