Precautions for using stainless steel kitchen equipment:

Utensils made of stainless steel are beautiful, durable, perform well, and are more resistant to rust and corrosion than other metals. On the basis of its bright appearance alone, it gives people a clean and hygienic feeling. Stainless steel kitchenware is much loved by people, if the user lacks knowledge, improper use, stainless steel trace metal elements in the same will slowly accumulate in the human body, when reaching a certain limit, it will be harmful to human health. Therefore, the use of stainless steel kitchen utensils must pay attention to the following points:

Do not use strong alkaline or strong oxidizing chemicals such as soda, bleach, sodium hypochlorite, etc. for washing. Because these substances are electrolytes, the same chemical reaction with stainless steel.

Stainless steel kitchen equipment material is strong and durable, not easy to corrode, is one of the common kitchen equipment materials, in many kitchens we can see its figure. Stainless steel kitchen equipment is more beautiful and durable, if not used properly, it will affect its life.

Do not use stainless steel utensils for a long time to hold salt, soy sauce, vegetable soup, etc., because these foods contain electrolytes, if held for a long time, stainless steel will be the same as other metals, and these electrolytes to start a chemical reaction, so that the toxic metal elements are dissolved out.

To keep the cookware clean, often scrub, especially after storing vinegar, soy sauce and other condiments should be washed in a timely manner to keep the cookware dry.

Do not use strong alkaline or strong oxidizing chemicals such as soda, bleach, sodium hypochlorite, etc. for washing. Because these substances are electrolytes, the same will have a chemical reaction with stainless steel.

Stainless steel kitchen equipment is not corrosion resistant in all cases. In high concentrations of salt water, stainless steel may also be corroded, losing its bright appearance and hidden dangers. Therefore, the stainless steel surface is often cleaned and scrubbed to remove adhesions and reduce the external factors of corrosion.