Attention to detail with stainless steel utensils

Attention to detail with stainless steel utensils!

Stainless steel is made of iron, chromium, nickel alloy, and then doped with trace elements such as molybdenum, titanium, cobalt and manganese. Its metal performance is good, and the utensils it makes are beautiful and durable. However, if stainless steel kitchen utensils are used improperly, heavy metal elements will slowly "accumulate" in the human body, endangering health.

1. It is not advisable to use food that is too acidic or too alkaline

Stainless steel tableware should not hold salt, soy sauce, vegetable soup, etc., nor should it hold acidic fruit juice. Because the electrolytes in these foods can have complex "electrochemical reactions" with the metal elements in the tableware, causing excessive dissolution of the elements.

2. Strong alkali and strong oxidizing agent should not be used

Such as alkaline water, soda and bleaching powder. Because these strong electrolytes will also "electrochemically react" with certain components in the tableware, thereby corroding stainless steel tableware and causing it to dissolve harmful elements.

3. It is not advisable to boil and fry Chinese herbal medicines

Because the composition of Chinese herbal medicine is complex, most of them contain a variety of alkaloids and organic acids. When heated, it is easy to chemically react with certain components in stainless steel, reducing the efficacy of the drug, and may even generate some more toxic substances.

Four, should not empty burn

Because the thermal conductivity of stainless steel is lower than that of iron and aluminum products, and the heat conduction is relatively slow, empty firing will cause the chrome plating layer on the surface of the cooker to age and fall off.

5. Do not buy inferior products

Because such stainless steel tableware has poor raw materials and rough production, it contains a variety of heavy metal elements that are harmful to human health, especially lead, aluminum, mercury and cadmium.