FAQ

First, the system matters, for example, Secuquick, EasyQuick, or Visiotherm. This is followed by the design, installation location, diameter or model specification, and existing item number. A seal is therefore not chosen just by the word "seal," but by the specific point where it needs to seal.

"Seal" describes the function. "O-ring" describes the round shape with a circular cross-section. If this ring is compressed between two components and retains steam or liquid there, it is technically both an O-ring and a seal.

For a seal, the profile, material thickness, seating surface, and compression are decisive. An externally similar ring can sit too loosely, be squeezed too much, or seal at the wrong place. Therefore, the model series, item number, installation location, and pictures are more important than a merely approximately fitting size specification.

Many sealing rings and molded seals have numbers, size specifications, or safety instructions on the inside or on the side facing the component. This embossing is often more important than an estimated measurement in a photo. If a number is present, it should be compared with the item description and the existing seal.

For cookware, the size is often given by the inner dimension of the pot. A 20-cm pot therefore usually means the usable inner diameter from inner edge to inner edge. A seal or lid for 20 cm is selected accordingly for this pot size, even if the outer rim of the pot may be wider.

Elastomers are permanently stressed by heat, moisture, pressure, and compression. Technically, one speaks, among other things, of compression set: the material no longer fully returns after unloading. Then the seal no longer fits cleanly and can become leaky despite an outwardly inconspicuous shape.

Cracks, flattened areas, shrinkage, sticky surface, visible deformation, and the fit in the component are important. In pressure systems like Secuquick, seals and valves are safety-relevant; therefore, an unclear condition should not be glossed over.

In Secuquick products, the system, diameter, model series, sealing ring, valves, sealing discs, and lid closure belong together. A product feature like "24 cm" describes only a part of the assignment. It is crucial whether the components fit the specific Secuquick version.

Pressure only builds up if the lid, sealing ring, valves, and seating surfaces work together tightly. If a sealing ring has aged, is incorrectly seated, or a valve is dirty or damaged, steam escapes prematurely. Then the lid does not reliably reach the intended pressure.

For safety and pressure components, the item number is often more precise than a general description. If an item number is mentioned in the title or table, it must be included as a technical feature. "Not applicable" would be wrong there if the item number is known.

AMC instructions indicate that valves, seals, and the lid closure should be checked regularly. The reason is simple: pressure, sealing, and safety function depend on each other. Wear on a small component can affect the function of the entire lid.

The design of the Visiotherm is decisive, not just the term thermometer. Components such as O-rings, sealing rings, or housing parts must match the respective generation and design. Therefore, model specifications such as M30 or visible design are important product features.

The O-ring ensures the fit and seal at the installation point. If it does not match the design, the Visiotherm cannot sit cleanly. Therefore, the O-ring is not an arbitrary small part, but a feature of the matching Visiotherm assembly.

The Visiotherm supports temperature control on the lid. It helps to control the cooking process without constantly opening the lid. For the product description, this means: Visiotherm parts belong to the temperature display and not generally to lid knobs.

No. AMC points out that Visiotherm and Audiotherm must be removed before oven use. Therefore, such parts are not described as oven-safe in the shop.

First, the fastening points are checked. It is decisive where the handle sits on the pot and how it is fastened: one screw, two screws, thread, receptacle, distance between fastening points, and shape of the contact surface. Only then is it meaningful to evaluate shape, color, or optical similarity.

Two pot handles can look almost identical and still not fit. Differences can lie in the screw spacing, thread size, screw length, curvature of the contact surface, or handle receptacle. An optically similar handle can wobble, sit crookedly, or not be securely tightened.

The number of screws, fastening point, thread, screw length, distance between fastening points, handle receptacle on the pot, design, material condition, and existing marking should be compared. Color and surface structure help with identification, but are not the most important fitting feature.

A handle carries the weight of the pot and contents when lifted. If the thread, screw, or receptacle do not fit, the handle can give way later despite firm tightening. Therefore, fastening is not a minor detail, but the central safety feature.

