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Note on the use of stainless steel cutlery

Stainless steel is made of iron, chromium, nickel alloy, and then added with trace elements such as molybdenum, titanium, cobalt and manganese. Its metal properties are good, and the finished utensils are beautiful and durable. However, if stainless steel kitchen utensils are used improperly, heavy metal elements may slowly "accumulate" in the human body, which is harmful to health.


1. Avoid storing sour foods


Stainless steel cutlery should not contain salt, soy sauce, vegetable soup, etc., and should not contain acidic juice. Because the electrolyte in these foods can be complicated with the "electrochemical reaction" of the metal elements in the tableware, the excessive dissolution of the elements is explained.


2. Avoid washing with strong alkali and strong oxidizing agent


Such as alkaline water, soda and bleaching powder. Because these strong electrolytes also "electrochemically react" with certain components in the tableware, they erode the stainless steel tableware to dissolve harmful elements.


3. Avoid boiled Chinese herbal medicine


Because of the complex composition of Chinese herbal medicines, most of them contain a variety of alkaloids and organic acids. When heated, it is easy to chemically react with certain components in stainless steel, which reduces the efficacy.


4. Should not be burned


Because stainless steel has lower thermal conductivity than iron and aluminum products, the heat conduction is slower, and the air burning will cause the chrome plating on the surface of the cookware to age and fall off.


5. Inferior quality do not buy


Because such stainless steel tableware is inferior in raw materials and rough in production, it may contain a variety of heavy metal elements that are harmful to human health, especially lead, aluminum, mercury and cadmium.