Boasting excellent chemical stability, heat-resistant glass resists acids, alkalis and water. It will never react with food or release harmful substances, whether you use it for lemon water, herbal decoctions, tomato sauce or leftover meals.

Potential risks of ceramics: Brightly colored ceramics with overglaze decorations may leach heavy metals such as lead and cadmium, especially when holding acidic food.

Limitations of stainless steel: Even grade 304 or 316 stainless steel is vulnerable to strong acids and alkalis. Long-term storage of vinegar, soy sauce or traditional Chinese herbal medicine can corrode its protective film, causing possible leakage of chromium and nickel. It also tends to retain stubborn odors.

With outstanding thermal shock resistance, heat-resistant glass withstands extreme temperature changes. It can be placed in the freezer, microwave oven and oven freely for daily use.

Drawback of stainless steel: It is not microwave-safe at all, which brings inconvenience when reheating leftovers or milk.

Limitations of ceramics: Ceramics trimmed with gold or silver rims cannot be used in microwaves. Ordinary ceramicware is also prone to cracking due to uneven heat conduction and sudden temperature rises.

The high light transmittance allows you to easily observe the cooking progress, food color and condition without lifting the lid, ideal for baking, cooking and tea making.

Its ultra-smooth surface repels grease and odors completely, so you can tell at a glance whether it is thoroughly cleaned. By contrast, tiny pores inside ceramics may trap lingering smells. Stainless steel is likely to turn yellow, lose luster and get scratched after long-term use.

Made of borosilicate glass, this material features lower density than regular glass. Though looking sturdy, heat-resistant glass tableware and food storage containers are much lighter than ceramicware of the same thickness, for easy handling.