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Precautions for the use of stainless steel tableware


Precautions for the use of stainless steel tableware:

1. Do not store salt, soy sauce, vinegar, vegetable soup, etc. for a long time, because these foods contain a lot of electrolytes. If they are stored for a long time, stainless steel will also electrochemically react with these electrolytes like other metals, causing harmful metal elements are dissolved out.
2. Do not use stainless steel pots
Cooking traditional Chinese medicine, because traditional Chinese medicine contains a variety of alkaloids, organic acids and other ingredients, especially under heating conditions, it is difficult to avoid chemical reactions with them, which will make the medicine ineffective, and even generate some more toxic complexes.
3. Do not wash with strong alkaline or strong oxidizing chemicals such as baking soda, bleaching powder, sodium hypochlorite, etc. Because these substances are strong electrolytes, they will also react electrochemically with stainless steel.
4, can not empty burning. Compared with iron and aluminum products, stainless steel cookware has lower thermal conductivity and slower heat transfer time, and empty burning will cause the aging and shedding of the chrome-plated layer on the surface of the cookware.
5. To keep the cooking utensils clean, scrub frequently, especially after storing vinegar, soy sauce and other condiments, wash them in time to keep the cooking utensils dry.​
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