Propino Multi-Layer Stainless Steel Pots My mother bought an expensive pot set a long time ago. It was advertised as being able to last for 80 years, spanning three generations. It allows for quick and delicious cooking due to the water seal effect. However, it can also be prone to burning due to the high heat. I've used them for about 33 years, and they still work. I've given most of them to family members, but I kept three for everyday use. I'll decide whether to remove the handles and nest the pots during packing. CARBON STEEL CORE T-304 STAINLESS STEEL MADE IN U.S.A. Because of the good heat conductivity, you can cook quickly with less heat, but be careful not to overheat dishes with liquids or thickening agents, as they tend to burn. Stir from the bottom. If it burns, try your best to scrub it. The handles will gradually loosen. Tighten them occasionally with a large, short flathead screwdriver. ⭐️ Saucepan (Deep) Used for many years. The ingredients for curry become tender in 30 minutes. Reduce the water to about 70-80%, cover with the lid, and bring to a boil. Once the water covers the edge of the lid, reduce the heat to low enough that it doesn't boil over! Leave it for 30 minutes. Be careful not to burn it after adding the curry roux. Body (without lid) Diameter: approx. 22 cm, Height: approx. 9.8 cm ⭐️ Saucepan (Shallow) Be careful, as it gets hotter and burns easily due to the smaller capacity! Recommended for cooking ingredients without thickening agents, such as miso soup. Body (without lid) Diameter: approx. 21 cm, Height: approx. 8.1 cm ⭐️ Stockpot (Extra Large) I've only made pudding in it twice. Body (without lid) Diameter: approx. 29 cm, Height: approx. 11.5 cm Besides using it as a pot, it was also used as a lid for a steamer. I think it's rare to find a stainless steel pot of this size that isn't too tall.