Tips for Cleaning and Maintaining Stainless Steel Kitchenware
Stainless steel is made of iron-chromium alloy mixed with other trace elements. Because of its good metal properties and corrosion resistance than other metals, the made utensils are beautiful and durable. Therefore, more and more are used to make tableware, and gradually enter the majority of families.
Cleaning and Maintenance
First, 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 react electrochemically with stainless steel, causing tableware to rust.
Second, a thin layer of vegetable oil can be applied to the surface of the tableware before use, and then dried on the fire, which is equivalent to wearing a yellowish oil film “clothing” on the surface of the tableware. In this way, it is easy to clean in use and can extend the service life.
Third, stainless steel tableware has lower thermal conductivity than iron products and aluminum products and has a slower heat transfer time. Air burning will cause the chrome coating on the surface of the cookware to age and fall off. Therefore, do not burn it empty.
Fourth, do not store salt, soy sauce, vinegar, vegetable soup, etc. for a long time, because these foods contain a lot of electrolytes. Harmful metal elements are dissolved out. Not only does it harm the tableware itself, but it also harms the health of the human body.
Fifth, after using stainless steel tableware, wash it with warm water immediately to prevent oil stains, soy sauce, vinegar, tomato juice, and other substances on the surface of the tableware from acting on the surface of the tableware, causing the surface of the stainless steel to dim and lose color or even produce dents.
Sixth, if there is a scale made of hard water, you can wipe it off with vinegar or use a paste of water ash, and water to wipe the stain on the stainless steel tableware, and then wash it with hot soapy water.