FAQ

What counts first is the system, for example Secuquick, EasyQuick or Visiotherm. This is followed by the design, installation location, diameter or model information and existing article number. A seal is therefore not only selected based on the word “gasket”, but also based on the specific location where it has to seal.

“Seal” describes the function. “O-ring” describes the round design with a round cross-section. If this ring is pressed between two components and retains steam or liquid, it is technically an O-ring and a seal at the same time.

When it comes to a seal, the profile, material thickness, seat surface and compression are decisive. A ring that looks similar may be too loose, too squashed, or sealing in the wrong place. That's why the model series, item number, installation location and pictures are more important than an approximate measurement.

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

When it comes to cookware, the size is often specified based on the inside dimensions of the pot. A 20 cm pot therefore usually means the usable inner diameter from inner edge to inner edge. A 20 cm gasket or lid is selected accordingly for this pot size, although the outer edge of the pot may be wider.

Elastomers are permanently exposed to heat, moisture, pressure and compression. In technical terms, this is referred to as compression set: the material no longer fully springs back after the load has been relieved. Then the seal no longer fits neatly and can leak despite its externally inconspicuous shape.

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

Secuquick products include system, diameter, model series, sealing ring, valves, sealing washers and lid closure. A product feature such as “24 cm” only describes part of the assignment. What is crucial is whether the components fit the specific Secuquick version.

Pressure only arises when the cover, sealing ring, valves and seats work together tightly. If a sealing ring is aged, incorrectly seated or a valve is dirty or damaged, steam will escape prematurely. Then the lid will not reliably reach the intended pressure.

For safety and pressure components, the article number is often more precise than a general description. If there is an item number in the title or table. is mentioned, it must be included as a technical feature. “Not applicable” would be incorrect 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 crucial, not just the term thermometer. Components such as O-rings, sealing rings or housing parts must match the respective generation and design. That's why model information such as M30 or visible design are important product features.

The O-ring ensures seating and sealing at the installation site. If it does not match the design, the Visiotherm cannot fit properly. That's why the O-ring is not just any small part, but rather 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 advises that Visiotherm and Audiotherm must be removed before using the oven. That's why such parts are not described in the shop as being suitable for the oven.

First the attachment points are checked. What matters is where the handle is located on the pot and how it is attached: one screw, two screws, thread, mount, distance between the attachment points and the shape of the support surface. Only then can the shape, color or visual similarity be meaningfully evaluated.

Two pot handles can look almost identical and still not fit. Differences can lie in the distance between the screws, the thread size, the length of the screw, the curvature of the support surface or the handle holder. A visually similar handle may wobble, sit crookedly, or fail to tighten securely.

The number of screws, fastening point, thread, screw length, distance between the fastening points, handle holder 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 passport feature.

A handle supports the weight of the pot and contents when lifted. If the thread, screw or holder does not fit, the handle may give way later despite being tightened firmly. That's why the fastening is not a minor detail, but the central security feature.

The temperature load is crucial for handles. Keeping food warm at a low temperature is different from oven heat or long braising. When kept warm below around 80 to 100 °C, handles are subjected to significantly less strain. At oven temperatures, especially above around 150 °C, the stress on plastic or Bakelite-like handles can become critical. That's why we don't generally describe handles as being suitable for the oven.

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

There are many important clues on the ground outside. Turn the pot or pan over and check the base: depending on the model, you will find information about size, series, material, types of stoves or suitability for induction. Lids, thermometers and handles can also have their own markings; For the assignment, what counts is the interaction of floor characteristics, design, images and description.

Pots and pans have different uses, edge heights, floor loads and heat conduction. A pan is evaluated more based on its cooking surface, edge height and temperature behavior. A pot is classified more based on volume, diameter, height and cooking function.

AMC describes an Akkutherm capsule base made of stainless steel with an aluminum core. The floor influences heat distribution, heat storage and behavior on the cooking zone. That's why a pot can't just be described in terms of liters and diameter.

For pots, the inside diameter is usually measured: from inside edge to inside edge across the center of the pot. The outer edge can be wider and is usually not the decisive dimension for lids, seals and size information. A pot with an internal dimension of 20 cm can appear larger on the outside edge and still remain a 20 cm pot.

If the volume is not specified, it can be approximately calculated using the internal dimensions. To do this, measure the inside diameter and the usable inside height. Formula: Volume = Pi × Radius × Radius × Height. For centimeters this gives cubic centimeters; 1,000 cubic centimeters equals 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 use. What is crucial is a flat base, sturdy handles, a suitable lid and the visible scope of delivery. If these points are correct, high-quality cookware can still be used reliably even after many years.

AMC calls pots and pans from the M29 model series, introduced in 1996, as induction-capable. For older products, the suitability must be checked on the floor, on the model series or on reliable documents. Induction is therefore only mentioned if it can be recognized or proven in the product.

The shape of the handle 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-part handle scales. The following applies to Potoria: older bar handle, banana handle and U-handle versions are not described as suitable for induction. Induction is only specified in the later generation with two-part handle scales or when there is clear evidence of the base/model.

The specified diameter is not just an indication of size. For a pot with a diameter of 20 cm, a suitable cooking zone should, if possible, be used on an induction hob so that the effective base surface is stimulated and the capsule base can distribute the heat evenly. A suitable support surface is also useful for electric and ceramic hobs, but the heat comes via the hot plate. On a gas stove, the flame spreads from the outside to the inside under the bottom of the pot; What is particularly important there is that the flame does not rise to the side of the pot.

Stainless steel is not coated. When roasting, preheating, temperature, surface and food are crucial. If meat is moved too early or the pan is not yet in the right temperature range, proteins will stick more strongly.

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

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

For used items, pictures show the condition, scratches, discoloration, design, connection, thread, labeling and scope of delivery. That's why pictures at Potoria are not decoration, but part of the technical classification.

For used individual items, the visible scope of delivery is decisive. If the lid, insert, screw or accessories are not included in the pictures, they will not automatically be included. This information avoids duplicate text and keeps the table unique.