| Type: | Cookware Set |
|---|---|
| Applicable Range: | General |
| Material: | Stainless Steel |
| Certification: | LFGB, FDA |
| Product Name: | Stainless Steel Cookware Set |
| Material of Body: | 201ss |
| Samples: |
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| Customization: |
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Hot Sale Kitchen Utensils Kitchenware Cooking Pot 13pcs Stainless Steel cookware set
| Item Name | 13PCS Stainless Steel Cookware Set |
| 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 & outside, with satin belt outside |
| Handle & knob | Silicon handles with rivet |
| Lid | glass lid |
| 14cm milkpot with lid |
| 20cm casserole with lid |
| 24cm casserole with lid |
| 24cm steamer |
| 16cm saucepan with lid |
| 24cm frypan with lid |
| 20cm frypan without lid |
| 1pc frying basket |
| 1pc rack |
Friendly tips:
-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.
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