Stainless steel kitchen equipment has a beautiful appearance and good performance. Compared with other metal products, it has corrosion resistance and bright appearance, which gives people a clean feeling. It is used in both ordinary residential and commercial kitchen appliances. The range is getting wider and wider. In order to improve its performance, what should be noted when using it?

Precautions for the use of stainless steel kitchen equipment:

Utensils made of stainless steel are beautiful and durable, have good performance, and are less likely to rust than other metals. As far as the brightness of its outer surface is concerned, it gives people a clean and hygienic feeling. Stainless steel kitchenware is very popular. If the user lacks relevant knowledge, improper use, stainless steel in the trace metal elements will also slowly accumulate in the human body, when reaching a certain limit, it will be harmful to human health. Therefore, the following points should be noted when using stainless steel kitchenware:

Do not use soda, bleach, sodium hypochlorite and other strong alkaline or strong oxidizing chemicals to clean. Because these substances are electrolytes, they will also have a chemical reaction with stainless steel.

Stainless steel kitchen equipment is durable and not easy to corrode. It is one of the common kitchen equipment materials. We can see it in many kitchens. Stainless steel kitchen equipment is more beautiful and durable. If it is not used properly, it will also affect its service life.

Do not use stainless steel utensils to hold salt, soy sauce, vegetable soup, etc. for a long time, because these foods contain electrolytes. If stored for a long time, stainless steel will also react chemically with these electrolytes like other metals, thus dissolving toxic metal elements.

To keep cookware clean, scrub it often, especially after storing vinegar, soy sauce and other condiments, wash it in time and keep it dry.

Do not clean with strong alkaline or oxidizing chemicals such as soda, bleach, or sodium hypochlorite. Because these substances are electrolytes, they will also have a chemical reaction with stainless steel.

Stainless steel kitchen equipment is not resistant to corrosion in all situations. In high concentrations of salt water, stainless steel can also corrode, losing its lustrous appearance and posing hidden dangers. Therefore, stainless steel surfaces should be cleaned and scrubbed frequently to remove adhesions and reduce the external factors of rust.