Precautions for using stainless steel cutlery:
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.