| Customization: | Available |
|---|---|
| Type: | Pot Set |
| Applicable Range: | General |
|
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| Item Name | 12PCS Stainless Steel Stockpot |
| Shape | straight body shape,stepped and rolled edge |
| Material | Stainless steel 201 (SS304 is available as customer need) |
| Body thickness | 0.6mm/0.5mm |
| Bottom | 0.5mm alu+1.5mm iron+0.5mm alu, #430 induction bottom |
| Finishing | Mirror inside, black color painting outside |
| Handle & knob | Stainless steel hollow handles with rivet |
| Lid | C shape tempered glass lid |
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.
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