In the home, the kitchen utensils are the most frequently used and the most vulnerable. Kitchenware always has to deal with water and fire. If you don't take care of it, your life will be shortened. How should we maintain it so that it can be as new as ever?

before use:

(1) When the stainless steel cookware is used for the first time, it should be boiled with water for half an hour, then soaked for several hours, then replaced with new water and repeatedly boiled and soaked. Generally, repeated three times or more will reduce the heavy metal migration to a safe level.

(2) A thin layer of vegetable oil can be applied to the surface of the vessel and then dried on the fire. This is equivalent to wearing a yellowish oil film "clothing" on the surface of the vessel. In this way, it is easy to clean and extend the service life.

when using it:

(1) tableware should avoid collision with sharp objects, so as to avoid scratches and scars affecting the appearance and sealing performance.

(2) Due to the small thermal conductivity of stainless steel, the heat dissipation at the bottom is slow, and the temperature is easy to concentrate. Therefore, when using stainless steel cookware, the firepower should not be too large. The bottom heating surface should be as wide and uniform as possible so as to save fuel and avoid burning of food at the bottom of the pan. .

(3) It is not allowed to hold salt, soy sauce, vinegar, vegetable soup, etc. for a long time. Because these foods contain a lot of electrolytes, if they are kept for a long time, stainless steel will also react with these electrolytes like other metals. Toxic metal elements are dissolved.

(4) It is not possible to use traditional Chinese medicine in stainless steel pots, because Chinese medicine contains a variety of alkaloids, organic acids and other ingredients, especially under heating conditions, it is very likely that chemical reactions will occur, which may cause the drug to fail and even produce some more toxic. substance.

After use:

(1) Wash with warm water immediately after use to avoid the effects of oil stains, soy sauce, vinegar, tomato juice and other utensils on the surface of the tableware, resulting in dull color and even dents on the surface of the stainless steel. When washing, be careful not to scratch the surface, avoid using bleaching ingredients and abrasive-containing washing liquid, steel balls, grinding tools, etc., and wash them with soap and weak washing. If the bottom of the pot is cokeed with food, it can be softened with water and then scraped off with bamboo and wood chips. After the utensils are cleaned, the water traces on the outside should be dried. Remember to keep the appliance dry.

(2) After using the tableware for a period of time, the surface of the stainless steel will have a mist, which will make the surface of the tableware dark. At this time, you can use a soft cloth dampened with decontamination powder or detergent to restore the light. This method can also be used if the outer surface is blackened by smoke.

(3) If the stainless steel tableware has turned black, if you want to make it shine as before, you can use the commercially available “electroplating rust remover” for maintenance and rust removal. If there is rust, you can soak it in water for one night, then use a small piece of 1000 water sandpaper and use your fingers to carefully grind it in the blackened area.