Diamond-cut polished stockpot set saves space and wipes clean in seconds

Shape and Storage
The pot walls are pressed into exact diamond facets. When empty, the facets interlock. One 20 cm pot nests inside a 24 cm pot without wobble, freeing one third more vertical shelf space. No silicone pads are needed; the edges touch only at the flat rims, so the polished surface stays scratch-free. The entire stainless steel cooking ware line can be stored in one compact column.

Steel and Strength
Each body is stamped from high-quality stainless steel in one draw. This eliminates weld lines that can split under thermal shock. The steel is then impact-bonded to an aluminum disc. Result: rapid, even heat on induction, gas, or radiant stoves. The mirror polish is not decorative; it closes the steel pores, reducing oil adhesion by roughly 40 % compared with brushed finishes. This advantage applies to every piece in the kitchenware utensils range.

Handle and Glass Lid
The handle starts as a 6 mm solid steel rod, riveted twice through the wall with oversized heads. A hollow center keeps the grip cool. The lid is tempered glass edged in stainless. You can watch a rolling boil without lifting, cutting heat loss by 15 %.

Cleaning Routine
After cooking, let the pot cool for two minutes. Pour in 2 cm of hot water, add one drop of neutral dish soap, swirl for ten seconds, empty, and wipe with a soft cloth. The mirror finish releases residue before it hardens. For burnt sugar or starch, cover the spot with water and two teaspoons of baking soda, simmer five minutes, then rinse. No metal scourers—use a nylon pad if necessary.

Daily Care Checklist

Long-Term Maintenance
Once a month, wipe the exterior with a cloth dampened in vinegar to dissolve invisible mineral deposits from tap water. Dry immediately.