Stainless steel kitchenware cleaning tips

- May 29, 2018-

 Stainless steel is made from iron-chromium alloys that incorporate other trace elements. Due to its good metal properties and corrosion resistance compared to other metals, the finished vessel is beautiful and durable. Therefore, more and more are used to make cutlery and gradually enter the majority of families.

  Cleaning and maintenance

  First, do not wash with strong alkaline or strong oxidizing chemicals such as baking soda, bleach, sodium hypochlorite, and so on. Because these substances are all strong electrolytes, they react electrochemically with stainless steel to make dishes rust.

  Second, before use, a thin layer of vegetable oil can be applied to the surface of the dishes, and then dried on fire. This is equal to the surface of the utensils put on a layer of yellowish oil film “clothes”. In this way, it is easy to use and can increase the service life.

 Third, stainless steel cutlery is lower in thermal conductivity than iron and aluminum products, and the heat transfer time is slow. Burning will cause aging and shedding of the chrome plating on the surface of cookware. Therefore, do not avoid burning.

  Fourth, salt, soy sauce, vinegar, vegetable soup, etc. cannot be preserved for a long time because these foods contain many electrolytes. If they are kept for a long time, the stainless steel will also react with these electrolytes like other metals. Harmful metal elements are dissolved out. Not only damage to the cutlery itself, but also harm the health of the human body.

  Fifth, after the use of stainless steel cutlery, immediately wash with warm water, so as not to oil, soy sauce, vinegar, tomato juice and other substances and utensils surface effect, resulting in the stainless steel surface pale color, even dents.

Sixth, if there is a scale made of hard water, wipe the stain on the stainless steel utensils with a vinegar wipe or a paste of water and water, and then wash with hot soapy water.