The kitchen is the only area in modern homes where open flames are used. The fire resistance and flame retardancy of materials determine the safety of kitchenware and even the entire household. In particular, the fire resistance of the surface layer of kitchenware is an important criterion for selecting kitchenware. Therefore, all surface materials of kitchenware produced by formal kitchenware manufacturers are made of non-combustible and flame-retardant materials. Below, stainless steel kitchenware engineering introduces you to the precautions for using stainless steel tableware.

1. Do not use strong alkaline or strong oxidizing chemicals such as baking soda, bleaching powder, sodium hypochlorite, etc. for washing. Because these substances are strong electrolytes, they will also undergo electrochemical reactions with stainless steel.

2. Do not store salt, soy sauce, vinegar, vegetable soup, etc. for extended periods, as these foods contain many electrolytes. If stored for a long time, stainless steel, like other metals, will undergo electrochemical reactions with these electrolytes, causing harmful metallic elements to be dissolved.

3. Do not let it burn empty. Stainless steel cookware has a lower thermal conductivity than iron or aluminum products, and heat transfer takes longer. Leaving it to burn empty can cause the chrome plating on the surface of the cookware to age and peel off.

4. It is absolutely forbidden to use stainless steel pots to boil traditional Chinese medicine, as traditional Chinese medicine contains various components such as alkaloids and organic acids. Especially under heating conditions, it is difficult to avoid chemical reactions with these components, which can render the medicine ineffective or even generate more toxic complexes.

5. Keep cooking utensils clean and frequently scrub them. Especially after storing condiments such as vinegar and soy sauce, clean them promptly and keep them dry.