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Double-layered pan / saucepan

Double-layered pan

//background : Most burners only heat the bottom part where the heat is only focused on the bottom part of the pan. The heat is not delivered to the top. The food does not evenly cook where the food on the bottom can burn. Thus, the food has to be stirred to be cooked.

//concept : The side of the pan has two layers. It brings up the heat to the top and also prevents loss of heat. The heat that is delivered evenly cooks the food and prevents the bottom from burning. Also, because it is double-layered, it holds the released heat leading faster cooking compared to normal pans. Gas fee and electricity fee can be reduced compared to normal pans.


Yong In University

Yong In University
Yong In, South Korea

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