KÖBACH is a professional and experienced stainless steel cookware factory, specializing in the production of high-quality stainless steel cookware to customers worldwide. With advanced production technology and strict quality control, we are able to produce a wide range of stainless steel cookware with OEM & ODM service, such as different sizes, materials and finishes.
A stainless steel frying pan, versatile and durable, is ideal for sautéing, searing, and frying.
Offering indoor grilling convenience, a stainless steel grill pan is perfect for searing and grilling tasks.
A stainless steel sauté pan, with its high sides, excels in sautéing and sauce reduction.
A stainless steel wok, characterized by its deep, bowl-like shape, is your choice for stir-frying and steaming.
The stainless steel saucepan, featuring a long handle and a lid, is optimal for simmering and creating delicate sauces.
A stainless steel stock pot, perfect for large volumes, is the key for creating stocks, soups, and boiling pasta.
A stainless steel soup pot, designed with tall sides, is ideal for making stews and braising meats.
Ideal for healthy food preparation, a stainless steel steamer pot excels in steaming vegetables, seafood, and dumplings.
Component: Primarily Iron, Chromium, Manganese
This is a lower-grade stainless steel, often used in cheaper cookware. It’s less corrosion-resistant and can be more prone to rust than other grades.
Component: Iron, 18% Chromium, 8-10% Nickel
This is a high-grade stainless steel used in quality cookware. It’s durable, resistant to rust and corrosion, and does not react with acidic foods.
Component: Iron, 16% Chromium, 10% Nickel, 2% Molybdenum
This is a premium grade of stainless steel, offering superior corrosion resistance. It is an excellent choice for cookware used in corrosive environments or for cooking highly acidic or salty foods.
Component: Iron, 17% Chromium
It’s used in some cookware and is more affordable, but it isn’t as resistant to corrosion and rust.
| Stainless Steel Type | Pros | Cons |
|---|---|---|
| 200 Series | Lower cost | Less durable, prone to rust |
| 304 (18/8 or 18/10) | High durability, corrosion resistance, non-reactive | Higher cost |
| 316 (Marine Grade) | Superior corrosion resistance, excellent durability, non-reactive | Highest cost |
| 430 | Affordable | Lower corrosion resistance, prone to rust |
Understanding the characteristics of different cookware materials is pivotal to a great cooking experience. Each material has its strengths and weaknesses, so the choice largely depends on your cooking style, needs, and budget. This table provides a quick overview to help you make an informed choice.
| Material | Pros | Cons |
|---|---|---|
| Stainless Steel | Durable, non-reactive, excellent heat distribution, can withstand high temperatures | Food can stick, requires regular maintenance, doesn’t retain heat well |
| Cast Iron | Excellent heat retention, extremely durable, versatile | Heavy, requires seasoning, can rust if not cared for properly |
| Aluminum | Lightweight, heats up quickly, affordable | Can warp over high heat, reactive with acidic or alkaline foods, tends to scratch and dent easily |
| Copper | Excellent heat conductivity, heats up quickly, cools down quickly | Expensive, requires regular polishing, reactive with certain foods, needs a lining of another metal |
| Ceramic | Non-reactive, can be used for baking and serving, comes in various colors and designs | Can chip or crack, does not distribute heat evenly, cannot withstand high heat |
| Non-stick | Easy to clean, reduces the need for oil/butter, food doesn’t stick | Can scratch easily, doesn’t work well over high heat, the coating may degrade over time |
| Enamel | Easy to clean, non-reactive, can be used for baking and serving, doesn’t rust | Can chip, does not distribute heat evenly, can’t withstand high heat |
KÖBACH‘s process for crafting stainless steel cookware begins with premium stainless steel, expertly shaped and heat-treated for enhanced longevity. We incorporate personalized features, conduct rigorous quality tests, and prepare the finished pan for delivery.
KÖBACH‘s process for crafting stainless steel frying pans begins with premium stainless steel, expertly shaped and heat-treated for enhanced longevity. We incorporate personalized features, conduct rigorous quality tests, and prepare the finished pan for delivery.
At KÖBACH, we prioritize environmental stewardship in our production processes. Here are eight crucial ways we integrate eco-friendly practices to minimize our ecological footprint.
Each of these questions holds valuable insights into the world of stainless steel cookware. Understanding them will help you maximize your cooking experience and ensure that you choose the best cookware for your needs.
Yes, stainless steel is generally nonreactive, which means it doesn’t react with foods during cooking. It’s a safe choice for almost all types of cooking.
The best stainless steel for cookware is typically 304 (also known as 18/8 or 18/10) due to its high durability and corrosion resistance.
Stainless steel cookware is an excellent choice due to its durability, heat conduction, and non-reactivity. However, it can be a bit challenging to maintain and needs proper care to prevent food from sticking.
To prevent sticking, preheat your stainless steel pan and then add a thin layer of oil. Allow the oil to heat up before adding your food.
Chefs prefer stainless steel for its excellent heat distribution, durability, and non-reactivity. It’s also suitable for various cooking techniques and can withstand high heat.
Pros of cooking with stainless steel include excellent heat distribution, non-reactivity, and durability. Cons include the potential for food to stick if not properly used and the need for regular maintenance.
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+86-0513-85665566 /+86 13862906175
No. 23, Hehua Road, Baiyang Street, Wuyi district, Jinhua, Zhejiang
