The advantages of stainless steel are no longer in doubt. They have impeccable cleanliness, all robustness tests have proved it to be excellent and cooking performance is superb. Use a good pot with a thick bottom Good cookware is stainless steel with a thick bottom composed of at least 5 mm of aluminium for good heat distribution. Without a tough of aluminium it creates hot spots that burn foods and fats, which is very unhealthy. Do not overheat the cooking utensil On ceramic and induction cookers, the bottom of the…
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