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Precautions for using stainless steel cutlery:

Precautions for using stainless steel cutlery:

  • Categories:Industry news
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  • Time of issue:2022-04-22
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(Summary description)Stainless steel tableware should not hold salt, soy sauce, vinegar, vegetable soup, etc. for a long time, because these foods contain a lot of electrolytes. If they are stored for a long time, stainless steel tableware will also chemically react with these electrolytes like other metals, causing harmful effects. metal elements are dissolved out.

Do not use strong alkaline or strong oxidizing chemicals such as baking soda, bleaching powder, sodium hypochlorite, etc. to wash stainless steel tableware. Because these substances are strong electrolytes, they will also chemically react with stainless steel.

Stainless steel utensils should not be burnt empty. Compared with iron and aluminum products, stainless steel tableware and stainless steel cookware have lower thermal conductivity and slower heat transfer time. Empty burning will cause the aging and falling off of the chrome-plated layer on the surface of the cookware.

Precautions for using stainless steel cutlery:

(Summary description)Stainless steel tableware should not hold salt, soy sauce, vinegar, vegetable soup, etc. for a long time, because these foods contain a lot of electrolytes. If they are stored for a long time, stainless steel tableware will also chemically react with these electrolytes like other metals, causing harmful effects. metal elements are dissolved out.

Do not use strong alkaline or strong oxidizing chemicals such as baking soda, bleaching powder, sodium hypochlorite, etc. to wash stainless steel tableware. Because these substances are strong electrolytes, they will also chemically react with stainless steel.

Stainless steel utensils should not be burnt empty. Compared with iron and aluminum products, stainless steel tableware and stainless steel cookware have lower thermal conductivity and slower heat transfer time. Empty burning will cause the aging and falling off of the chrome-plated layer on the surface of the cookware.

  • Categories:Industry news
  • Author:
  • Origin:
  • Time of issue:2022-04-22
  • Views:0
Information
Stainless steel tableware should not hold salt, soy sauce, vinegar, vegetable soup, etc. for a long time, because these foods contain a lot of electrolytes. If they are stored for a long time, stainless steel tableware will also chemically react with these electrolytes like other metals, causing harmful effects. metal elements are dissolved out.
 
Do not use strong alkaline or strong oxidizing chemicals such as baking soda, bleaching powder, sodium hypochlorite, etc. to wash stainless steel tableware. Because these substances are strong electrolytes, they will also chemically react with stainless steel.
 
Stainless steel utensils should not be burnt empty. Compared with iron and aluminum products, stainless steel tableware and stainless steel cookware have lower thermal conductivity and slower heat transfer time. Empty burning will cause the aging and falling off of the chrome-plated layer on the surface of the cookware.

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Relevant information

Jieyang Hongda Stainless Steel Industry Co., Ltd. participated in Canton Fair from April 23rd to 27th with booth number 17.1B32-33
Jieyang Hongda Stainless Steel Industry Co., Ltd. participated in Canton Fair from April 23rd to 27th with booth number 17.1B32-33
Jieyang Hongda Stainless Steel Industry Co., Ltd. participated in Canton Fair from April 23rd to 27th with booth number 17.1B32-33;
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Jieyang Hongda Stainless Steel Industry Co., Ltd. participated in Canton Fair from April 23rd to 27th with booth number 17.1B32-33;
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What are the composition of stainless steel materials
What are the composition of stainless steel materials
Stainless steel tableware for households can be divided into three grades: 430, 304 (18-8), and 18-10. 430 Stainless Steel: Iron + 12% or more of chromium can prevent oxidation caused by natural factors. It is called stainless steel. The code name of jis is 430, so it is also called 430 stainless steel. However, 430 stainless steel cannot resist oxidation caused by chemicals in the air. After 430 stainless steel is not used for a period of time, it will still oxidize (rust) due to unnatural factors. 18-8 Stainless Steel: Iron + 18% chromium + 8% nickel, which can resist chemical oxidation. This stainless steel is No. 304 in the jis code, so it is also called 304 stainless steel. 18-10 Stainless Steel: However, there are more and more chemical components in the air, and even 304 will rust in some places with more serious pollution; so some high-end products will be made of 10% nickel to make them more durable and corrosion-resistant. This type of stainless steel is called 18-10 stainless steel. In some tableware descriptions, there is a statement similar to "the most advanced medical stainless steel material of 18-10". Stainless steel can be divided into three categories according to the metallographic structure: austenitic stainless steel, ferritic stainless steel and martensitic stainless steel. The main components of stainless steel are iron, chromium, and nickel alloys. In addition, it also contains trace elements such as manganese, titanium, cobalt, molybdenum and cadmium, which make stainless steel stable, rust-resistant and corrosion-resistant. Austenitic stainless steel is not easy to be magnetized due to the particularity of its internal molecular structure.
See more information
Stainless steel tableware for households can be divided into three grades: 430, 304 (18-8), and 18-10. 430 Stainless Steel: Iron + 12% or more of chromium can prevent oxidation caused by natural factors. It is called stainless steel. The code name of jis is 430, so it is also called 430 stainless steel. However, 430 stainless steel cannot resist oxidation caused by chemicals in the air. After 430 stainless steel is not used for a period of time, it will still oxidize (rust) due to unnatural factors. 18-8 Stainless Steel: Iron + 18% chromium + 8% nickel, which can resist chemical oxidation. This stainless steel is No. 304 in the jis code, so it is also called 304 stainless steel. 18-10 Stainless Steel: However, there are more and more chemical components in the air, and even 304 will rust in some places with more serious pollution; so some high-end products will be made of 10% nickel to make them more durable and corrosion-resistant. This type of stainless steel is called 18-10 stainless steel. In some tableware descriptions, there is a statement similar to "the most advanced medical stainless steel material of 18-10". Stainless steel can be divided into three categories according to the metallographic structure: austenitic stainless steel, ferritic stainless steel and martensitic stainless steel. The main components of stainless steel are iron, chromium, and nickel alloys. In addition, it also contains trace elements such as manganese, titanium, cobalt, molybdenum and cadmium, which make stainless steel stable, rust-resistant and corrosion-resistant. Austenitic stainless steel is not easy to be magnetized due to the particularity of its internal molecular structure.

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