24 PCS Wide Edge Stainless Steel Cookware with Glass Lid for Africa Market

• Type: Pot Set
• Applicable Range: General
• Material: Metal / Stainless Steel
• Certification: LFGB, FDA
• Material of Body: 201ss, 202ss, 304ss
• Lid: Glass
• Model NO.: HJ-CKX09
• Fuction: Induction Bottom
• HS: 73239300
• Size: Big Stock Pot
• Handle: Stainless Steel
• 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

*Hot sell 30 pcs / 28 pcs /24 pcs /21 pcs stainless steel wide edge thermometer cookware set with blue glass lid 
* The style of spare parts, thickness can be changed to what you need !

* Specifications:

 

Material	stainless steel 201#, stainless steel 304#
Size	Saucepan:16x8cm;
	Casserole:16x8cm/ 20x10cm/ 24x14cm/26x15cm
	Steamer:20x9.5cm
	mixing bowl:20x6.5cm
	Frypan:24x6.5cm
	2pcs Heat Mat
	1pcs Suction knob
	kitchen tools
	knife
Thickness	0.5MM/ 0.6MM/ 0.7MM/ 0.8MM
Handle	Bakelite+ ss mixed Handle
knob	Thermometer knob
Packing detail	1pc/poly bag, 1 whole set put in a 7 layer strong color box, outside with Shrink film
Surface treatment	Mirror polishing or Satin polishing
Finish	satin finished, mirror polishing, color paiting is available.

* Various big sizes are be available !

Tips: How to maintain your cookware

1. Never leave an empty pot or pan on the fire.
   An empty container in direct contact with a heat source overheats as there is no element available to help dissipate the concentration of heat. This overexposure to heat can irreversibly alter the physical properties of the container, from a change in the color of the container, to a melting of the material it is made of, rendering the pot useless, not only irretrievably damaging the kitchen. .
   As it does not contain any element that helps dissipate the concentration of heat, an empty container in direct contact with heat would quickly overheat. These damages can alter the physical properties of the product and its anti-adherence, being irreversible. If we use induction, all the equipment can be damaged.
2. Before cleaning the cookware let it cool down.
   The part must be at a low temperature, otherwise a thermal shock may occur and damage the molecular structure of the materials, significantly reducing the useful life of the product.
3. Do not use tools that can grate the pans and pots during cooking.
   Metal utensils can damage the surface of the container and reduce the anti-stickiness. Softer materials such as silicone or nylon are recommended.
4. To clean, do not use abrasives, bleach, or alkaline detergents.
   These cleaning products can irreparably damage the product even in materials as resistant as stainless steel, causing micro-perforations that end up rendering the part unusable. At Pujadas we recommend using neutral soaps, non-metallic scourers and preferably a manual wash, especially for pieces with non-stick.
5. Preferential cleaning with hot water.
   The oil and dry food adhering to the cookware will be easier to clean if we leave it to soak in hot water. This way it will not be necessary to rub so much to remove them and we will use less cleaning products.