1.Before use,a thin layer of vegetable oil can be applied to the surface of the utensils and then dried on the fire, which is tantamount to wearing a layer of yellowish oil film "clothes" on the surface of the utensils. In this way, it is easy to clean and prolong the service life.
2.Wash with warm water immediately after use, so as to avoid oil stains, soy sauce, vinegar, tomato juice and other substances and tableware surface effect, resulting in the surface of stainless steel dim color, and even produce indentation.
3.After cleaning the stainless steel utensils, the water marks on the outside should be wiped dry. Because when heated, especially when used in coal ball furnace, sulfur dioxide and sulfur trioxide produced by combustion will produce sulfite and sulfuric acid when exposed to water, which will affect the service life of utensils.
4.After using stainless steel utensils for a period of time, there will be a layer of foggy film on the surface, which can be dipped in some decontamination powder or scrubbed with soft cloth to restore brightness. If the outside is blackened by smoke, it can also be removed in this way.
5.The stainless steel vessel can not be soaked with water for a long time, otherwise the surface of the vessel is dull and the luster of the vessel is lost.
6.Stainless steel tableware with stains, if necessary, can be coated with stainless steel wax on the speckle clean. Stainless steel cutlery with rubber handle should avoid high temperature and dim color as far as possible.
7.When washing, pay attention to the non-occurrence of surface scratch, avoid the use of the bleaching component and the abrasive-containing washing liquid, steel wire ball, grinding tool, etc. In order to remove the washing liquid, wash the surface with the clean water when the washing is over.