YUTAI Two-layer Steel Sauce PanSaucepan Steamable Eggs pot
Quick Details
| Packing | polybag + color box + carton |
| QTY/CTN | 8 sets/CTN |
| Brand Name | YUTAI |
| Place of Origin | Guangdong, China |
| Polishing | Matte polished or as your request |
| Logo | Customized Logo Acceptable |
| Bottom | Sandwich Bottom |
| Sample | Free sample |
| Supply Capacity | 1000 sets/day |
| Servece | ODM & OEM |
| Delivery time | Samples are usually within 7 days, for custom orders need according to the quantity. |
Products Feature
● Premium Stainless Steel - YUTAI stainless steel saucepan is constructed of 18/10 stainless steel material with an aluminum core for quick heating. The high quality stainless steel cooking surface of steel sauce pan set does not react with food or alter natural flavors, thus providing consistent cooking results.
● Flavor Lock Lid & Cool Grip Handle - The glass lid seals in the flavor and nutrients for a healthier and better tasting food. Heavy-duty stainless steel handles provide a secure, solid and comfortable grip. The handles are double-riveted by hand and stays cool to the touch, at all times.
● Quick And Even Heat Distribution - The extra thick impact-bonded aluminum disc layer in the bottom provides an even heat distribution and prevents hot spots when cooking for consistent and professional performance.
● Induction Ready - sauce pans set stainless steel is compatible with gas, electric, induction and ceramic glass cook tops.
● Dishwasher safe
Precautions for the use of stainless steel pots
1. The flame should not exceed the bottom of the pot
The material of the stainless steel pot is different from that of the iron pot. When using it, pay attention to the flame not exceeding the bottom of the pot, so as not to cause the pot to turn yellow or black. Do not dry the pot body for a long time, which will easily cause the pot to turn yellow.
2. Do not brush stainless steel pots with steel brushes
It is not recommended to brush with a steel brush, nor to rub with large crystals such as decontamination powder and salt. Especially the high-polished stainless steel pots and pans. After wiping it once, you will find that the pot is clean, but the polished surface is also completely destroyed.
3. It is not advisable to store acidic and alkaline foods for a long time
Acidic or alkaline foods must not be stored in metal containers overnight, but should be placed in porcelain tableware to prevent toxic substances in metal from penetrating into food.
Stainless steel pots contain chromium and nickel. These two elements can withstand high temperatures below 400°C without being corroded in a non-acid or non-alkali environment. However, if they are exposed to acid and alkali foods for a long time, they will also react chemically, so It is not advisable to store salt, soy sauce, vegetable soup for a long time, nor decoction.
About us
Chaozhou Yutai Hardware Products Co., Ltd. is a factory specializing in stainless steel cookware. The main products are stainless steel steamers, saucepan, soup pots, stockpot，frying pan and so on.
Our factory has 15 years of production experience, all products meet international quality standards, the factory area is 9,000 square meters, and there are about 100 workers.
Welcome customers to contact and cooperate both from home and abroad.
FAQ
Q1: Are you trading company or manufacturer ?
We are a manufacturer with two own factories, welcome to contact and cooperate.
Q2: Where is your factory located? How can i visit there?
We are located in Caitang, Chaozhou,Guangdong. Near Shantou city. 20 minutes to Chaoshan Airpot/Chaoshan train station.
Welcome to visit us.
Q3: Why does food stick to the bottom?
The food sticks to the bottom because the temperature of the stainless steel pot rises rapidly after heating, and the temperature rises immediately after the food comes into contact with it, and it sticks to the pot. When using, we should use medium and low heat to make the pot heat evenly.
Q5: Why do pans change color after use?
The discoloration of the surface of the stainless steel pot is due to the oxidation reaction of the alloy at high temperature, which is a normal phenomenon and does not release toxic substances. Usually use should avoid using high fire cooking.
