What should I pay attention to when using stainless steel kitchenware?
1. Avoid storing overly acidic food. Stainless steel kitchenware should not be used to store white vinegar, mature vinegar, acidic liquids and juices. Because the electrolyte in these raw materials can have a complex 'electrochemical reaction' with the metal elements in the stainless steel, so that the excessive elements can be dissolved out. 2. Avoid washing with strong alkali and strong oxidizing agents such as alkaline water, soda and bleaching powder. Because these strong electrolytes will also 'electrochemically react' with certain components in stainless steel, which will corrode stainless steel appliances and cause them to dissolve harmful elements. 3. Avoid boiling and decoction of Chinese herbal medicines. Because Chinese herbal medicines have complex ingredients, most of them contain a variety of alkaloids and organic acids. When heated, they will easily react with certain ingredients in stainless steel, and may even produce some more toxic substances. 4. It is not suitable for air-fired because stainless steel has lower thermal conductivity than iron and aluminum products, and the heat conduction is slower. Air-fired will cause the chrome coating on the surface of the cookware to age and fall off.
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