factory direct sales high quality craft multi-layer composite 304 stainless steel soup steamer couscous pot gift pot wholesale

Yongkang Wanlida Industry and Trade Co., Ltd.

Manager: Wang Yingli

Phone/WeChat: 1 396 7 6 8 0 6

QQ: 3 3 2 7 2 6 1 8

Direct sales from the manufacturer. Custom branding available. Discounts for larger orders. Feel free to call for discussions.

Product Model: WLD-K024-6

Product specifications: 24cm, 26cm, 28cm

Pot body thickness: 2.5mm Pot body height: 17cm

Lid thickness: 0.1mm

Product Introduction: 

1. The pot body is made of high-quality multi-layer steel structure from Germany, produced through 2500 tons of laminating and 500°C high-temperature processing. From the inside out, it consists of: food-grade SUS304 stainless steel as per national standards + 1050 pure aluminum + 430 stainless steel formed integrally. It features excellent thermal conductivity, rapid and uniform heating, energy efficiency, and minimal smoke; suitable for various cooking methods such as steaming, boiling, frying, sautéing, stewing, and boiling, truly a multi-purpose pot.

2. The pot body has no coating and is made of chemical materials, which is healthy and environmentally friendly. Suitable for any spatula to stir-fry freely.

3. Cold steel precision cast hollow handle: slow heat transfer, non-hotting to the hand, excellent feel; large rivet-mounted handle, sturdy and reliable, safe and secure.

4. High-lid design provides greater space capacity; the lid features a unique precise design with concave and convex grooves, ensuring tighter sealing between the lid and the pot body. This creates high pressure, accelerates cooking speed, and helps maintain the original color, aroma, taste, and nutritional components of the food, making it more tender and delicious.

5. The outer wall of the pot body is treated with the unique POLISH precision matte finishing process, which is resistant to acids and alkalis, and corrosion.

6. Humanized design and attractive appearance. It reflects the modern lifestyle and the pursuit of quality of life.

7. Applicable stoves: induction stove, gas stove, electric stove, halogen stove.

Use and maintenance of cookware:

1. Before use:

Open the product packaging, and please first check if the product is damaged.

Before using the cookware for the first time, you must first warm it slightly with white vinegar, clean it once, then rinse it with water, and dry both the inside and outside before use.

2. In use:

Cooking at medium-low heat: Medium-low heat means the flame does not exceed the bottom of the pan. The advantage of cooking at medium-low heat is energy savings, and the pan is less likely to turn yellow or black.

Before cooking and eating, it is necessary to wipe clean the moisture or oil residue inside and outside the pot to prevent the outer surface from turning yellow or black.

Do not leave the pot unattended for a long time, as this may cause fires and damage the pot.

Although our cookware has excellent resistance to strong acids and alkalis, it is still advisable to avoid leaving it in contact with such substances for long periods of time.

Cooking food: 1. First, clean the pan thoroughly and dry it; 2. Heat the oil to a certain temperature. Generally, heat the oil over medium heat for 2-3 minutes or more, and ripples will appear on the bottom of the pan (the finer the ripples, the higher the oil temperature). It is suitable for frying, deep-frying, stir-frying, and all types of cooking, with an anti-adhesion surface.

3. After use:

After using the cookware, clean it using the residual heat to make the process convenient and cost-effective. Add clean water and a little dish soap, then use a sponge or scrubber to clean the inner and outer surfaces as well as the bottom of the cookware. After cleaning, dry the cookware with a dry cloth. Avoid rinsing hot cookware with cold water, as this will create a lot of mist, making it difficult to clean.

For stubborn stains, fill the cookware with water and heat it for several minutes before cleaning. If white spots remain on the inner wall after use, it is due to starch from the water and food adhering to the surface during heating. The removal method is simple—just wipe with a little vinegar or lemon slice. After use, clean the cookware thoroughly and dry it with a cloth. Otherwise, the cleaner left in the cookware can corrode its surface when exposed to moisture.