Taboos in the use of stainless steel kitchenware

With the improvement of people's living standards, kitchen utensils have evolved from the most primitive earthenware pots to the present variety. Among them, the most common is stainless steel kitchenware. These kitchenware also bring us a variety of food, but we need to pay attention to that the kitchenware must be used correctly to ensure the deliciousness and nutrition of the food. Otherwise, although the ingredients are very good Well, the kitchen utensils are also very exquisite, but they may not bring good results. Here are the taboos for the use of three stainless steel kitchenware. Taboo 1. Do not use strong alkaline or strong oxidizing chemicals such as soda, bleaching powder, sodium hypochlorite, etc. for washing. Because these substances are electrolytes, they also react chemically with stainless steel. Taboo 2: Do not use stainless steel utensils for a long time to store salt, soy sauce, vegetable soup, etc., because these foods contain electrolytes. If they are stored for a long time, stainless steel will also chemically react with these electrolytes and make toxic metals like other metals. The elements are dissolved out. Taboo 3. Do not use stainless steel utensils to torment traditional Chinese medicine, because the ingredients contained in some medicinal materials will chemically react with other metal elements such as iron contained in stainless steel under heating conditions, thereby reducing or changing the efficacy of the medicine. Therefore, in general, it is recommended to use casserole and crock for decocting traditional Chinese medicine, because they are chemically stable and do not easily react with the medicine.
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