What details need to be paid attention to when using stainless steel kitchen equipment

Stainless steel kitchen equipment has high appearance and good performance. Compared with other metal products, it has the characteristics of corrosion resistance and bright appearance, giving people a clean feeling. Whether it is ordinary residents or commercial kitchen utensils, it is used. The range is getting wider and wider. In order to improve its performance, what should be paid attention to when using it? Jinan kitchen equipment manufacturers will introduce to you:

Precautions for the use of stainless steel kitchen equipment:

The utensils made of stainless steel are beautiful and durable, have good performance, and are more resistant to rust than other metals. As far as the brightness of its outer surface is concerned, it gives people a clean and hygienic feeling. Stainless steel kitchen utensils are very popular. If the user lacks relevant knowledge and uses them improperly, the trace metal elements in stainless steel will also slowly accumulate in the human body, and when it reaches a certain limit, it will endanger human health. Therefore, the following points should be paid attention to when using stainless steel kitchen utensils:

Do not wash with strong alkaline or oxidizing chemicals such as soda, bleach, sodium hypochlorite, etc. Because these substances are electrolytes, they will also chemically react with stainless steel.

Stainless steel kitchen equipment is durable and not easy to corrode. It is one of the common kitchen equipment materials. We can see it in many kitchens. Stainless steel kitchen equipment is more beautiful and durable. If used improperly, it will also affect its life.

Do not use stainless steel utensils for a long time to hold salt, soy sauce, vegetable soup, etc., because these foods contain electrolytes. If they are stored for a long time, stainless steel will also react chemically with these electrolytes like other metals, so that toxic metal elements are dissolved.

To keep the cookware clean, scrub it frequently, especially after storing vinegar, soy sauce and other condiments, wash it in time to keep the cookware dry.

Do not wash with strong alkaline or oxidizing chemicals such as soda, bleach, sodium hypochlorite, etc. Because these substances are electrolytes, they will also chemically react with stainless steel.

Stainless steel kitchen equipment is not corrosion-resistant in all cases. In high-concentration salt water, stainless steel may also be corroded, lose its shiny appearance, and present hidden dangers. Therefore, the stainless steel surface is often cleaned and scrubbed to remove attachments and reduce external factors of rust.