Taboos for using stainless steel tableware

1. Avoid storing foods that are too acidic or too alkaline.
Stainless steel tableware is not suitable for holding strongly acidic foods such as beef, pork, melons, soybeans, potatoes, sugar, beer, acidic juices, etc. It is also not suitable to hold salt, soy sauce, hot soup, etc. for a long time. 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. Avoid washing with strong alkali and strong oxidizing agents.
Such as alkaline water, soda and bleaching powder, etc. Because these strong electrolytes will also have “electrochemical reactions” with certain components in the tableware, thereby corroding the stainless steel tableware and causing it to dissolve harmful elements.

3. Avoid boiling and frying Chinese herbal medicine.
Because the ingredients of Chinese herbal medicines are complex, most of them contain a variety of alkaloids and organic acids. When heated, it is easy to react chemically with certain components in stainless steel, reducing the efficacy of the medicine, and may even produce some more toxic substances.

4. It is not suitable to burn in an empty state.
Because stainless steel has a lower thermal conductivity than iron and aluminum products, and the heat conduction is relatively slow, empty burning will cause the chrome plating on the surface of the cookware to age and fall off.

5. Do not buy inferior quality 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. In addition, keep the cooking utensils clean and scrub them frequently. Especially after storing vinegar, soy sauce and other condiments, wash them in time and keep the cooking utensils dry.