Stainless steel pot pot body and the bottom are composed of three layers of stainless steel, with medical grade stainless steel aluminum composite metal material and refined.

The inner layer of the stainless steel 304 (18-10), containing 10% nickel, nickel containing 8% ~10% is made of high quality stainless steel, the stainless steel material is stainless steel 304, stainless steel corrosion resistance of 304 strong in plastics.

The middle aluminum, for the 1050 series, good thermal conductivity.

The outer layer of stainless steel 430 (18/0), high hardness, contains carbon, it is magnetic, available on the electromagnetic oven, and 430 stainless steel finish is also very good.

The products are not only strong corrosion resistance, high temperature resistance, heat uniform, heat storage performance, and fry process does not paste does not stick without fume. In the process of cooking without open fire, small fire can also achieve the desired effect you want. The use of a series of stainless steel pot will save you gas energy, save time, can reduce the human intake amount of cooking oil, reduce the lampblack machine, power saving, easy cleaning, suitable for all kinds of kitchen range.

Quality: the high-tech stainless steel aluminum composite metal material forming one refined.

Nutrition: do not undermine food nutrition, natural fresh meat, flavor is not lost.

Health: to reduce the fry, fried fat intake, achieve the effect of lipid-lowering, hypoglycemic.

Environmental protection: Fry not paste is not sticky, use of more environmentally friendly.

Energy: heat conduction speed,

Yingkou Henri kitchenware Manufacturing Co. Ltd.

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