1, steel, with magnetic and non-magnetic, with magnetic is generally 201 steel, subject to bumps or long-term alkaline corrosion easy to rust, and then loopholes, the price is cheaper. Now on the market are basically non-magnetic, 304 pure stainless steel material, no rust, no deformation, according to the thickness, purity of different prices also have high and low. Good purity of the steamer, steel without stains, polished evenly. The purity of the boiler generally looks like the brightness of the steel surface is inconsistent, uneven, there are small pits or drums, and it is easy to get trachoma for a long time. A poorly made steel steamer will buzz when placed on an induction cooker.

2, the bottom of the pot, most of the non-magnetic steamer has an additional bottom, called the bottom, the bottom has a magnetic conductive sheet, itself no magnetic pot can not be directly used on the induction cooker, plus the bottom can be used, and the bottom has the effect of preventing the deformation of the pot body. The good pot is a three-layer composite bottom, with two layers of magnetic sheets, and some POTS have only one simple layer of magnetic steel, which looks very large, the magnetic permeability effect is not good, and affects the life of the induction cooker.

3, pot cover, a better steamer is basically a combination of covers (there is a piece of glass in the middle). In order to save costs, most of the magnetic steamers are steel covers, you can't see the inside, you need to often open to see food, and there is a glass cover, which is flat, reducing the capacity of the pot, and it will break when it falls on the ground.

4, the handle, a good handle is fully wrapped, very firm, in the case of heat will not be loose, and some of the handle is directly inserted, easy to loose, or even fall off, will be very dangerous.