Stainless steel kitchen utensils are made of iron-chromium alloy mixed with trace elements. If used improperly, trace elements slowly accumulate in the human body and reach a certain limit, it will endanger human health. Therefore, consumers should pay attention to the following four points when using stainless steel kitchenware:
Stainless steel kitchen utensils must not be used for a long time to contain salt, soy sauce, hot soup, etc. Because these foods contain many electrolytes, long-term exposure, stainless steel will electrochemically react with these electrolytes, causing the release of harmful metal elements.
Do not use stainless steel kitchen utensils to hold strong acidic foods such as soybeans and potatoes for a long time to prevent the dissolution of chromium, nickel and other metal elements.
Stainless steel kitchenware cannot be used to decoct Chinese herbs. Because Chinese herbs contain alkaloids and organic acids, they react chemically with stainless steel under heating conditions, losing their efficacy and even producing poisons.