Recently, videos circulating on the Internet show that if stainless steel kitchen utensils are filled with acidic substances such as salt water, vinegar, and fruit juice for a long time, the stainless steel will be corroded and the heavy metal chromium will be released. Continuous use of
stainless steel kitchenware that releases chromium will cause chromium poisoning and endanger the liver function of the human body. Will stainless steel kitchenware really be corroded and cause chromium poisoning? How harmful is chromium poisoning? The reporter interviewed Wan Pingyu, deputy dean of the School of Science, Beijing University of Chemical Technology. Wan Pingyu said that as long as the stainless steel kitchenware does not corrode during use, the chromium in the stainless steel kitchenware will not migrate to the food and will not cause chromium poisoning. The corrosion resistance of high-quality stainless steel kitchenware is very good, and generally will not cause chromium poisoning. However, it should be noted that acidic substances are indeed corrosive to stainless steel and will cause the chromium in the stainless steel to dissolve out. Take precautions when using stainless steel kitchenware. 'Salt and vinegar will produce hydrochloric acid when they are put together. Putting high-concentration vinegar and table salt in stainless steel kitchen utensils for a long time and heating at high temperature will corrode the stainless steel kitchen utensils and dissolve chromium.” Wan Pingyu further explained. Wan Pingyu's explanation is supported by experimental conclusions. The Quality Metrology Supervision and Inspection Institute of Jieyang City, Guangdong Province conducted an experiment in 2010 to study the factors affecting the migration of chromium in stainless steel kitchenware. This experiment, which is included in the Guangdong Science and Technology Program Project, concluded that stainless steel will be corroded in acetic acid liquid, causing chromium to dissolve and migrate into the food that comes into contact with it. The corrosion of stainless steel and the degree of chromium leaching are directly related to the concentration and temperature of the acetic acid liquid. As the concentration or temperature of the acetic acid liquid increases, the migration amount of chromium will increase accordingly. In addition, the increase in surface roughness of stainless steel will reduce the corrosion resistance of stainless steel, and the migration of chromium will also increase. According to my country's 'National Food Safety Standard Stainless Steel Products' (GB 9684-2011), the migration of chromium in stainless steel products cannot exceed 0.4 mg/dm2. The former Ministry of Health explained when formulating the limit standard that, under normal circumstances, stainless steel products do not constitute a food safety risk during the process of serving, cooking or contacting food; when the chromium migration of stainless steel products in use exceeds the limit, it may be possible Harm to human health. my country's quality inspection department has repeatedly stated that chromium is irritating and corrosive to the skin, mucous membranes, and digestive tract, and it is easy to enter human cells. Inhalation of higher levels of chromium can cause damage to internal organs such as liver and kidney, accumulate in the human body and cause cancer, and may also induce genetic mutations. Since chromium may be harmful to health, why not require stainless steel kitchenware not to contain chromium? The answer is no. Wan Pingyu explained that the reason why stainless steel does not rust and has good corrosion resistance is because the surface of stainless steel can naturally form a stable, dense and strong passivation film, and chromium is a necessary component for forming a passivation film on the surface of stainless steel. Minute. The passivation film of high-quality stainless steel kitchen utensils is very strong and stable, and has good corrosion resistance. It will neither fall off nor dissolve in normal use, so there will be no chromium dissolved out and migrated into the food to cause poisoning. 'However, low-quality stainless steel kitchenware with poor corrosion resistance is easy to corrode rust and contaminate food, and there is a certain risk of chromium poisoning.' Wan Pingyu said that qualified stainless steel products must not only contain chromium, but also must contain enough chromium. The chromium content of stainless steel products usually must reach more than 13% to avoid rust and corrosion. The reason why poor-quality stainless steel kitchenware is prone to rust is precisely because its chromium content does not meet the standard, which affects the corrosion resistance. Chromium, which is supposed to play a protective role, will migrate to food and become a health hazard. Therefore, to avoid chromium poisoning caused by stainless steel kitchenware, the quality of the stainless steel kitchenware itself must first be guaranteed. Secondly, 'If you encounter stainless steel kitchenware that is prone to rust, it is better to use less.' Wan Pingyu said. According to the tips of the quality inspection department, stainless steel kitchen utensils should avoid prolonged contact with acids and alkalis; do not use stainless steel kitchen utensils to torment Chinese medicine, to prevent stainless steel from reacting with alkaloids and organic acids in Chinese medicine under heating, so that chromium will dissolve; stainless steel When the kitchen utensils are deformed or the surface is worn or rough, they should be replaced in time
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