Cookware pot Shiori Steel Series Pro 316, induction, 24 cm

Shiori Steel Series Pro 316, 24 cm is a stainless steel cookware pot engineered for induction and conventional cooktops. Constructed from 316-grade stainless steel, the pot is corrosion-resistant and suitable for cooking acidic foods. With a 24 cm diameter it is sized for boiling, simmering and preparing soups, sauces and stews in both domestic and professional kitchens. The flat, induction-compatible base ensures stable heating on induction hobs while remaining compatible with gas and electric stovetops.

Advantages

The use of 316 stainless steel provides enhanced resistance to pitting and corrosion compared with standard grades, making the pot appropriate for acidic ingredients and prolonged use. The 24 cm form factor offers a balanced cooking volume for family-size portions without occupying excessive stove space. The induction-capable base delivers efficient heat transfer and even cooking across the bottom surface. The pot’s smooth interior facilitates cleaning and reduces flavour carryover between dishes.

Suitable for

• Boiling pasta, potatoes and vegetables
• Simmering soups, broths and sauces
• Preparing stews and one-pot meals
• Use on induction, electric and gas cooktops

Key specifications

• Material: 316-grade stainless steel
• Diameter: 24 cm
• Cooktop compatibility: induction, electric, gas
• Intended uses: boiling, simmering, sauce and soup preparation
• Finish: smooth, easy-to-clean interior

How to use

Place the pot on a compatible cooktop and add the required amount of liquid and ingredients. Use medium or low heat for simmering and adjust temperature to achieve the desired cooking result. For induction cooking, ensure the base makes full contact with the hob surface. After use, allow the pot to cool slightly before washing; warm soapy water and a non-abrasive sponge are recommended to preserve the surface finish.

Usage recommendations

To extend service life, avoid prolonged exposure to high direct heat without liquid and do not use steel wool or aggressive abrasives when cleaning. For acidic recipes, rinse promptly after use to prevent potential staining and maintain the steel’s corrosion resistance.