CAIYI is a high quality kitchen utensils Manufacturer & Supplier. Our kitchen cooking tools are designed to meet the modern home needs!

Cast iron seafood pots are designed to enhance seafood cooking with their unique features. Unlike other pots, such as cast iron soup pots with lids or ceramic soup pots, they offer a natural non-stick surface that prevents delicate seafood from sticking or breaking apart. Their excellent heat retention ensures consistent cooking, making them perfect for slow-cooked stews and braises. Additionally, the self-circulating condensation design locks in moisture and flavor, keeping seafood tender and succulent. These features make cast iron seafood pots an essential tool for preparing delicious and perfectly cooked seafood dishes.

Discover the culinary upgrade your kitchen deserves with the octagonal stone pan. This innovative non-stick wok pan features an eight-sided design for a larger cooking surface, perfect for families and entertaining. Its corners act as natural spouts, ensuring mess-free pouring. Equipped with graphene antibacterial technology, it stays cleaner longer and reduces bacterial growth. The diamond-grain stone non-stick layer ensures superior performance, making cooking healthier and easier. The advanced melt-spray process guarantees a durable coating that resists peeling. Suitable for various heat sources, this versatile pan handles frying, sautéing, stewing, and braising with ease. It's also dishwasher safe for convenient cleaning. If you're seeking the best non-stick wok or woks with lids, the octagonal stone pan is your top choice. Elevate your cooking experience and say goodbye to ordinary pans.

26 cm apple-shaped cast iron soup pot, 2.1 kg, 12 cm deep. Flat composite multi-layer base works on gas, induction and ceramic hobs. Arched iron lid with 36 condensing studs locks in 30 % more moisture. Inside and out, raw maifanite mineral non-stick glaze fired at 2000 °C resists peeling. Short stem handle for hanging, low-set side loops for easy lifting. Wipe oil to clean; hang to store. From stovetop to table, the apple form serves both style and soup.

Born in stellar furnaces and proven in rocket engines, titanium—element 22—has been re-engineered for the modern kitchen. A tri-ply titanium-aluminum-stainless construction delivers the strength of cast iron at half the weight, while its 2–5 nm TiO₂ passive film laughs off tomato acid, sea salt and dishwasher detergent alike. The aluminum core’s thermal diffusivity (97 mm² s⁻¹, six times that of cast iron) drives the pan to 230 °C in under a minute, giving you Maillard browning without acrolein smoke. Zero PTFE, zero PFOA, zero seasoning rituals—just pure, star-grade metal that is as gentle on your cells as it is fierce on a rib-eye. In short, titanium turns cookware into a lifetime investment in health, speed and effortless control.