Zhenneng - Stainless Steel Kitchenware Manufacturer & Stainless Steel Cookware Factory For Over 35 Years
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Zhenneng stainless steel soup pot is made of high-quality stainless steel. The rivet design at the handle makes the pot more durable and comfortable to hold. The overall shape is beautiful and fashionable. The product is finished with a fine polishing process, and the surface is smooth and bright. The three-layer gravity composite design at the bottom of the pot not only conducts heat quickly and evenly, saves energy and protects the environment, but also ensures that the product can be used on different stoves such asinduction cooker, electric ceramic cooker, and natural gas cooker.
Stainless Steel Cookware Sets
Zhenneng is a wholesale stainless steel cookware manufacturer and supplier that specializes in producing and distributing high-quality stainless steel cookware products to retailers and other businesses. Based in China, Zhenneng stainless steel cookware manufacturer offers a wide range of cookware products, including pots, pans, and other cooking utensils, that are made from durable and long-lasting materials. They also offer customization options for their products to meet the specific needs of their customers. With a focus on quality, affordability, and customer satisfaction, Zhenneng is a reliable partner for businesses looking to offer high-quality cookware products to their customers.
We are one of the most professional provide professional stainless steel cookware suppliers in China. We provide wholesale stainless steel cookware services and customized services for global customers.
Stainless Steel Pans: A Durable Option
Stainless steel pots and pans are versatile and can be used for a variety of cooking methods, including frying, sautéing, boiling, and simmering.
Tolerates acids well
Retains heat well
Dishwasher-safe
Even heat distribution
Why Choose Stainless Steel For Your Cookware?
Stainless steel cookware can go in the oven or on an induction cooktop and last a long time. While you can put them in the dishwasher, we don't recommend it because harsh dishwasher detergents and hard water can wear down the metal. Repeated use of the dishwasher can also cause the edges of your pans to become sharp.
Because stainless steel pans are inert, you can cook highly acidic foods like tomato sauces, lemon stews, or baked beans without worrying about discoloration or a metallic taste. Soups, stews, chili, curries, anything with a high liquid-to-solid ratio - really anything - cooks well in stainless steel. That's right, including eggs (which are known to stick to stainless steel pans), but also steaks and other foods that need a good sear. It just takes a little finesse.
Cooking Methods Using Stainless Steel Pots
Stainless steel pots are suitable for a variety of cooking methods due to their durability, corrosion resistance, and uniform heat conduction. However, you need to master the skills when using them to avoid sticking or damaging the pot. The following are specific operating suggestions for the four cooking methods of frying, stir-frying, boiling, and stewing.
1. Stainless Steel Frying Pan is suitable for frying
2. Stainless Steel Wok is suitable For Stir-frying
3. Stainless Steel Saucepan is suitable For Boiling
4. Stainless Steel Stock Pot is suitable For Stewing
1. Frying
Preheat the pan over medium-low heat for 2-3 minutes, until a small amount of water drops on the surface of the pan rolls quickly without evaporating. Turn to low heat, pour in oil (oil with a high smoke point is recommended, such as sunflower oil and peanut oil), and shake the pan to evenly cover the bottom of the pan. When the oil is slightly grainy (about 5-10 seconds), add the ingredients (such as steak, fish, eggs, etc.), and keep the heat medium-low when frying to avoid burning.
2. Stir-frying
Preheat the pot until water drops start to roll, then add cold oil and immediately put in the ingredients (such as meat slices and vegetables). Stainless steel pots conduct heat quickly and are suitable for high heat stir-frying, but the ingredients need to be turned over constantly. Pour liquid seasonings (soy sauce, cooking wine) along the edge of the pot to stimulate the aroma with high temperature. If the ingredients contain starch (such as potatoes and lotus root slices), blanch them first to reduce the risk of sticking to the pot.
3. Boiling
No need to preheat, just put cold water into the pot, suitable for cooking noodles, dumplings, soups. Stainless steel pots are acid and alkali resistant, suitable for cooking acidic ingredients such as tomato soup, hot and sour soup, etc. When cooking noodles, the amount of water should be sufficient to prevent the noodles from sticking. If cooking porridge or thick soup, stir frequently to prevent the bottom from getting sticky.
4. Stewing
Before stewing, fry the meat with a small amount of oil until the surface is browned (to lock in the gravy), then add water or broth to stew. Slowly stew over low heat for better flavor, and avoid high heat that causes the water to evaporate quickly. Cover the pot during stewing to reduce water loss and keep the ingredients soft. If you need to reduce the juice, you can open the lid and turn to medium heat at the end.
Cleaning and Maintenance
While stainless steel is easy to care for as it won’t chip, scratch or bend easily, that doesn’t mean they never happen. Here are some tips to remember when cooking and how to properly clean any stains or signs of wear:
Always make sure your pan is cool before washing it (use soap, water and a sponge). This is because placing a hot pan under cold water causes thermal shock, which can cause the pan to warp.
For stubborn sticking, soak the pan in water and soap for a while to soften it, then clean it with a sponge or brush. Avoid using rough scrubbing tools like steel wool unless absolutely necessary as they can scratch the pan.
Water stains are caused by prolonged contact between metal and oxygen in water. To avoid this, dry the pan immediately after washing it. To remove water stains, add a little baking soda to the pan and then wash it with water and a sponge.
If you notice white spots on your pan, it’s usually because the steel has reacted with the calcium in hard water (that’s you London). To remove these spots, you’ll need something acidic like vinegar or lemon juice. Pour a mixture of vinegar or lemon juice and water into the pot (1 part acid, 2 parts water). Bring to a boil, cool, then wash as normal.
Notice a blue spot on the bottom of your stainless steel pot with a rainbow-colored edge that won't come out with regular detergent? This happens when the pot is overheated - but don't worry, it won't affect functionality. To remove the stain, dilute regular vinegar with water, then rub the solution thoroughly into the pot with a non-abrasive brush (a sponge or tea towel will work). Rinse and wipe dry.
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Zheneng people continue to forge ahead, with the virtuous humanities and exquisite technology perfect combination, full of Unite love of life for you to create elegant, delicate stainless steel daily use and kitchen tableware supplies, With high quality and efficient after-sales service.
Enterprises through the IS09001 International Quality Management System and IS014001 International Environmental Management system certification. Won a number of national patents, electrical products through the national mandatory CCC attestation.
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