• In this method, the bonded part is not dropped in any case. In the middle of stainless steel, the bottom surface is made of special stainless steel on the inner surface of aluminum, and it is bonded by the fraction method to minimize the nutrition loss of the food because of the good thermal conductivity.
• Semi-pressure effect to maximize steam circulation by using 1.5mm thick lid The matte-processed part of the body pulls heat inward and pushes out the heat by giving volume in the upper glossed part convection phenomenon.
• The MNW A-Clad heating plate absorbs heat when it is heated and re-injects it to distribute the heat evenly throughout the pot to save energy and to minimize nutrition loss of food. There are pots, but the bottom of the scientific thickness of 2.3mm or more, to maintain the maximum nutrients.
• MNW uses 18/10 special stainless steel material. It can cook the best food with the scientific thickness of 2.3mm on the underside and the side surface of the tube 5. The carbon handle that the plastic handle is burned by the handle is the deadly nutrition By zooming the MM, the handle is also made of stainless steel, ergonomic design was convenient.
• Accurate and scientific design has been designed to make the product easy to use for a long time, and its appearance is ergonomically designed so that it will not be scratched or damaged even when used for a long time.