Crayfish pot, mushroom pot, soup pot – the only limit is your imagination. Whatever you want to cook in bigger amounts on the terrace, for example.
Delivery time 2-5 business days.
Made of high-quality stainless steel, decently sized casserole for heavy use. Boiling is convenient outdoors alongside other cooking/grilling. Try also with a blanching basket. Suitable for Summer Kitchen Gas, gas burner D-300, D-350 or D-400. Also suitable for hob and open fire.
Volume: 15 L
Freight weight: 3.2 kg
Do not boil the pot dry; it can damage the bottom. Turn off the cooking zone first and let the pot cool down on the stove before lifting it if it has boiled dry. A damaged or loose hot bottom can cause dangerous situations.
Shining steel surfaces are not fond of coarse brushes, abrasive powder, abrasive sponges or steel wool.
Greyish white spots and stains, limestone deposits
Limestone and other minerals in water can, if they precipitate, form a grey coating or light stains on the bottom that cannot be removed with cleaners. Clean the bottom by soaking vinegar/water mixture (1–2 dl vinegar/1 l water) in the pot overnight. Wash and dry the pot after the treatment.
Small white spots in the bottom of the pot
White specks appear in a pot if salt is added before boiling. They can also be cleaned using diluted vinegar. Salt should not be added before the water is boiling. Do not store salty foods for long periods in the steel pot because salt causes pits in steel.
Colours of the rainbow
Colours of the rainbow on steel are due to sudden temperature changes. The phenomenon is completely harmless and disappears by itself over time. If you wish, you can treat the pot with a vinegar solution.
Food stuck hard
Food getting stuck hard is usually due to overtly high stove heat. Soak the pot or cook a cleaner solution with one tablespoon alkaline cleaning powder and 1 l water in it.