1. Because of the small thermal conductivity of stainless steel, the bottom heat dissipation is slow, and the temperature is easy to concentrate. Therefore, when using stainless steel cookers, the firepower should not be too large. It should try to make the bottom heated surface wide and even, so that it can not only save the fuel but also avoid scorching the bottom of the food.
2. If the food in the bottom of the pan is burned, it can be softened with water and then gently scraped with bamboo or wood chips. It can be scraped off with a sharp knife such as a kitchen knife; it can be used to dry a soft cloth after drying.
3.Cutlery should avoid collision with sharp hard objects, so as to avoid scratches affect the appearance and sealing performance
4.After a period of time, the stainless steel surface will have a layer of fog, making the surface of the tableware dark. At this time, you can use a soft cloth stained with decontamination powder or detergent to restore light. If the outer surface is smoked black, this method can also be used.
5. When using a stainless steel pot, do not allow the bottom of the pot to have water stains. Especially when used on a briquette furnace, because the briquettes contain sulfur, sulfur dioxide and sulfur trioxide are generated when the briquettes are burned, and sulfurous acid and sulfuric acid are generated as soon as it encounters water, which has a corrosive effect on the bottom of the boiler.
Stainless steel cutlery, like other metal cutlery, is most likely to turn black on heating. To avoid this reaction, it is very important for the surface treatment of the new tableware. Just apply a small amount of grease, such as peanut oil or animal oil, to the surface of the tableware before use. Warm the food for a period of time while steaming the food until the surface of the tableware is coated with a layer of oil. After the oily anti-oxidation film, use it according to your needs.