What are the precautions when using stainless steel kitchen utensils?

- Apr 18, 2018-

  The vessels made of stainless steel are beautiful and durable, with good performance and corrosion resistance compared to other metals. Just in terms of its appearance, it gives a clean and sanitary feeling. In recent years, stainless steel kitchens have become popular with people and they have increasingly entered the homes of ordinary people.

  However, if the user lacks relevant knowledge and uses improperly, the trace metal elements in stainless steel will also slowly accumulate in the human body. When a certain limit is reached, it will endanger human health.

  Therefore, when using stainless steel kitchen utensils, tableware must pay attention to the following points:

  1. 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 of the medicine. Therefore, in general, fried Chinese medicine is recommended for casseroles and crocks because they are chemically stable and do not react chemically with drugs.

  2. 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.

  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.