Colorful Stainless Steel Frypan Wok Saute Pan with Red Silicone Handle

• Type: Cookware Set
• Applicable Range: General
• Material: Stainless Steel
• Certification: LFGB, FDA
• Product Name: Stainless Steel Casserole
• Material of Body: 201ss
• Model NO.: R-1046
• Fuction: Induction Bottom
• Handle: Ss Hollow
• Finish: Satin/Mirror Polish
• Lid: Glass/Stainless Lid
• Lead Time: 60 Days After Deposit
• Package: Customized Color Box
• MOQ: 1000PCS
• Transport Package: Color Box and Carton
• Specification: 16cm, 18cm, 20cm, 22cm
• Trademark: GOURMETS
• Origin: China
• HS Code: 73239300
• Production Capacity: 5000000pieces/Year

Product Description

8pcs Stainless Steel Cookware Kitchen Utensils Home Appliance Cooking Pot
This body shape is the newest fashion design
 

Item Name	Stainless Steel Casserole
Shape	straight shape
Material	201
Body thickness	0.6mm/0.5mm
Bottom	0.5mm alu+1.5mm iron+0.5mm alu, #430 induction bottom
Finishing	Mirror inside and outside
Handle & knob	ss handles with rivet
Lid	glass lid

* Specifications:

 

22×11cm casserole with lid

24×12cm casserole with lid

26×13.5cm casserole with lid

28×14.5cm casserole with lid

* The style of spare parts, thickness can be changed to what you need !

 

Warming tips: How To Care For Your Stainless Steel

-The trick to prevent those rather annoying water spots is to actually get to drying as soon as possible, aka, immediately. If you don't get to it soon enough, and the spots appear, simply dampen the surface of the pot or pan, rub it with a moist sponge that's been sprinkled with baking soda, and rinse as usual.

-Only salt water once it has already come to a boil. When water is salted pre-boil, "pitting corrosion" can occur, which leaves tiny but irreparable pockmarks, as if from a nail, in the bottom of the pot. So salt your pasta water, yes, but only once it's boiling.

-Always heat your pan before adding on the oil. And then, add the food once the oil is hot.** According to Food Network, adding oil to the pan when it's hot causes the steel to become "static," which creates a temporarily nonstick surface. Always watch the oil to figure out if it's hot enough to start cooking: If it's shimmering, you're ready to toss in your ingredients.

-Take the chill off of cold foods. Cold food is more likely to stick to a hot pan, as the steel will contract when it comes in contact with a cooler temperature. So, if you're cooking foods like meat, chicken, or fish straight from the refrigerator, allow them to sit at room temperature for 10 to 15 minutes. Before cooking, make sure to dab with a cloth or paper towel to remove excess moisture.

-To determine whether your pan is hot enough for the oil, do this simple water test: Drop a tiny amount (about 1/8 teaspoon) water in the pan. When the water, immediately upon hitting the pan, comes together into a "ball" that glides and dances across the surface, your pan is preheated perfectly-now, you can add the oil! Note that this is past the point at which the water sizzles when it hits the pan's surface: When the pan is properly hot, the water shouldn't "sit" on the surface at all.

-Do not rush the preheating process by using high heat. Since high-quality stainless steel is effective at holding heat, preheating on high might lead to overheating your pan (and burning your food).

-Allow the pan to cool completely before washing it. Submerging or soaking a hot stainless steel pan in cold water could be the cause of irreparable warping.

-Only use non-abrasive cleaners and sponges. Coarse scrubbers and harsh cleaning solutions like bleach or household cleaners can scratch your stainless steel and damage its finish. And although baking soda and more abrasive scrubbers (like fine steel wool) can be useful in cleaning a burnished pan, beware that using these products might void your warranty.