In the home, kitchen utensils are the most frequently used and most easily damaged. Kitchen utensils always deal with water and fire. If you don't take care of yourself, your life span will be shortened. How can we maintain it so that it will be as new as possible?
1. Stainless steel cooking utensils should be boiled with clean water for the first time for half an hour, followed by several hours of soaking, and then re-boiled and soaked with fresh water. Usually repeated three or more times will reduce the migration of heavy metals to a safe level.
2. A thin layer of vegetable oil can be applied to the surface of the vessel and then dried on fire. This is equivalent to the surface of the vessel being covered with a yellowish oil film "clothing." In this way, it is easy to use and can increase the service life.
When using it:
1. Cutlery should avoid collision with sharp hard objects, so as to avoid scratches affect the appearance and sealing performance.
2. Because of the small thermal conductivity of stainless steel, the bottom heat dissipation is slow, and the temperature is easy to concentrate. Therefore, when using stainless steel cookers, 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 fuel and avoid scorching the bottom of the food.
3. Can not be salt, soy sauce, vinegar, soup, etc. for a long time, because these foods contain a lot of electrolytes, if you hold it for a long time, then stainless steel will also like other metals, with these electrolytes react electrochemically, making toxic The metal element is dissolved.
4. It is not possible to use stainless steel pots to dip Chinese herbs because they contain a variety of ingredients such as alkaloids and organic acids, especially under heated conditions. Chemical reactions are likely to occur, causing the drugs to fail and even producing more toxic substances. .