Material: Food-grade stainless steel (commonly 304 or 18/10), sometimes with a multi-ply/tri-ply or encapsulated bottom for even heating and induction compatibility.
Design: 3 tiers that stack securely; many models let you use 1, 2, or 3 levels as needed. The base pot can often double as a regular saucepan or stockpot.
Lid: Tempered glass lid with a steam vent for visibility and pressure control.
Handles: Heat-resistant (sometimes silicone-coated or hollow) for safer lifting.
Compatibility: Works on gas, electric, ceramic, halogen, and induction hobs.
Common sizes: Around 26–32 cm (10–12.5 inches) diameter; heights vary but often allow decent capacity per tier.
Care: Many are dishwasher-safe (hand-washing recommended for longevity and shine).