Notes for use of stainless steel kitchenware:
1. Do not wash with strong alkaline or oxidizing chemicals such as soda, bleaching powder, sodium hypochlorite, etc. Because these substances are strong electrolytes, they also react with stainless steel electrochemically.
2. It is not appropriate to keep salt, soy sauce, vinegar and vegetable soup for a long time because these foods contain many electrolytes. If stored for a long time, stainless steel will react electrochemically with these electrolytes, which will dissolve toxic metal elements.
3. Do not use stainless steel kitchen utensils, pots and pots to cook traditional Chinese medicine. Because traditional Chinese medicine contains many kinds of alkaloids, organic acids and other ingredients, especially under heating conditions, it is difficult to avoid chemical reactions with them, which will make drugs ineffective and even produce certain toxicity.
Cleaning method of stainless steel kitchenware:
1. Be careful not to scratch the surface of stainless steel. Do not use rough and sharp materials to scrub the stainless steel surface, especially mirror ones. Use softer, non-falling cloth to scrub. Sand steel and wire drawing surfaces should be scrubbed along the lines, otherwise it is easy to make the surface of flowers.
2. Avoid using detergent containing bleaching ingredients and abrasives, steel ball, abrasive tools, etc. In order to avoid residual detergent and corrode stainless steel surface, clean water should be used to wash the surface at the end of washing.
3. If there is dust on the surface of stainless steel and dirt can be easily removed, it can be washed with soap and weak washing, with binder composition and scrubbed with alcohol or organic solvent.
4. Pollution of grease, oil and lubricant on stainless steel surface should be cleaned with soft cloth, and then cleaned with neutral detergent or ammonia solution or special detergent.