What are the precautions for the use of stainless steel cutlery?
1. Do not store salt, soy sauce, vinegar, vegetable soup, etc. for a long time. Because these foods contain a lot of electrolytes. Stainless steel also behaves like any other metal if kept for a long time. It reacts electrochemically with these electrolytes, so that harmful metal elements are dissolved out.
2. Never use a stainless steel pot to cook Chinese medicine. Because traditional Chinese medicine contains a variety of alkaloids, organic acids and other ingredients. Especially under heated conditions, it is difficult to avoid chemical reactions with it. And make the drug ineffective, and even generate some more toxic complexes.
3. Do not use strong alkaline or strong oxidizing chemicals. Such as baking soda, bleach, sodium hypochlorite, etc. for washing. Because these substances are strong electrolytes. It also reacts electrochemically with stainless steel.
4, can not empty burning. Stainless steel cookware has lower thermal conductivity and slower heat transfer time than iron and aluminum products. Empty burning will cause the aging and peeling of the chrome layer on the surface of the cookware.
5. To keep the cooking utensils clean, scrub frequently. Especially after storing condiments such as vinegar and soy sauce. To wash in time, keep the cookware dry.
