Stainless Steel Cookware

Select High-quality Stainless Steel Raw Materials: Stainless steel cookware quality starts with the choice of raw materials an alloy mainly of iron with 17 to 20% chromium and 8 to15%.

Cutting Stainless Steel Sheets: After the raw materials are prepared, they all need to be cut down. Stainless steel sheet of the desired grade is fed into a cutting machine which slices it in to predefined strips and sheets.

Grinding The Edge Of Stainless Steel Discs: The ends of the stainless steel pieces are usually rough and uneven after they have been cut. Grinding is then applied on those edges to make the pieces smooth and ready for further operation.

Shaping The Cookware (stretching): Perhaps the most interesting phase is the stretching stage where flat stainless steel slabs ore shaped into recognizable pots, pans and other cookware pieces. The steel is then stretched and shaped into its required forms with the aid of powerful hydraulic presses.

Punching Holes In Stainless Steel Pots: During the punch process, features are added to your wares. Engraving can be for handles holes, rivets or some pattern on the surface.

Trimming The Edges Of Cookware: The edges of the cookware pieces must be ejected and trimmed after stretching and punching to give them their final shape.

Cast Base — Maximized Heat Distribution: A feature of durable stainless steel cookware is the encapsulated base, otherwise known as cooks ware with “sandwich bottom” or composite base.