2021/07/22
Stainless steel tableware is made of iron chromium alloy and other trace elements. Due to its good metal properties and corrosion resistance compared with other metals, the tableware is beautiful and durable. Therefore, more and more are used to make tableware and gradually enter the majority of families.
Antibacterial stainless steel tableware: antibacterial stainless steel tableware refers to a new type of stainless steel antibacterial tableware with the function of preventing or killing microorganisms, which is characterized by the materials used. New functional materials that control or kill surface bacteria by adding certain antibacterial substances belong to antibacterial materials, such as antibacterial ceramics, antibacterial fiber fabrics, antibacterial plastics, antibacterial metal materials, etc. It is widely used in household appliances, household products, medical field, food packaging and other fields. The application prospect of antibacterial materials has attracted more and more attention in the modern era when people have increasing requirements for environmental sanitation.
Precautions for using stainless steel tableware: 1. Do not store salt, soy sauce, vinegar, vegetable soup, etc. because these foods contain many electrolytes. If stored for a long time, stainless steel will react electrochemically with these electrolytes, like other metals, so as to dissolve harmful metal elements. 2. Traditional Chinese medicine contains a variety of alkali, organic acid and other components, so don't cook traditional Chinese medicine in a stainless steel pot. Especially under heating conditions, it will make the drug ineffective, because it is difficult to avoid chemical reactions with it, and even produce some more toxic complexes. 3. Do not clean with strong alkaline or oxidizing chemicals such as baking soda and sodium hypochlorite, because these substances are strong electrolytes, so they will also react electrochemically with stainless steel. 4. Don't burn empty. Compared with iron and aluminum products, stainless steel cookers have lower thermal conductivity and slower heat transfer time. Air combustion will lead to aging and falling off of chrome plating on the surface of cooking utensils. 5. Keep cooking utensils clean, especially after storing vinegar, soy sauce and other spices, keep cooking utensils dry.
Cleaning and maintenance of stainless steel tableware: 1. Stainless steel tableware shall not be cleaned with strong alkaline or oxidizing chemicals such as baking soda and sodium hypochlorite. Because these substances will react electrochemically with stainless steel and are strong electrolytes, which will rust the tableware. 2. Before use, the surface of stainless steel tableware can be coated with a thin layer of vegetable oil, that is, the tableware surface is covered with a light yellow oil film "clothes", and then dried on the fire. This is easy to clean and prolong the service life. 3. Compared with iron and aluminum products, stainless steel tableware has slower heat transfer time and lower thermal conductivity. Air burning will cause the aging and falling off of chromium plating on the surface of cookware. 4. Do not store salt, soy sauce, vinegar, vegetable soup, etc. Because these foods contain a lot of electrolytes. If stored for a long time, stainless steel will react electrochemically with these electrolytes like other metals, so as to dissolve harmful metal elements. It is not only harmful to stainless steel tableware itself, but also harmful to human health.