Realwin Metal Manufacture Company Ltd.


Precautions for daily use of stainless steel kitchenware

1、 Do not put salt, soy sauce, vinegar, vegetable soup, etc. for a long time, because these foods contain a lot of electrolytes. If they are put for a long time, stainless steel, like other metals, will react with these electrolytes electrochemically to dissolve toxic metal elements.

2、 Do not use strong alkaline or strong oxidizing chemicals such as baking soda, bleaching powder, sodium hypochlorite, etc. for washing. Because these substances are strong electrolytes, they also react with stainless steel electrochemistry.

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3、 Do not use stainless steel pot to boil traditional Chinese medicine, because traditional Chinese medicine contains many kinds of alkaloids, organic acids and other components, especially under heating conditions, it is difficult to avoid chemical reactions with them, which will make the medicine invalid and even produce some more toxic complexes.

4、 Don't burn in vain. Compared with iron products and aluminum products, stainless steel cookers have low thermal conductivity and slow heat transfer time. Air burning will cause the aging and falling off of chrome coating on the surface of cookers.


Lisheng industrial zone, sanjiang town, xinhui district, jiangmen city, guangdong province, China





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