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HIWARE SOUP SPOONS
The HIWARE soup spoons are crafted from premium 18/8 stainless steel, ensuring exceptional durability, rust resistance, and corrosion resistance. Made from food-grade, extra-heavy-weight stainless steel, these spoons offer a perfect balance of form and function.
The spoons feature an extra-thickened, ergonomic handle that provides a comfortable and secure grip, preventing the feeling of cutting hands. The ergonomic design of the handle makes it easy and pleasant to hold, enhancing the overall user experience.
Elegantly designed, the spoons boast a polished, smooth curve that adds a touch of sophistication to your dining experience. Whether you're serving soup, dips, cereal, stews, chicken, udon noodles, Chinese wonton, or shrimp ramen, these versatile spoons are up to the task.
These HIWARE soup spoons are not only aesthetically pleasing but also incredibly practical. The wide spoon head is perfect for ladling and serving larger portions of soup, ravioli, wontons, and other hearty dishes. Additionally, they are suitable for a wide range of culinary uses, making them an essential addition to your kitchen.
Cleaning these spoons is a breeze, as they are entirely dishwasher-safe and can be washed without the need for harsh detergents. This ensures the longevity of the spoons and preserves their pristine appearance over time.
In summary, the HIWARE soup spoons are a must-have in any well-equipped kitchen. Their exceptional quality, versatility, and easy maintenance make them a practical and stylish choice for all your soup, stew, and noodle-based culinary adventures.
product information:
Attribute | Value | ||||
---|---|---|---|---|---|
item_weight | 7.4 ounces | ||||
is_dishwasher_safe | Yes | ||||
product_dimensions | 6.3 x 1.7 x 0.3 inches | ||||
manufacturer | Hiware | ||||
item_model_number | Hiware-02L | ||||
customer_reviews |
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best_sellers_rank | #6,676 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #2 in Soup Spoons | ||||
is_discontinued_by_manufacturer | No | ||||
date_first_available | May 10, 2016 |