Kitchen is the only area where open fire is used in modern household. The fire-proof and flame-retardant ability of materials determines the safety of kitchen utensils and even families, especially the fire-proof ability of the surface of kitchen utensils. It is also an important criterion for choosing kitchen utensils. Therefore, the kitchenware surface materials produced by regular kitchenware manufacturers are all made of non-flammable and flame-retardant materials. The following stainless steel kitchenware project will introduce you to the matters needing attention when using stainless steel tableware.

1. Do not wash with strong alkaline or oxidizing chemicals such as baking soda, bleaching powder, sodium hypochlorite, etc. Because these substances are strong electrolytes, they also react electrochemically with stainless steel.

2. Salt, soy sauce, vinegar and vegetable soup should not be stored for a long time, because these foods contain many electrolytes. If stored for a long time, stainless steel will react with these electrolytes electrochemically, which will dissolve harmful metal elements.

3. No air-burning. The thermal conductivity of stainless steel cookers is lower than that of iron and aluminium products, and the heat transfer time is slower. Air-fired cookers will cause the aging and shedding of chromium plating layer on the surface of cookers.

4. Do not use stainless steel pot 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, and make drugs ineffective, and even produce some more toxic complexes.

5. Keep the cooking utensils clean and scrub frequently, especially after storing vinegar, soy sauce and other condiments, wash them in time to keep the cooking utensils dry.