How to choose a good pot

Good cookware, both the lid and body of the pot have been carefully polished to ensure a tight seal between them,

 leaving no gaps. Excellent sealing combined with a thick lid can accelerate heat convection inside the pot, allowing food 

to be quickly and evenly heated, retaining more moisture and nutrients in the food. The distribution of the hierarchical structure at the bottom of the pot should be even.

The key to the quality of cookware lies in the bottom of the pot. Good cookware should have a uniform distribution of layers a

t the bottom of the pot. This can balance the characteristics of strong heat gathering and fast and uniform heat conduction

, making it easier to control the cooking heat, retaining more food Restaurant Equipmentnutrition and delicious materials. A multi-layer composite alloy structure is preferred.

Composite alloy structures can be divided into three layers, five layers, and seven layers. The more layers there are, the more 

complex the manufacturing process becomes. In general composite alloy structures, two layers of 18/8 stainless steel are 

sandwiched with other types of metals and formed in one go using high-tech processes, ensuring uniform heating and fast thermal 

conductivity of the cookware. It will not burn food due to high temperatures at a single point inside the pot, and is also less likely to produce oil fumes.

Instructions for using stainless steel cookware:

The cookware should match the diameter of the stove, and the cleaning method should be appropriate:

After using the cookware, it should be cleaned in a timely manner. Neutral detergent can be used for cleaning, and sponge or flexible dishwashing cloth can be used for cleaning; Steel wire balls, hard scouring pads, or cleaning powders should only be used to clean the inner walls, bottom, handle, ears, and other accessories of cookware. Do not use them to clean the mirror surface of cookware to avoid scrRestaurant Equipmentatches; When encountering stubborn stains, you can add a little vinegar to clean them; After washing the cookware, try to wipe off the water inside the cookware as much as possible to prevent leaving watermarks. When cooking, ensure that the cookware can be placed smoothly on the stove surface; If using a gas stove, the fire should not spread over the edge of the pot bottom; When using electric stoves, it is important to note that the size of the cookware should not be smaller than the size of the stove surface. Not suitable for prolonged exposure to acidic and alkaline substances. These foods contain many electrolytes, and if stored for a long time, they can corrode the stainless steel inside.

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