The neglected detail of
stainless steel kitchenware
Stainless steel kitchen utensils are the general term for kitchen utensils. Kitchen utensils mainly include: the first category is storage utensils; the second category is washing utensils; the third category is conditioning utensils; the fourth category is cooking utensils; the fifth category is dining utensils.
1. Avoid using paint or carved bamboo chopsticks. The paint on chopsticks contains chemicals such as lead and benzene, which are harmful to health. The carved bamboo chopsticks look beautiful, but they are easy to hide dirt, breed bacteria, and are not easy to clean.
2. Avoid using all kinds of colored porcelain to hold condiments. The ingredients are served in glassware. Colored porcelain contains lead, benzene and other pathogenic and carcinogenic substances. With the aging and decay of the patterned porcelain, the radon in the pattern pigment will pollute the food and be harmful to the human body.
3. Avoid cooking mung beans in an iron pot. Because mung bean contains elemental tannin, it will turn into black tannin iron when it encounters iron under high temperature conditions, making the mung bean soup black and having a special smell, which not only affects the appetite and taste, but also is harmful to the human body.
4. Avoid boiling Chinese medicine in stainless steel or iron pot. Because traditional Chinese medicine contains a variety of alkaloids and various biochemical substances, under heating conditions, various chemical reactions will occur with stainless steel or iron, which will cause the drug to fail and even produce certain toxicity.
5. Avoid using ebony wood or wood with peculiar smell as a cutting board. Ombre wood contains peculiar smell and toxic substances. Using it to make cutting boards not only pollutes dishes, but also easily causes vomiting, dizziness and abdominal pain. Therefore, the wood of choice for folk making cutting boards is ginkgo, saponin, birch and willow.
