High-End stainless steel cookware features a food-grade stainless steel inner layer for food contact, a high-thermal-conductivity aluminum or aluminum alloy core, and a 430 magnetic stainless steel outer layer that supports induction heating. These cookware features riveted hollow handles and 4mm tempered glass lids. Available in core sizes, including frying pans, stew pots, soup pots, and milk pans, they are compatible with gas, ceramic, induction, and ovens.
The base and sides of the cookware are laminated, with a total thickness of approximately 2.5–3.0 mm for the three layers and 3.5–4.0 mm for the five layers. The aluminum core coverage is ≥98%. The 304/316L inner layer resists odor transfer from acidic and alkaline ingredients over a long period of time, while the 430 magnetic outer layer ensures efficient induction coupling. This full-body laminate reduces cold spots and localized overheating, making it ideal for transitioning from high-heat frying to low-heat simmering, and ensuring a more uniform temperature distribution along the pot walls.
The aluminum core has a thermal conductivity of ≈205 W/m·K. A 24 cm frying pan heated 2 L of water from 20°C to 95°C in 8 minutes on a 2.0 kW induction cooktop. The pan's flatness is ≤0.3 mm, and the five-layer structure maintains a wall temperature gradient of ±3°C, preventing localized scorching of proteins. Compared to single-layer stainless steel, boiling time is reduced by approximately 15–22% for the same caliber, enabling faster stir-fry initiation and more stable sauce collection.
The all-metal handle and stainless steel lid are oven-safe to 260–300°C. The 4 mm tempered glass lid with venting holes 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, ensuring thermal expansion matching and maintaining stability during extended cooking. The outer bottom has a hardness of HV ≥180, preventing ring marks from moving open flames. Suitable for both high-power kitchen and home ovens.
The contact layer is made of 304/316L with an 8–10% nickel content for enhanced corrosion resistance. The inner surface has a brushed roughness of Ra ≤ 0.6 µm, making it easy to clean from oil stains. High-End Stainless Steel Cookware has passed LFGB/FDA food contact testing, exhibiting no pitting corrosion after 48 hours of salt spray exposure and an acid and alkali corrosion resistance rating of ≥ Level 5. The non-stick option features a PFOA-free three-layer system with a dry abrasion resistance of ≥ 20,000 cycles and a food release cycle of ≥ 10,000 cycles.
The hollow stainless steel long handle is riveted at three points, achieving a single handle pull strength of ≥ 15 kg. The grip temperature rise after 8 minutes of open flame exposure is ≤ 45°C. The handle has a cross-sectional thickness of 22–28 mm and a thumb rest radius of approximately 12 mm, ensuring slip resistance with wet hands. The pot's laser scale is graduated in 0.5-liter increments. The lid knob has an M6 thread and an assembly torque of 0.8 N·m, ensuring it remains secure even after frequent cleaning. The side handles hold a full 6–7 liter capacity without deformation.
430 magnetic layer thickness ≥0.5 mm, inductive coupling efficiency ≥90%; compatible with gas, ceramic, halogen, and infrared ovens. The outer bottom has rounded corners of R1–1.5 mm, making it glass-top compatible. Pots with a composite bottom thickness of 5.0 mm or more can achieve approximately 12–18% energy savings compared to single-layer pots on 1.8–2.0 kW tabletop stoves, minimize heat retention fluctuations, and provide improved acoustic and thermal stability.
The glass lid's effective window covers ≥85% of the pot diameter, and the steam vents have a flow rate of 0.8–1.0 L/min, ensuring boiling without splashing. The stainless steel rolled edges are scratch-resistant. The food-grade silicone seal is heat-resistant to 230°C, ensuring long-term cooking without flavor loss. The metal full-lid version is designed for direct oven use at high temperatures. The lid wall thickness is 0.6–0.8 mm, providing enhanced moisture retention and making it suitable for stewing, braising, and baking.
Typical 10–13 items: 20/28 cm frying pan, 16/18/20 cm stew pan with lid, 24 cm deep frying or shallow stir-fry pan with lid, 6–7 L stock pot with lid, and 16 cm milk pan. High-End Stainless Steel Cookware has a net weight of 6–12 kg, an outer carton volume of 0.06–0.095 m³, and is available in pallets of 48–60 sets. The instruction manual includes oven compatibility and maintenance procedures, facilitating customer training and on-shelf sales.
The five-layer 3.5–4.0 mm pot body provides long-term stable operation on 15–18 kW stoves. After a steak is cooked on both sides in a 28 cm frying pan, the pot can be placed in a 260°C oven to set, then returned to the stovetop at 600–800 W for deglazing. The outer bottom flatness is ≤0.3 mm, ensuring a uniform temperature distribution on the pot wall, allowing for batch thickening without sticking to the bottom. The hollow, long handle is riveted at three points, ensuring stability even after frequent relocation and full handling.
Training is divided into groups based on pot diameter. The 0.5 L increment scale on the inner wall facilitates recording evaporation and reduction curves. The 4 mm glass lid allows teachers to remotely observe boiling intensity and steam release. The 2.0 kW induction cooktop's 8-minute temperature rise test was reproducible to a ±3°C temperature difference, with consistent results across groups. The dishwasher passed the 45–60°C cycle, and the metal handles and rolled lids withstood frequent cleaning.
Before trial production, a 24cm shallow stir-fry pan was used to establish a standard operating procedure for preheating spices: heating to 150°C at 2.0 kW, with a temperature drop of <25°C within 60 seconds after turning off the heat. A seven-liter soup pot was concentrated in graduated sections, with the gain-loss ratio recorded. Full-scale compounding reduced hot spots, with sensors measuring the edge/center temperature difference to within ±3°C. Sample curves can be scaled up to 50–100 L pots, facilitating external transfer of standard processes.
Two sets of high-end stainless steel cookware, mirrored and brushed, were displayed side by side. Sales representatives demonstrated the "2 L water to 95°C" time and the bottom flatness test. Customers scanned a QR code to view the LFGB/FDA report and structural cross-section. PFOA-free non-stick and pure steel interior models were sampled together, with explanations provided on the food release cycle and metal spatula compatibility, enhancing complete set sales and the inclusion of additional accessories.
Constant cooking during the lunch rush requires low noise and a stable appearance. The 5.0 mm thick composite base ensures smooth switching between heat levels and even browning of egg whites. The hollow handle has a temperature rise of ≤45°C, ensuring quick and secure grip. The glass lid window has ≥85% coverage, facilitating coordinated serving at the front desk. The uniform silver brushed finish creates a professional look under the lighting.
The kitchen is displayed in the same color scheme as the quartz countertops and metal appliances. The salesperson uses an infrared thermometer to demonstrate the difference in diffusion between five and three layers, and then demonstrates the inductive coupling adsorption force. The outer packaging box measures 0.06–0.095 m³ and has an EVA lining for shock resistance, making it suitable for packaged home improvement purchases. The maintenance card and stove compatibility chart are explained to reduce after-sales inquiries and returns.