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Stainless Steel Saucepan Manufacturer

Changwen Stainless Steel Saucepan pot body thickness reaches 0.6mm and is made of high-quality 304 stainless steel.
Saucepan can not only heat milk, but also has many uses. It can be used to cook hot pot, noodles, and anything that can be cooked in Saucepan.

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Changwen Stainless Steel Saucepan

The Stainless Steel Saucepan produced by Changwen is beautiful, durable, corrosion-resistant, drop-resistant and rust-resistant. The product is made of high-quality stainless steel. The thickened steel is thick, durable and of high quality. Stainless steel solid rivet technology, all joints of the pot body are reinforced with super heavy-weight and pressure-resistant rivets, which are not easy to fall off, making cooking safer and with greater endurance. The handle is made of high-quality bakelite and fixed with stainless steel rivets, which doubles the endurance and is safe and reliable. The tempered glass cover adopts a visible glass cover, which is heat-resistant and anti-cracking. The cooking process is clearly visible, and it is hygienic and easy to clean. The one-piece bottom pot has a straight body, a large diameter bottom, a double bottom that conducts heat quickly, saves time and energy, and is solid and thick.

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Why Choose Changwen Stainless Steel Saucepan?

  • Composite 5-layer steel: Five layers are formed in one piece, which conducts heat quickly and heats evenly. They are 430 magnetic conductive steel, standard 3003 aluminum alloy, 6 times superconducting pure aluminum, standard 3003 aluminum alloy, and 304 stainless steel.
  • Anti-spill lid design: The edge of the pot lid is anti-spill, and the rivet handle is fast and durable.
  • The wire drawing is not easy to stick to the pot: it gathers heat quickly, has strong heat preservation and is wear-resistant.
  • Widened edge design: less likely to drip when pouring soup.

Meet Changwen Stainless Steel Frying Pan

Stainless Steel Saucepan With Lid

High-Quality Stainless Steel: Our saucepan are made of high-quality 18/8 stainless steel, which is high temperature resistant, contains no harmful substances, resists corrosion, is easy to clean and does not rust.
Three-layer Structure: 304 stainless steel inner layer, high-quality aluminum middle layer, and 430 magnetically conductive stainless steel outer layer.
Fast And Even Heating: The entire sauce pot adopts a three-layer bonded structure to ensure optimal heat distribution, achieve fast and even heating and energy saving, suitable for induction, electric, halogen, gas, glass top, open campfire, etc. Oven safe up to 500° F (without lid).
Durable And Easy to Clean: 2.0MM-25% thicker stainless steel than ordinary saucepan, stronger and more durable. Dishwasher safe, it easily removes grease and residue left in the pan. Measuring line markings bring great convenience when cooking baby food, perfect for your daily use.
Comfortable Handle And Glass Lid: The ergonomic stainless steel handle provides a secure grip for comfortable operation during cooking. The handle’s hollow design keeps the handle cool and avoids overheating and burns. The clear tempered glass lid stays tight so you can monitor your meal at any time.

Medical Stone Non-stick Stainless Steel Saucepan

Made of medical stone material, rich in trace minerals and combined with modern technology, it is healthy and non-stick. It adopts a five-layer composite die-cast pot body, which conducts heat quickly and evenly. When heated, the heat is quickly transferred from the bottom of the pot to the pot body to avoid local scorching. . Suitable for gas stoves, induction cookers, electric stoves, and electric ceramic stoves.

How Stainless Steel Frying Saucepan Manufactured

changwen’s stainless steel saucepan are made of high-quality stainless steel and pay attention to every detail during the manufacturing process to achieve excellent product quality. Continuous innovation while ensuring quality to provide you with high-quality saucepan with rich functions.

Selection of Materials

Choose high quality stainless steel material.

Cutting the Metal

Stainless steel sheets are cut into the desired shapes.

Body Brawing

The metal blank is stamped into shape by a stamping machine in the mold.

Brazing Botton

Use a torch to heat the melted brazing alloy and combine it with the pot body

Impact Bond

Layers of conductive 430 stainless steel and heat-transferring aluminum are laminated to the bottom of the cookware under 200 tons of pressure.

Cleaning

The brazed cookware may have residues from the brazing process, which are cleaned off.

Polishing

Cookware is machined or ground to ensure that it is perfectly flat for optimal contact with the stovetop and a nice glossy finish.

Handle Riveting

Handles, lids, and any additional components are attached to complete the cookware assembly.

Laser Engraving

The brand logo is engraved on the surface of the cookware through laser engraving.

Quality Inspection

The cookware is inspected to ensure it meets all quality standards.

Cleaning

Carry out cleaning and organization.

Packing

Packaged and prepared for distribution.

Stainless Steel Saucepan FAQ

Stainless steel is an iron alloy that typically contains chromium, nickel, and other metals. The addition of chromium provides a layer of protection against rust and corrosion, making it an ideal material for kitchenware.

Durability: Stainless steel is tough and can withstand high temperatures and heavy use without denting or warping.
Versatility: Suitable for cooking a wide range of dishes, from sauces and soups to grains and pasta.
Easy Maintenance: It’s relatively easy to clean and is dishwasher safe, although hand washing is recommended to maintain its finish.
Non-Reactive: Unlike other metals, stainless steel does not react with acidic or alkaline foods, so it won’t affect flavors.

Routine Cleaning: Wash with warm soapy water using a sponge or soft cloth. Rinse well and dry immediately to prevent water spots.
Removing Stuck-on Food: Soak in warm soapy water, then use a plastic scrubbing pad or wooden spatula to remove food residue.
For Tough Stains: Use a mixture of vinegar and water or a non-abrasive stainless steel cleaner. Rinse thoroughly after cleaning.

Yes, most stainless steel saucepans are dishwasher safe. However, hand washing is recommended to preserve the finish and prevent potential damage from harsh dishwasher detergents.

Preheat Pan: Always preheat the pan on medium heat for a few minutes before adding oil.
Use Oil or Fat: Once the pan is preheated, add oil or fat and ensure it covers the surface before adding your food.
Let Food Settle: Avoid moving the food around immediately after it hits the pan. This will give it time to form a crust, making it easier to flip or stir without sticking.

Yes, stainless steel is one of the safest materials for cookware. It does not leach chemicals into food and is not prone to chipping or flaking.

Stainless steel is not the best conductor of heat. Adding a core or base of copper or aluminum improves heat distribution, allowing the saucepan to heat more evenly and respond more quickly to temperature changes.

While stainless steel is durable, using metal utensils can scratch the surface. It’s best to use wooden, silicone, or plastic utensils to keep your saucepan looking its best.

Water spots can be prevented by thoroughly drying your saucepan after washing. If spots do appear, rub them gently with a mixture of vinegar and water or a non-abrasive cleaner designed for stainless steel.

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