For handles, temperature stress is decisive. Keeping warm at low temperatures is different from oven heat or long simmering. When keeping warm below about 80 to 100 °C, handles are significantly less stressed. At oven temperatures, especially above about 150 °C, the stress on plastic or bakelite-like handles can become critical. Therefore, we do not generally describe handles as oven-safe.

A pot is described in the shop by product type, diameter, volume, height or depth, condition, scope of delivery, and, if applicable, an induction note. The heading states the main data; the table assigns them separately and in a machine-readable format.

Many important hints are on the outside of the base. Turn the pot or pan over and check the base: there, depending on the design, you will find information on size, series, material, hob types, or induction suitability. Lids, thermometers, and handles can also have their own markings; therefore, the interplay of base embossing, design, pictures, and description always counts for assignment.

Pots and pans have different uses, rim heights, base loads, and heat distribution. A pan is more strongly evaluated by frying surface, rim height, and temperature behavior. A pot is more strongly categorized by volume, diameter, height, and cooking function.

AMC describes an Akkutherm encapsulated base made of stainless steel with an aluminum core. The base influences heat distribution, heat retention, and behavior on the cooking zone. Therefore, a pot cannot only be described by liters and diameter.

For pots, the inner diameter is usually measured: from inner edge to inner edge across the center of the pot. The outer rim can be wider and is usually not the decisive measurement for lids, seals, and size specifications. A pot with an inner dimension of 20 cm can therefore appear larger at the outer rim and still remain a 20-cm pot.

If the volume is not specified, it can be approximately calculated using the inner dimensions. For this, measure the inner diameter and the usable inner height. Formula: Volume = Pi × Radius × Radius × Height. For centimeters, this gives cubic centimeters; 1,000 cubic centimeters correspond to 1 liter. For example, a pot with an inner diameter of 20 cm and a usable height of 10 cm has approximately 3.14 liters.

A used stainless steel pot does not automatically lose its function due to normal signs of wear. What is decisive are a flat base, stable handles, a suitable lid, and the visible scope of delivery. If these points are correct, high-quality cookware can still be reliably used after many years.

AMC states that pots and pans from model series M29, introduced in 1996, are induction-capable. For older products, suitability must be checked on the base, model series, or reliable documents. Induction is therefore only mentioned if it is recognizable on the product or proven.

The handle shape is an important visible feature for classifying the model series. Early versions had bar handles, then there was the curved banana handle, later the U-handle, and then two-piece handle shells. For Potoria, older bar handle, banana handle, and U-handle versions are not described as induction-suitable. Induction is only specified for the later generation with two-piece handle shells or with clear base/model verification.

The stated diameter is not just a size specification. For a pot with a 20 cm diameter, a suitable cooking zone should preferably also be used on an induction hob so that the effective base area is stimulated and the encapsulated base can distribute the heat evenly. For electric and ceramic hobs, a suitable contact surface is also sensible, but the heat comes via the hot plate. With a gas hob, the flame spreads from outside to inside under the pot base; there, it is particularly important that the flame does not strike up the side of the pot.

Stainless steel is not coated. When frying, preheating, temperature, surface, and food are decisive. If meat is moved too early or the pan is not yet at the appropriate temperature, proteins adhere more strongly.

AMC describes pots and pans made of 18/10 stainless steel. This means 18 percent chromium and 10 percent nickel. This information refers to cookware and should not automatically be transferred to every spare part.

Discoloration is caused by heat on the surface. The very thin oxide layer changes, which causes light to reflect differently. This is not automatically a functional defect, but must be distinguished from corrosion, pitting, or deep scratches.

For used items, pictures show condition, scratches, discolorations, design, connection, thread, marking, and scope of delivery. Therefore, pictures at Potoria are not decoration, but part of the technical classification.

For used individual items, the visible scope of delivery is decisive. If a lid, insert, screw, or accessory are not included in the pictures, they will not be automatically supplied. This statement avoids redundant running text and keeps the table clear.