Use of stainless steel kitchen appliances taboo

- May 29, 2018-

  With the improvement of people's living standards, kitchenware has also evolved from the most primitive pottery jars to its current variety. One of the most common is the stainless steel kitchen utensils. These kitchen utensils also bring us a variety of food, but we need to pay attention to the correct use of kitchen utensils to ensure the food's delicious and nutritious, otherwise, although the ingredients are very Well, the kitchen utensils are also very beautiful, but it does not necessarily bring good results. Here are three taboos for the use of stainless steel appliances.

 1. Do not use alkaline or strong oxidizing chemicals such as soda, bleach, sodium hypochlorite, etc. for washing. Because these substances are all electrolytes, they also react chemically with stainless steel.

  2. It is not possible to 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.

  3. Do not use stainless steel utensils to toss Chinese herbs because the ingredients contained in some herbs will react chemically with other metal elements such as iron contained in stainless steel under heating conditions, thereby reducing the efficacy or changing the efficacy. Therefore, in general, fried Chinese medicine is recommended for casseroles and crocks because they are chemically stable and do not react chemically with drugs.