Stainless steel kitchenware three stage maintenance method, easy to extend the service life!

Before use

(1) Before formal use of stainless steel kitchenware, it should be boiled in water for half an hour, then soaked for a few hours, and then repeatedly boiled and soaked in new water. Generally repeated more than 3 times, heavy metal migration will be reduced to a safe level.

(2) can be coated with a thin layer of vegetable oil on the surface of the vessel, and then dried on the fire, equivalent to the surface of the vessel wearing a layer of yellowish oil film "clothes". This facilitates cleaning and extends the service life.

When using

(1) Cooking utensils should avoid collision with sharp and hard objects, so as not to cause scratches and dents, affecting the appearance and sealing performance.

(2) Due to the small thermal conductivity of stainless steel, the bottom of the heat dissipation is slow, the temperature is easy to concentrate, so the use of stainless steel cookware fire should not be too large, the bottom of the heated surface pots and pans as wide as possible and uniform, both to save fuel, but also to avoid the bottom of the pot burnt food.

(3) salt, soy sauce, vinegar, vegetable soup, etc. Do not store in stainless steel for a long time, because these foods contain a large number of electrolytes. If stored for a long time, stainless steel will also be like other metals with these electrolytes electrochemical reaction, toxic metal elements will be dissolved.

(4) Do not use stainless steel pot to cook traditional Chinese medicine, because traditional Chinese medicine contains a variety of alkaloids, organic acids and other ingredients, especially under heating conditions, it is easy to undergo chemical reactions, so that the efficacy of the medicine is ineffective, and even produce some more toxic substances.

After use

(1) Wash with warm water immediately after use to prevent substances such as oil stains, soy sauce, vinegar, tomato juice and other substances from interacting with the surface of the tableware, resulting in a lusterless stainless steel surface, or even depression.

When washing, pay attention not to scratch the surface, avoid the use of bleaching ingredients and detergents containing abrasives, steel balls, abrasives, etc., available soap and weak water washing. If the food sticks to the bottom of the pot and burns, it can be soaked in water and then gently scraped off with bamboo and wood slices.

After utensils are cleaned, the surface should be dried of water marks. Remember to always keep utensils dry.

(2) After a period of time after the use of kitchenware, the stainless steel surface will form a layer of fog, making the surface of the kitchenware black. At this time, you can use a soft cloth dipped in stain remover powder or dishwashing liquid to wipe and restore the shine. If the outer surface is blackened by smoke, you can also use this method.

(3) If the stainless steel kitchen utensils have become black, and want to make them bright as before, just use "plating rust remover" for maintenance, you can remove the rust and brighten.

If there are rust spots, soak them in water overnight, then use a small piece of 1000 mesh water sandpaper, press it with your fingers, and carefully polish the burnt parts.