Hot Sale 12PCS Induction Bottom Green Body Cookware Set

• Customization: Available
• Type: Cookware Set
• Applicable Range: General
• Model NO.: R-6014
• Certification: LFGB, FDA
• Product Name: 12PCS Stainless Steel Cookware Set
• Material of Body: 201ss
• Fuction: Induction Bottom
• Handle: Ss Hollow
• Finish: Satin/Mirror Polish
• Lid: Glass/Stainless Lid
• Lead Time: 60 Days After Deposit
• Package: Customized Color Box
• MOQ: 1000PCS
• Transport Package: Color Box and Carton
• Specification: 16cm, 18cm, 20cm, 24cm
• Trademark: GOURMETS
• Origin: China
• HS Code: 73239300
• Production Capacity: 5000000pieces/Year

Product Description

 New Arrival Kitchen Stainless Steel Cookware Pot Set with Green Coating
This body shape is the newest fashion design
 

Item Name	12pcs Stainless Steel Cookware Set
Shape	straight shape
Material	201 SS
Body thickness	0.6mm/0.5mm
Bottom	0.5mm alu+1.5/2.5mm iron+0.5mm alu, #430 induction bottom
Finishing	mirror inside and outside with color coating
Handle & knob	stainless steel hollow handles with rivet
Lid	glass lid

* Specifications:

16×9.5cm saucepan with lid

16×9.5cm casserole with lid

18×10.5cm casserole with lid

20×12.5cm casserole with lid

24×14.5cm casserole with lid

24×7.5cm frypan with lid

 

* The style of spare parts, thickness can be changed to what you need !

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.