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How to properly use stainless steel utensils
- Jun 18, 2018 -

How to properly use stainless steel utensils

    Must pay attention to these points when using stainless steel kitchen utensils

    Stainless steel kitchen utensils, though beautiful and durable, are not used properly. They can also release harmful substances and damage human health.

    1. Do not use stainless steel pots to boil Chinese herbs because Chinese herbs contain many alkaloids, organic acids and other ingredients, especially under the premise of heating, easy to chemical reactions with stainless steel, reduce the efficacy of the drug, and then create some toxic networks. Compound.

     2.can not be empty burning.

     3. Salt, soy sauce, vinegar, vegetable soup, etc. cannot be preserved for a long time. Because these foods contain many electrolytes, if they are kept for a long time, stainless steel will react electrochemically with these electrolytes, and the toxic metal elements will be dissolved.

      4. to maintain the cleanliness of cooking utensils, often scrub, especially after the preservation of vinegar, soy sauce and other condiments to wash promptly to keep the cookware dry. Stainless steel cookware has lower thermal conductivity than iron products and aluminum products, and the heat transfer time is slow. Burning will cause aging and shedding of chromium plating on the surface of cookware. Because these substances are all strong electrolytes, they also react electrochemically with stainless steel.

     5. do not use strong alkaline or strong oxidizing chemicals such as soda, bleach, sodium hypochlorite and other washing