Why this pan lid earns its place
Sixteen litres is the volume kitchens plan around. This is the size that sits on your pass stove or back-of-kitchen setup, the one you fill once and it powers your sauces, braising liquor, and stocks for the whole service. The 320 mm diameter (just over 12 inches) is a serious pot: it commands attention on a cooktop, but that's the point. At 5 kg, it has real thermal mass—it won't temperature-shock when you add cold ingredients or pull room-temperature proteins into hot braising liquor.
JYH21CT stainless steel, the same professional material in classical French and Michelin kitchens. Heat capacity matters at this scale: the pot holds temperature steadily, so your reductions reduce true and your sauces stay velvety. Works on gas, electric, ceramic, halogen, or induction without compromise. The fitted lid seals properly, trapping steam and cutting cooking time. That efficiency adds up over a year of daily use.
Everything is dishwasher-safe and built for commercial punishment. Stainless steel doesn't mind the scuffs and wear that come with real work—that's expected. After six months of service it'll look properly used, and that's exactly what you want from a cooking pot. No special maintenance, no rust, no mystery problems.
