Stainless steel kitchenware use note

- May 23, 2018-

  1. Because of the small thermal conductivity of stainless steel, the bottom of the heat dissipation is slow, and the temperature is easy to concentrate. Therefore, when using stainless steel kitchen utensils, the firepower should not be too large. The heating surface of the bottom should be as wide and even as possible, so as to save both fuel and burnt food at the bottom of the pan.

  2. If the food at the end of the pot is coked, it can be softened with water and then gently scraped with bamboo and wood chips. It is not scraped with a kitchen knife or other sharps; it is used for drying after a soft cloth dries.

  3. Kitchenware should avoid collision with sharp hard objects, so as to avoid scratches affect the appearance and sealing performance.

  4. Kitchenware After being used for a period of time, the surface of the stainless steel will be a layer of mist, making the kitchen surface 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 the stainless steel pot, do not let water stains on the bottom of the pot. Especially when used in coal briquettes, the briquettes contain sulphur, which produces sulphur dioxide and sulphur trioxide when burned. It generates sulphurous acid and sulphuric acid upon encounter with water and acts as a corrosive effect on the bottom of the pot.