The kitchen utensils made of stainless steel are beautiful and durable, their appearance can give people a clean feeling, and they are also more resistant to corrosion than other metals. There are a lot of stainless steel kitchenware products on the market. Consumers lack knowledge about the use of stainless steel products and misuse them. As a result, trace elements in stainless steel kitchen utensils slowly accumulate in the body, and eventually they accumulate to a degree that will harm our bodies. Stainless steel kitchenware should pay attention to the following points during use:
1. Do not use stainless steel utensils to make traditional Chinese medicines, because some of the ingredients in the herbs will react with the elements in the stainless steel in the case of heating, resulting in a drop in efficacy or even change.
2. Do not use alkaline or strong oxidizing chemicals such as soda, bleach, sodium hypochlorite, etc. for washing. Because these substances will react chemically with stainless steel kitchen utensils.
3. Do not store salt, soy sauce, vegetable soup, etc. in stainless steel containers for a long time. Because these foods contain electrolytes, if they are kept for a long time, stainless steel will also react with these electrolytes like other metals and cause toxic metal elements. It is dissolved.