SPECIFICATIONS

Applicable Stove: General Use for Gas and Induction Cooker

Brand Name: NoEnName_Null

Certification: FCM

Choice: yes

High-concerned chemical: none

Metal Type: Stainless Steel,304 Stainless Steel

Model Number: CG001

Origin: Mainland China

Pans Type: Chef's Pans

Pattern: Monochrome

Pot Cover: no

Pot Cover Type: Without Pot Cover

Technics: Titanium coating

Type: Pans

Wok type: Non-coating

Titanium Stainless steel

Built with durable Titanium stainless steel, this pan promises longevity and resistance to wear and tear.

Eco-friendly Material

Free from high-concerned chemicals, our cookware is safe for your health and the environment.

Compact Design

With sizes ranging from 30cm to 32cm, this compact pan fits perfectly in any kitchen, saving space while maximizing functionality.

Induction & Gas Compatibility

Our pan is designed to work seamlessly on both induction and gas stoves, offering flexibility in your cooking setup.

Specifications: 32cm/34cm

Packing list: 1* wok

Note:

1. The size is measured manually, and there will be an error of 0.5-2cm. Please refer to the actual product.

2. Due to different monitors, there will be a slight color difference. Please refer to the actual product. thank you

3. If discoloration occurs after long-term high-temperature combustion, please clean the affected surface with stainless steel cleaner. The discoloration will not affect the quality and use of the product.

Note on non-stick effect:

1. This 0-coated stainless steel pot is mainly designed for people who seek health. Sticking is a normal physical phenomenon, so there is no guarantee that it will not stick;

2. Master the method of hot pan and cold oil to make the pan non-stick. According to statistics, you can basically master it after using it for more than 5 times. The more you use it, the more you like it. It is truly healthy and the pan will not stick.

3. The product has been used or the original packaging is damaged. Returns are not supported. Please make sure the product meets your needs before using it.

Stainless steel pots turn yellow due to long-term use at high temperatures, which is mainly caused by the formation of a mixture of oxides, oil stains, and carbonized substances on the surface.

This can be cleaned. Don't worry, this is washable. Avoid using hard objects such as steel wool as they can scratch the stainless steel surface, making it more susceptible to staining and rust in the future.

Depending on the severity of the yellowing, see the following methods (from easiest to more difficult):

Method 1: Clean gently every day. (Suitable for slightly yellowish color)

baking soda paste

Instructions: Sprinkle a generous amount of baking soda in the bottom of the pan, then add a few drops of water to form a thick paste, making sure to completely cover the yellowed areas. Let sit for 15-30 minutes, then wipe repeatedly with a soft sponge or cloth. Rinse thoroughly with water.

Soak/boil with white vinegar

Instructions for use: Pour an appropriate amount of white vinegar and water (1:1 ratio) into the pot, making sure to completely cover the yellow area. Bring to a boil, then remove from heat and allow to cool until lukewarm. Cleaning with a sponge will make yellowing areas easier to remove.

Method 2: Powerful Deep Cleansing (for moderate to severe yellowing)

This is the most efficient and recommended way to use redox reactions.

Main ingredients: white vinegar (or citric acid) + baking soda

Step 1: Weaken the Acid

Put a cup of water and white vinegar. Pour some water (or a few tablespoons of citric acid powder) into the pot and cook for 5-10 minutes. Remove from the heat and pour in most of the water, leaving a little at the bottom.

Step 2: Neutralize and exfoliate with alkali.

Sprinkle some baking soda into the warm pot. As the baking soda reacts with the remaining acid, you should see bubbles form, which will help loosen the burnt stain. Wipe the pan with a soft cloth or sponge while it's still hot. For stubborn stains, let the baking soda sit for 15 minutes before scrubbing.

Step Three: Clean and Inspect

Rinse thoroughly with clean water. If there is still residue, repeat the above process.

this important notebook

Avoid using hard objects: Do not scratch with wool, metal spatulas, or other hard objects.

Clean Now: It's easiest to clean your pan after each use while it's still hot because stains haven't gone away.

Wipe or tumble dry after each cleaning to prevent water stains from forming.

Step-by-step: It is recommended to start with the most aggressive approach. (baking soda), and if that doesn't work, gradually switch to a more concentrated method.