stainless steel cookware16

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stainless steel cookware

SAUCEPANWITH LID
Ø16x9.5CM
CASSEROLE WITH LID
Ø16x9.5CM
Ø18x10.5CM
Ø20x11.5CM

Ø24x13.5CM
FRYPAN WITH LID
Ø24x6.5CM

1.GoodQuality :We have strict quality control system .Good reputation in the market.
2.Competitive price: We always support our customers’ business with competitiveprice.
3.Good Service : We treat clients as friend.
4.Low MOQ: It can meet your promotional business very well.
OEM Accepted : We would be glad to help develop your new design product item.

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Q:What subjects are the kitchen cookers purchased by the company?
The price of more than 2000 yuan in fixed assets, the price of 200-2000 yuan, in the low value consumables, the price of less than 200 yuan, in other operating expenses, staff dining buy Tableware management costs - benefits to
Q:Of copper is not active, why not for cooking utensils,
bronze alloy of tin and copper, brass and copper zinc alloy, although the hardness increases,
Q:A door to see how to defuse cooking utensils?
The stove is the only Yang Qi, the solitary Yin is not born, the only Yang is not long.
Q:Which is more durable, stainless steel or aluminum cookware?
The pressure cooker is ordinary aluminum (aluminium alloy),
Q:What brand of outdoor cookware is better?
Spoon: small spoon in a small grocery store, wood or bamboo
Q:What is the development process of SUPOR?
SUPOR is the first Chinese listed company in the cooker industry (stock code 002032).
Q:What cookers do you have in 60s?
Before liberation, the beginning of the 50s, part of the city and rural household firewood stove, cooking using mud pots, bellows, Wagang, shovel, spoon, colander, iron, iron, Shao cask, gourd and other appliances.
Q:Can you make copper cookware
to remove the oxide film on the surface of the weld metal in the welding material;
Q:Is a pressure cooker a hardware cooker?
Most hardware products are not final consumer goods.
Q:Smokeless cooking utensils burn food that will not leach toxins into food
The food produced by the smokeless cooker does not soak the discharged toxin in the food,

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