{"id":5507,"date":"2025-06-06T05:11:45","date_gmt":"2025-06-06T05:11:45","guid":{"rendered":"https:\/\/www.hg-cooker.com\/?p=5507"},"modified":"2025-06-06T06:02:08","modified_gmt":"2025-06-06T06:02:08","slug":"why-tri-ply-cookware-is-great-for-cooking-acidic-foods","status":"publish","type":"post","link":"https:\/\/www.hg-cooker.com\/ru\/why-tri-ply-cookware-is-great-for-cooking-acidic-foods\/","title":{"rendered":"\u041f\u043e\u0447\u0435\u043c\u0443 \u043f\u043e\u0441\u0443\u0434\u0430 Tri Ply \"\u043d\u0435\u0430\u043a\u0442\u0438\u0432\u043d\u0430\", \u043d\u043e \u0437\u0430\u0449\u0438\u0449\u0430\u0435\u0442 \u043e\u0442 \u043a\u0438\u0441\u043b\u044b\u0445 \u043f\u0440\u043e\u0434\u0443\u043a\u0442\u043e\u0432?"},"content":{"rendered":"\n

Have you ever encountered such troubles: after boiling tomato soup, the soup color becomes dark and the bottom of the pot is left with hard-to-clean marks? Or after marinating fish with lemon juice, there are corrosion marks on the pot wall? These problems are mostly caused by the chemical reaction between acidic food and metal cookware. The tri ply cookware, with its inherent “inactive” and uniform heating characteristics and , has become an ideal choice to deal with these problems.<\/strong><\/p>\n\n\n\n

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Tri Ply Stainless Steel Cookware<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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