The heat Equalizer introduction

The heat equalizer is a heat diffuser used for equalizing the heat on the whole surface of the cooking area. The Heat Equalizer needs to be placed between the heat source and the pot or saucepan. It distributes the heat evenly and consistently. When you are using the Heat Equalizer your food will not burn or stick.

•  No more hot spots in the middle of the pot where the food gets burned.
•  No more constantly stirring food around because it boils evenly throughout the whole pot.

The Heat Equalizer distributes the same temperature across the whole surface evenly and consistently. No more hot spots. The Heat Equalizer turns any pot into a high-end cookware. It works great for slow cooking and simmering any food, especially sensitive foods like rice, oats, caramel, soups and slow cooking meats to make them extra tender. It works equally well on gas or electric stoves. The Heat Equalizer will dramatically improve the performance of all your pots, even your largest pots and Dutch Ovens. It also works great for thawing and defrosting meat or any frozen food. To use for defrosting, simply place the food on the Heat Equalizer. No heat is needed. Your food will defrost in a fraction of the time.

The phrases around the picture are great except the following phrases that I suggest changing to: Cooks evenly across the entire surface. No need to constantly stir food ever again 6x Better conduction than stainless steel (no capital letter on the word than) 8” Diameter

On the front of the package (and the bottom right corner of the back) add a longer space (4 or 5 spaces) as shown below. If this will not work, then add a period after UNIFORM HEAT.