Precautions for daily use of stainless steel kitchen utensils:

Precautions for daily use of stainless steel kitchen utensils:
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 react electrochemically with these electrolytes like other metals, making them poisonous. metal elements are dissolved.

2. 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, they will also react electrochemically with stainless steel.

3. Do not use Stainless steel cookware set to cook 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 invalid and even generate some more toxic complexes.

Fourth, the Stainless Steel Stockpot cannot be burned empty. Compared with iron products and aluminum products, Stainless Steel Frying Pan has lower thermal conductivity and slower heat transfer time. Air-frying will cause aging and peeling of the chrome plating on the surface of the cooker.