1.Non-stick Coating Cooking Surface, More healthy without harm to human body, Environmental protection and safety
2.Cast-iron pans are characterized by non-stick pans after boiling,and the longer they are used, the more non-stick they become
3.General Use for Gas, Induction Cooker and open fire and so on, Easy to use
4.Thicken the bottom of the pan, super lock the temperature, evenly heated

Why a Long-Handled Stock Pot Is a Must-Have in Every Kitchen
A long-handled stock pot offers better control when pouring hot liquids, reducing spill risks. The extended handle keeps hands away from steam and heat, making it safer than short-handled pots. It’s also easier to maneuver when straining pasta or transferring broth. Unlike side-handled pots, the long handle saves stovetop space, fitting better on crowded burners. Whether making soups, stocks, or boiling corn, the ergonomic design ensures comfort and stability.
Long Handle vs Side Handles: Which Stock Pot Design Is Right for You?
Long-handled stock pots are easier to lift and pour, ideal for frequent straining. Side handles provide better balance for heavy loads but take up more stovetop space. Long handles work well in small kitchens, while double-handled pots suit bulk cooking (like canning or seafood boils). Consider your strength and kitchen layout—long handles offer convenience, while side handles ensure stability when moving large batches.
Easy to Clean: How to Maintain Your Long-Handled Stock Pot
To keep your stock pot spotless, soak burnt residues with warm, soapy water before scrubbing. Avoid abrasive pads on stainless steel; use baking soda paste for tough stains. Most long-handled pots are dishwasher-safe, but handwashing preserves finishes. Dry thoroughly to prevent water spots. Store with the lid off to avoid trapped moisture. For discoloration, boil water with vinegar to restore shine.