Common metals in pots, pans have varied cooking qualities

Product Description

Cookware can be anything from inexpensive aluminum vessels to pricey copper pots beloved by French chefs. The four most common metals used in cookware are aluminum, stainless steel, cast iron and copper. Each has its strengths and weaknesses.

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Patent design with air-flow technology that keeps the handle cooler and more comfortable to hold when cooking on the stovetop. Interior 18-10 stainless with impact bonding aluminum disc in bottom for even heat distribution magnetic stainless bottom design for induction use. Cookware is suitable for all type of stove gas electricity ceramic top include induction Dishwasher safe Oven safe to 500F stainless steel lid is close fit to cookware Handles stay cool and are riveted for durability.

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