How to extend the service life of stainless steel kitchenware

Stainless steel kitchenware includes stainless steel cookware (stainless steel pot, stainless steel stove, etc.), stainless steel tableware (cutlery, chopsticks, bowls, etc.), stainless steel kettle, stainless steel utensils, etc. Although stainless steel has good corrosion resistance, it will eventually be oxidized if exposed to a corrosive environment for a long time. Therefore, the stainless steel surface must be regularly cleaned and maintained to maintain its gorgeous surface and prolong its service life. 1. Prevent the hot pots and pans from being washed directly with cold water to avoid a large amount of water mist and make the pots and pans difficult to clean. Stainless steel inner tank 2. For stubborn stains, heat the pot in water for a few minutes before cleaning. 3. If there are white spots on the inner wall of the pot after use, it is the starch in the water and food attached to the outer surface of the pot wall during the heating process. Just wipe it with a little vinegar or lemon slices. 4. If the pot body has a rainbow color, it is formed by the heating of salt and minerals in the food, so use a special pot cleaner. 5. Clean the kitchen utensils in time after each use. Do not use hard steel wire balls to clean the pot to avoid scratches on the surface of the pot. The hotter the pot, the easier it is to clean. It is convenient and labor-saving to clean while the pot is hot when the pot is not completely cooled. After wiping dry with a soft cloth, store it in a stable and flat place to prevent unnecessary falls.
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