ELMICH GROUP s.r.o.

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Outstanding features:

- 3 layers of the bottom body immediately catch heat quickly and radiate evenly from the wall and bottom. Cooked foods are guaranteed nutrition, not burning, sticking to food. High-grade material with the inner layer is 304 stainless steel standard exclusively for food, stainless, optimal anti-fouling, safe for health. The efficiency of magnetic capture up to 99%, helps to save cooking costs, save energy and time.

- High-quality material, the inner layer is 304 stainless steel standard for food, stainless, optimal anti-fouling, absolutely safe for health, easy to clean

- Both body and bottom from high-grade stainless steel capture heat quickly. Efficiency catch from up to 99%, saving energy and time.

- Stop –hot technology, stainless steel handle is not hot, burns dangerous when cooking.

- Shiny color, luxury and modern design class

- Products suitable for all types of stoves: gas stove, induction cooker, infrared stove ...

Model	Tri- Max
Code	2353735
Dimensions	26 cm

1.Choose to buy stainless steel cookware:

Should choose to buy pots and pans with a thickness of at least 3-5 layers, 0.6mm thick walls or more, body made of 304 stainless steel (18/10) to make food cooked evenly, better, not be lose more nutrition, save more fuel, Inox does not fade quickly.

2. Before using stainless steel pots and pans for the first time:

Mix the mixture at the rate of one lemon or 20-30ml of rice vinegar with 0.5 liter of water, depending on the capacity of the pot or pan to make it accordingly, then boil a small fire for 2-5 minutes, turn off the heat, let cool wash.

3. During use:

- Do not boil the pot with oil or no food in the pan at high temperature for a long time. Because of the high temperature that makes the pot stain, with stainless steel pans covered with non-stick substances, it is easy to peel off.

- Add salt, seasoning powder to food while the water is boiling and stir fast. If the salt and seasoning salt is cooled, the salt and seasoning powder will not dissolve completely and settle to the bottom of the pot, which makes the bottom of the pot easily corroded.

- Do not leave leftovers for more than 5 hours in stainless steel pots and pans (Especially stainless steel pans covered with nonstick substances)

- Do not use stainless steel pot in the microwave (avoid open microwave oven phenomenon causing unsafe)

- Do not let a big fire when the food has boiled, for a multi-bottom pot to save fuel because the thick bottom has good heat-retaining properties.

- Do not pour cold water into the pot while it is still hot to avoid heat shock, making it easy to get damaged and difficult to wash.

4. When finished use

- Use dishwashing liquid to wash inside and out, especially in areas with rivets, welds on straps

- To get leftovers sold firmly on the bottom of the pot, add some water and bring to a boil

- Do not use utensils with metal pot, to avoid losing the shine of pots and pans.

- For yellow stains, just use a soft cloth soaked in lemon or vinegar, clean the burnt area in a circle, the pot will be shiny as new.

- For yellow stains or burning marks, use a cleaning fluid to clean.

- For the pot, body or pot with silicon, it is necessary to wash immediately after use and let cool, after washing to dry place.

High-grade stainless steel pot 3 layers of seamless bottom Tri-Max 26cm

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