15PCS Wide Edge Diamond Cutting Stainless Steel Cookware Set Thermometer Knob

• Type: Pot Set
• Applicable Range: General
• Material: Metal / Stainless Steel
• Certification: LFGB, FDA
• Material of Body: 201ss, 202ss, 304ss
• Lid: Glass
• Model NO.: HJ-SH11
• Fuction: Induction Bottom
• HS: 73239300
• Size: Big Stock Pot
• Handle: Stainless Steel
• Bottom: Steps Bottom
• Knob: Thermometer Knob
• Transport Package: by Sea
• Specification: 16cm,18cm,20,22cm,24cm,26cm,28cm,30cm,32cm,34cm
• Trademark: GOURMETS
• Origin: China
• HS Code: 73239300
• Production Capacity: 5000000pieces/Year

Product Description

*15pcs stainless steel cookware set with high-end diamond style & thermometer knob


* The style of spare parts, thickness can be changed to what you need !
* The thermometer knob is helpful to check the cooking process
* Stainless steel and bakelite combined handle is widely accepted in the market !

* Specifications:

Material:	Stainless steel 201#
Thickness:	0.5mm
Shape:	straight shape, wide edge
Interior:	mirror polishing
Exterior:	mirror polishing
Handles/ Knobs	stainless steel handle
Lids:	stainless stell lid
Induction bottom:	1.0mm Alu+1.5mm Iron+S/S430# bottom plate

* Product Size:
16cm saucepan w/o lid
16cm casserole with lid
20cm casserole with lid
24cm casserole with lid
24cm frypan with lid
20cm mixing bowl with PP lid
2pcs bakelite mat
1pc suction knob

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.