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Considerations For Using Stainless Steel Cookware

Jul. 27, 2018

Stainless steel is made from iron-chromium alloy and other trace elements. Because stainless steel metal has good properties and is more resistant to rust than other metals, more and more stainless steel is used to make tableware and gradually enters the home. So what issues should you pay attention to when using Stainless Steel Cookware?

1. It is not allowed to hold salt, soy sauce, vinegar, vegetable soup, etc. for a long time. Because these foods contain a lot of electrolytes, if they are kept for a long time, stainless steel will also react with these electrolytes like other metals.

2, should not use stainless steel pot Chinese medicine, because Chinese medicine contains a variety of alkaloids, organic acids and other ingredients, especially under heating conditions, it is difficult to avoid chemical reactions with it, but the drug fails, and even produces some toxicity Large complex.

3, can not be empty. Compared with iron products and aluminum products, stainless steel cookware has low thermal conductivity and slow heat transfer time. The air burning will cause aging and falling off of the chrome plating on the surface of the cookware.

4, to keep the cooking utensils clean, often scrub, especially after storing vinegar, soy sauce and other seasonings should be washed in time to keep the cookware dry.

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