| Type: | Pot Set |
|---|---|
| Applicable Range: | General |
| Material: | Metal / Stainless Steel |
| Certification: | LFGB, FDA |
| Material of Body: | 201ss, 202ss, 304ss |
| Lid: | Glass |
| Samples: |
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| Customization: |
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Suppliers with verified business licenses
Audited Supplier 
| Description: | Stainless steel cookware set with T type glass lid |
| Material: | Stainless steel 201/304 |
| Thickness: | 0.5/0.6mm |
| Sizes: | 1. 16*9.5cm Saucepan with lid, |
| 2. 16*9.5cm Casserole with lid, | |
| 3.18*10.5cm Casserole with lid, | |
| 4.20*11.5cm Casserole with lid, | |
| 5.24*13.5cm Casserole with lid | |
| 3. 24*6.5cm Frtpan with lid | |
| Interior: | Mirror polishing |
| Finished: | Mirror polishing |
| Handles/ Knobs | SS handles & knob |
| Lids: | G type clear glass lid |
| Bottom: | 1.0mm alu+1.5mm iron+SS#430 |
Prevention is key to keeping your stainless-steel pans clean and stain-free. Remember that cold foods are likelier to stick to a hot pan, so allow refrigerated ingredients, such as ground beef or chicken, to sit at room temperature for 10 to 15 minutes before cooking.
To prevent food from sticking, preheat your pan before adding oil, then wait until the oil is hot to start cooking. When cooking pasta and similar dishes, wait to add salt until after the water is already boiling to avoid pitting corrosion, which causes small, irreparable dents in the bottom of your pan.
With these simple tips, you can extend the life of your stainless-steel pans and keep this often-used cookware in pristine condition.
Suppliers with verified business licenses
Audited Supplier 
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