What are the precautions when using stainless steel kitchenware?
Utensils made of stainless steel are beautiful, durable, perform well, and are more resistant to corrosion than other metals. In terms of its exterior brightness alone, it gives a sense of cleanliness and hygiene. In recent years, stainless steel kitchen utensils have been loved by people, and more and more have entered the homes of ordinary people. However, if the user lacks relevant knowledge and uses it improperly, the trace metal elements in stainless steel will also slowly accumulate in the human body. When a certain limit is reached, it will endanger human health. Therefore, you must pay attention to the following points when using stainless steel kitchenware and tableware: 1. Do not use stainless steel utensils to torment 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. Response, so that the efficacy of the drug decreases or the efficacy of the drug changes. 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. 2. 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. 3. Stainless steel utensils should not be used for a long time to hold salt, soy sauce, vegetable soup, etc., because these foods contain electrolytes. If they are kept for a long time, stainless steel will also react with these electrolytes like other metals to cause toxic metal elements. Was dissolved out.
The , essentially perfected by stainless steel cookware manufacturer, is one of the first home appliance to be widely distributed.
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