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First: watch the color to see the inside of the stainless steel wok. To choose a smooth surface, do not choose the kind of wok with fish scales on the bottom of the wok. Because when brushing the pot, the hard brush and steel ball cannot brush the grooves of the fish scale pattern, so the residue of each cooking is trapped in these grooves, and after repeated heating and accumulation over time, it becomes a black oil. Scum. High-quality stainless steel cookware has a strong texture and a bright silver color; poor-quality stainless steel cookware is off-white.
Second: Check the details and the edge of the pot must be turned over. Because the current stainless steel wok is multi-layered. One of the layers is the aluminum layer. If the sides of the pot are not rolled, some aluminum will be taken into the pot and dishes when the lid of the pot is often bumped and the sides of the pot are rubbed. The edge of the pot mouth of high-quality stainless steel pots is pulled up smoothly, smooth and without cracks; while the edge of the pot mouth of inferior stainless steel pots is pulled up rough, and there are obvious cracks as repair marks.
Third: Depending on the process, do not choose the lid handle that is riveted to the lid by rivets. Because the handle is riveted to the lid of the pot by rivets, it is found that the handle will be very hot during use. High-quality stainless steel pots are made of steel, aluminum steel, high temperature and high pressure forging, and the connection is firm and does not fall off the bottom. Features: Concave warm logo.
Fourth: choose a brand to reject small brands and half-way monks. Brand, choose a large-scale cookware manufacturer with high reputation, good reputation and strength.