18/10 STAINLESS STEEL
Durable technique keeps stainless steel (no coating) looking shiny and new during everyday prolonged use.
FLARED EDGE
The non-coated interior with flared rims allowing liquids to be poured without messy spills.
DURABLE HANDLES
Double-riveted stainless steel handles are ergonomic and stay cool to the touch.
ALUMINUM CORE
Thick bottom with aluminum core for quick heating. Suitable for all stovetops, including induction.
Why does my pans look hazy after cooking?
Prevention Tips: Rinse immediately after cooking acidic/starchy foods; Dry thoroughly to avoid water spans. > Fix: Simmer 1 cup water + 2 tbsp white vinegar for 5 mins, then scrub gently; For tough haze, use a nonabrasive cleanser. Repeat if needed.
How do I remove stubborn brown/yellow stains?
These are usually from overheating or acidic foods (tomatoes, citrus.> Soak in warm water + 1 tbsp citric acid (or lemon juice) for 20 mins, then rinse; Avoid high heat-preheat on medium only.
Can I use metal utensils?
Yes, but they may leave scratches. For longevity, use wood, silicone, or nylon tools.
How do I prevent rainbow/water spans?
Pro Tip: Always dry thoroughly after washing to prevent spans, and remove with vinegar or stainless steel cleaner for shine if necessary.
Why does food stick to my stainless steel cookware?
Stainless steel needs proper preheating and oil to create a non-stick surface: Heat the empty pan on medium for 1–2 minutes. > Add a few drops of water - if they "dance," it’s ready. > Add oil/butter, swirl to coat, then add food.
18/10 STAINLESS STEEL
Durable technique keeps stainless steel (no coating) looking shiny and new during everyday prolonged use.
FLARED EDGE
The non-coated interior with flared rims allowing liquids to be poured without messy spills.
DURABLE HANDLES
Double-riveted stainless steel handles are ergonomic and stay cool to the touch.
ALUMINUM CORE
Thick bottom with aluminum core for quick heating. Suitable for all stovetops, including induction.
EFFORTLESS CLEANUP
DRIP-FREE POURING
VERSATILE COOKING PANS
Easy Wipe Clean & Dishwasher Safe
Flared edges for easy pan-to-plate transferring with no spills and drips
Triply base for quickly heat transfer, and compatible with Induct
Why does my pans look hazy after cooking?
Prevention Tips: Rinse immediately after cooking acidic/starchy foods; Dry thoroughly to avoid water spans. > Fix: Simmer 1 cup water + 2 tbsp white vinegar for 5 mins, then scrub gently; For tough haze, use a nonabrasive cleanser. Repeat if needed.
How do I remove stubborn brown/yellow stains?
These are usually from overheating or acidic foods (tomatoes, citrus.> Soak in warm water + 1 tbsp citric acid (or lemon juice) for 20 mins, then rinse; Avoid high heat-preheat on medium only.
Can I use metal utensils?
Yes, but they may leave scratches. For longevity, use wood, silicone, or nylon tools.
How do I prevent rainbow/water spans?
Pro Tip: Always dry thoroughly after washing to prevent spans, and remove with vinegar or stainless steel cleaner for shine if necessary.
Why does food stick to my stainless steel cookware?
Stainless steel needs proper preheating and oil to create a non-stick surface: Heat the empty pan on medium for 1–2 minutes. > Add a few drops of water - if they "dance," it’s ready. > Add oil/butter, swirl to coat, then add food.