Fully Clad stainless steel cookware features a food-contact inner layer of food-grade 304 stainless steel and an outer layer of induction-resistant 430 stainless steel, forming a three- or five-layer, fully laminated stainless steel. This refers to a multi-layer stainless steel cookware set with a full-surface laminate from the bottom to the sides, unlike a laminated base that's only laminated at the bottom.
The fully laminated structure extends from the bottom to the top edge of the pot. The three layers are approximately 2.5 to 3 mm thick, and the five layers are approximately 3.5 to 4 mm thick, with 98% aluminum core coverage. The outer layer of 430 magnetic stainless steel ensures efficient induction heating, while the inner layer of 304 resists metallic taste and long-term contact with food. The full laminate reduces temperature differences between hot spots and edges, ensuring more even heat distribution during stir-fries, making it ideal for switching between long-term high-power cooking and low-heat simmering.
The aluminum core has a thermal conductivity of approximately 205 watts per meter Kelvin. A 24cm frying pan on a 2,000W induction cooktop can heat two liters of water from 20°C to 95°C in eight minutes, with a bottom flatness no greater than 0.3mm. The five-layer construction improves heat diffusion, keeping the temperature difference between the pan walls within plus or minus three degrees Celsius, preventing protein-based ingredients from sticking and burning. Compared to single-layer stainless steel, boiling time is reduced by approximately 15% to 22% for the same caliber.
The all-metal handle and stainless steel lid are oven-safe up to 260°C. The glass lid is made of 4mm tempered glass with steam vents and withstands five cycles of thermal shock from 200°C to 20°C without cracking. The rivets are made of the same material as the pan body, matching their thermal expansion coefficients, ensuring they remain firm over extended cooking times. The pan's outer shell is engineered to have a hardness exceeding HV 180, making it scratch-resistant and abrasion-resistant even under open flames, and it resists ring marks from prolonged handling.
The 304-grain brushed interior has a roughness no greater than 0.6 microns, minimizing oil and dirt adhesion. A room-temperature sponge and neutral detergent can easily restore the finish. The optional fluorine-free nonstick system offers 20,000 dry abrasion cycles and 10,000 food release cycles. The recommended oil temperature is 180°C or below. Fully Clad Stainless Steel Cookware has passed LFGB and FDA food contact testing and is dishwasher-safe at 45-60°C. It will not discolor or delaminate after repeated washing.
The handle is made of three-point stainless steel riveted, with a single handle tensile test of at least 15 kg. The long handle is 2 mm thick, with a cavity designed to reduce heat transfer. The handle is 22-28 mm thick, with a thumb rest radius of approximately 12 mm, ensuring a non-slip grip with wet hands. The side handles and lid knobs feature anti-scalding gaskets, ensuring stable support for fully loaded 6- to 7-liter pots without torque deformation during transport.
The 430 magnetic layer is over 0.5mm thick, achieving an induction cooktop coupling efficiency exceeding 90%. It is compatible with gas, ceramic, halogen, and infrared cooktops. The outer bottom corners have a transition radius of 1 to 1.5mm to prevent scratching the glass panel. When switching between heat sources, the five-layer structure redistributes heat within 30 seconds, preventing overheating in the center and underheating in the outer edges. This makes it suitable for continuous cooking processes from frying to braising.
The tempered glass lid window covers over 85% of the pot diameter. Each lid weighs 450 to 680 grams. The steam flow rate is 0.8 to 1 liter per minute, ensuring no splashing during boiling. The stainless steel rolled edge resists impact, and the lid knob has an M6 precision thread with an assembly torque of 0.8 Nm, ensuring it remains secure even after repeated removal and cleaning. The inner wall scale, which increments by 0.5 liters, facilitates recipe replication and portion control.
A typical 10- to 13-piece set includes 20- and 28-cm frying pans, 16-, 18-, and 20-cm stew pans with lids, 6- to 7-liter stockpots with lids, 24-cm deep or shallow frying pans with lids, and a 16-cm milk pan. Fully Clad Stainless Steel Cookware has a net weight of 6 to 12 kg, an outer box volume of 0.06 to 0.095 cubic meters, and is palletized to pack 48 to 60 sets, making cross-border shipping more efficient.
After searing a steak on both sides in a 28-cm frying pan, transfer directly to a 24-cm deep fryer for re-buttering. The induction hob is reduced from 2 kW to 600 watts, and the glass lid is slightly ajar to release steam. The fully composite wall maintains a stable temperature plateau at low heat, allowing for simultaneous tableside interaction and plating, with dishes flowing smoothly from the cooktop to the island.
The five-layer, 3.5 to 4 mm thick structure ensures long-term stable output on high-power stoves. A six-liter soup pot quickly reheats a full pot of broth, minimizing temperature differences when thickening batches. The handle's three-point riveting withstands frequent handling and heavy loads, and the outer bottom's flatness is regularly inspected to no more than 0.3 mm. The combined use of open flame and induction cooking creates a more compact structure.
The classroom is divided into workstations based on pot diameter, with inner wall markings every 0.5 liters, allowing students to easily track liquid evaporation and reduction. The tempered glass lid allows teachers to observe boiling intensity from a distance. The five-layer pot wall maintains a stable thermal inertia, allowing repeated experiments to produce similar curves, making it easier to align data from different groups during assessments.
The 20 cm stew pot and 16 cm milk pot are suitable for breakfast and light meals, and the rounded corners on the outer bottom will not scratch the glass cooktop. Even unexperienced guests can assess the heat level using the visible lid. The dishwasher handles daily cleaning on the constant-temperature cycle. Fully Clad Stainless Steel cookware is positioned in an EVA-lined drawer, preventing misalignment and bumping, and ensuring a stable turnover.
A seven-liter soup pot is used to evaluate the concentration of semi-finished sauces, with a scale on the inner wall for annotation. A 24cm shallow stir-fry pot is used to reheat oil and preheat spices. The five-layer structure distributes heat evenly within 20 seconds, and sensors measure edge temperature differences within plus or minus three degrees, making it easy to replicate final recipes for larger pots.
Mirrored and brushed finishes are displayed side by side, with sales representatives using a temperature gun to demonstrate the differences in the overall temperature rise curves. A comparison test of two liters of water was conducted on a 2,000-watt induction cooktop, recording the time it takes to reach 95 degrees Celsius. Scanning a QR code reveals the material and test report, allowing customers to intuitively understand the craftsmanship and make their Fully Clad Stainless Steel cookware selections.
The lunch rush requires quick production. The three-layer, 2.5 to 3 mm thick structure responds quickly on kilowatt-class countertop stoves, ensuring stable browning when frying egg whites. The outsole boasts a HV rating of 180 for drag and wear resistance. The hollow, insulated metal handle provides a secure grip during continuous pan-frying and repositioning, while the unified appearance of the countertop enhances brand image.