Stainless Steel Frying Pan Manufacturer

Changwen three-layer stainless steel cookware heats quickly and transfers heat evenly.
Solid stainless steel riveted handles stay cool on the stove top and provide a safe and secure grip.
Can be cooked on induction, ceramic, electric or gas hobs.
Dishwasher safe for easy cleaning.

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Changwen Stainless Steel Frying Pan

Through technological innovation, Changwen stainless steel frying pans are less likely to stick to the pan without coating, meeting the needs of health and environmental protection. Create a non-toxic, long-lasting, durable frying pan. It remains perfectly stable on any type of stove for many years and tolerates all types of food while minimizing fumes.

Why Choose Changwen Stainless Steel Frying Pan?

Meet Changwen Stainless Steel Frying Pan

Five-layer Inner Wall Without Rivets Stainless Steel Frying Pan

The five-layer structure is composed of 316 stainless steel, high-density energy storage pure aluminum, 6 times superconducting aluminum layer, 303 series heated aluminum, 430 series magnetically conductive steel. The inner wall has no rivets and is easy to clean. The extended handle is anti-scalding and heat-insulating, and the pot bottom is flat and suitable for various stoves. Suitable for all types of stoves, induction cookers, gas stoves, red ultraviolet stoves, electric stoves, ceramic stoves.

Non Stick Stainless Steel Frying Pan

Using non-stick coating, imitating lotus leaf non-stick technology, excellent non-stick effect. The three-layer composite energy-gathering bottom has a large magnetic conductive area, higher thermal efficiency, flat bottom, no convex bottom and no deformation. The elongated hollow handle effectively insulates and prevents scalding, and the tail hook design facilitates storage without taking up space. The micro-arc pot bottom design prevents the oil from gathering in the center. Not easy to turn yellow or black, durable and bright. The one-piece die-casting has even heat conduction, is strong and durable, and will not burn or burn when frying, and the pot has a long service life. Suitable for all types of stoves, induction cookers, gas stoves, red ultraviolet stoves, electric stoves and ceramic stoves.

Stainless Steel Honeycomb Non-Stick Fry Pan

Made of 316 stainless steel, it has better anti-adhesion through fine carving and micro-engraving technology. Molded in one piece under a weight of 200 tons, the heat conduction is faster and more uniform, and the generation of oil smoke is greatly reduced. The five thickened layers are honeycomb non-stick layer, upgraded titanium black film, 316 medical grade stainless steel, 3003 steel and gold energy storage base material, and 430 magnetically conductive polished stainless steel. Deepening the pot body can fry dumplings/stew soup/stir-fry vegetables/omelettes. Suspension technology, physical non-stick pan, food is suspended between physical particles on the pot wall, and the honeycomb structure is evenly heated to achieve physical non-stick. Suitable for all types of stoves, induction cookers, gas stoves, red ultraviolet stoves, electric stoves and ceramic stoves.

How Stainless Steel Frying Pan Manufactured

changwen’s stainless steel frying pan are made of high-quality stainless steel and pay attention to every detail during the manufacturing process to achieve excellent product quality. Continuous innovation while ensuring quality to provide you with high-quality frying pan with rich functions.

Selection of Materials

Choose high quality stainless steel material.

Cutting the Metal

Stainless steel sheets are cut into the desired shapes.

Body Brawing

The metal blank is stamped into shape by a stamping machine in the mold.

Brazing Botton

Use a torch to heat the melted brazing alloy and combine it with the pot body

Impact Bond

Layers of conductive 430 stainless steel and heat-transferring aluminum are laminated to the bottom of the cookware under 200 tons of pressure.

Cleaning

The brazed cookware may have residues from the brazing process, which are cleaned off.

Polishing

Cookware is machined or ground to ensure that it is perfectly flat for optimal contact with the stovetop and a nice glossy finish.

Handle Riveting

Handles, lids, and any additional components are attached to complete the cookware assembly.

Laser Engraving

The brand logo is engraved on the surface of the cookware through laser engraving.

Quality Inspection

The cookware is inspected to ensure it meets all quality standards.

Cleaning

Carry out cleaning and organization.

Packing

Packaged and prepared for distribution.

Stainless Steel Frying Pan FAQ

Uncoated stainless steel frying pans are extremely durable and scratch-resistant and can be used with silicone, wooden or even metal utensils. It is not recommended to use metal utensils for coated stainless steel frying pans, which may damage the surface coating. Silicone, wooden and other utensils can be used.

Yes, most stainless steel frying pans are compatible with induction cooktops. Stainless steel is a ferrous metal, which is required for induction cooking.

To prevent food from sticking, ensure the pan is heated properly before adding food. A good method is the water droplet test, where you heat the pan on medium heat and drop a small amount of water into it. If the water forms a single droplet that glides across the pan, it’s ready. Also, adding a sufficient amount of fat (oil or butter) before the food goes in can prevent sticking.

After cooking, let the pan cool to avoid thermal shock. For regular cleaning, warm water and soap are sufficient. For tougher stains or food particles, soaking the pan in warm soapy water before cleaning can help. For discoloration or stuck-on food, a paste made from baking soda and water applied gently with a non-abrasive sponge can be effective. Stainless steel cleaners are also available for restoring the pan’s shine.

Frying pans made of 304 or 316 stainless steel have strong rust resistance. Cookware made of 201 series stainless steel has poor rust resistance. To prevent rust, please dry the pan thoroughly after cleaning and avoid exposing it to irritants. chemical substances or in a humid environment for a long time. If rust spots do appear, they can usually be removed with a paste of baking soda and water.

Generally, the upper limit of the heat-resistant temperature of austenitic stainless steel (such as 304, 316, etc.) is about 800°C; the upper limit of the heat-resistant temperature of ferritic stainless steel (such as 430, etc.) is about 750°C. Therefore, when heating food in the oven, stainless steel products can be put into the oven if the temperature is within this range. If it has a plastic handle or bakelite handle, it will not work. The handle will deform or melt at about 120 degrees to 210 degrees.

Stainless steel frying pans offer excellent durability and resistance to scratches, dents, and rust. They are also non-reactive, meaning they won’t impart metallic tastes to acidic foods, and they can be used for various cooking techniques, from searing to simmering. Additionally, their compatibility with all cooktop types, including induction, makes them versatile kitchen tools.

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