Wholesale Stock Pot CW-SP002

Product Features:
Three-layer composite bottom: Adopting the “stainless steel layer + pure aluminum layer + magnetic 430 stainless steel layer” structure, combining the high thermal conductivity of aluminum with the corrosion resistance of stainless steel, it achieves fast and uniform heat transfer, saving energy and time. The physical non-stick design prevents food from burning, and the fine sand grinding technology reduces adhesion.
Thickened material: The pot body is thicker and has a strong heat storage capacity. It is suitable for slow stewing whole chicken, beef bones and other ingredients to fully release collagen. The seamless welding process improves durability, and the no-weld design avoids dirt and grime.
Double-layer brushed process: The inner wall brushing treatment is not only beautiful, but also reduces food residue and is more convenient to clean.
Humanized design details
Wide steel handle: ergonomic, heat-insulated and scald-proof, double riveted structure is firm and durable, and will not fall off after long-term use.
Overflow-proof lid: fits tightly to the pot body, has good sealing performance, and prevents the soup from overflowing when boiling. Some models are equipped with a transparent glass lid for easy observation of the cooking status.
Large capacity and compatibility: The capacity covers 6-200 liters, meeting the needs of family gatherings to commercial batch cooking. It is not picky about stoves, compatible with induction cookers, gas stoves, electric ceramic stoves, etc., and adapts to various kitchen scenes.
Performance and durability
Heat conduction and heat preservation: The composite bottom design makes the heat evenly distributed, shortens the preheating time, and can continue to boil after turning off the fire, which is suitable for slow cooking.
Corrosion resistance: The all-steel material has passed the salt spray test, is resistant to acid and alkali corrosion, is not easy to rust after long-term use, and has no risk of coating shedding.

Use:
Commercial catering application
Batch cooking: used in hotels, restaurants, and canteens to make soup, sauces, or stew a large number of ingredients (such as stewed food and stews).
Noodles and steaming: The large-capacity design is suitable for cooking noodles and dumplings, or for use with a steamer, so that one pot can be used for multiple purposes.
Home kitchen applications
Holiday gatherings: stew hot pot soup base, seafood rice, borscht, etc. to meet the dining needs of multiple people.
Daily pretreatment: blanch to remove fishy smell (such as meat), quickly blanch vegetables, and retain the color and nutrition of ingredients.