Stainless steel is non reactive with highly acidic foods like tomatoes and is usually the first choice among professional chefs due to the many cooking techniques that it is suited, such as searing, to achieve caramelization and stir frying.
Unlike traditional heating methods like gas and electric, induction burners heat cookware by transferring energy via an electromagnetic current, which in turn creates heat when it comes in contact with the pan. Cookware must have necessary magnetic base in order to be compatible with induction burners. All of the Curtis Stone stainless steel cookware items are induction-compatible.
- Can be used on all cook tops including induction
- Tempered glass lids offer convenient, see-through cooking
- Impact bonded base technology
- Heavy gauge encapsulated aluminum base for even and quick heating
- Stainless Steel
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