1、 Look at the material

Common materials:

430 stainless steel: also called 18/0 stainless steel, ferritic stainless steel, with good magnetic conductivity.

304 stainless steel Also called 18/8 stainless steel, it is the most common material for cookware.

316 stainless steel: also known as 18/10 stainless steel, with stronger stability and corrosion resistance.

Generally, 304 stainless steel is enough for the main body of the pot. If your budget is sufficient, you can consider 316 stainless steel.

Why does the stainless steel pot have the problem of matching the stove?

2、 Look at the structure of the pot bottom:

Nowadays, stainless steel pans are usually made of multi-layer composites. The reason is that 304 or 316 stainless steel, which belongs to austenitic stainless steel, has poor magnetic conductivity and poor thermal conductivity (compared with copper, aluminum and iron).

The bottom layer of the pot is made of ferritic 430 stainless steel with good magnetic conductivity, which is convenient for matching the induction cooker.

The middle layer of the bottom of the pot is made of high-purity aluminum to enhance heat conductivity.

The upper layer of the pot bottom is food grade stainless steel. At the same time, this composite three layer thick pot bottom can also prevent the pot bottom from deforming during dry burning.

3、 Look at the handle

Common handles are:

Rubber and bakelite handles: most of them are found in Chinese style pots. They have good scald resistance combined with rivet technology.

Solid stainless steel handle: It is commonly used in western style pots. It has poor scald resistance in combination with spot welding process, and often needs to be used together with gloves.

Hollow stainless steel handle: It is commonly seen in western style pots. It has poor scald resistance in combination with rivet technology and often needs to be used together with gloves.

From a practical point of view, rubber and bakelite handles are more practical. But the stainless steel handle has a higher appearance.

4、 Look at the pot cover

It is better to choose a visual glass cover. Advantages: you can see the cooking situation of the ingredients in the pot at any time;

High arch cover is preferred,

Advantages 1: It can support putting larger food materials, and it will not happen that the cover is not tight due to the higher food materials;

Advantages 2: The structure of the high arch cover is conducive to the backflow of steam condensate along the inner wall of the pot, preventing the collapse of steamed buns and steamed buns due to the dripping of condensate.

5、 See capacity

Different sizes of pots and pans can be selected according to family needs.