zhejiang xincheng industrial & trade co.,ltd

how to maintain stainless steel kitchenware?

2016-11-11 15:08:59

In the family, kitchen utensils are the most frequently used and most vulnerable to damage, kitchen utensils always with water, fire deal, if not careful care, life will be shortened. How should we maintain, in order to make it as time goes by?

before use:

(1) stainless steel cookware should be used for the first time to boil it with water for half an hour, then soak for several hours, and then replaced with fresh water boiled, soaked, usually repeated more than 3 times will reduce the migration of heavy metals to a safe level.

(2) the surface of the vessel coated with a thin layer of vegetable oil, and then dried on the fire, which is equal to the surface of the vessel wearing a layer of yellowish oil film "clothes." In this way, it is easy to clean and prolong the service life.

when using it:

(1) cooking utensils should avoid collision with the sharp hard objects, so as not to produce scratches and shatter marks affect the appearance and sealing performance.

(2) As the thermal conductivity of stainless steel is small, the bottom of the heat slowly, the temperature is easy to focus, so the use of stainless steel cookware firepower should not be too large, should be heated at the bottom of the broad and uniform, this can save fuel and avoid the bottom of the food scorch .

(3) can not be a long time in full bloom salt, soy sauce, vinegar, vegetable soup, etc., because these foods contain many electrolytes, if a long time in full bloom, the same stainless steel will be the same as other metals, with these electrolytes electrochemical reaction, Toxic metal elements are dissolved out.

(4) can not use pot of traditional Chinese medicine pot of stainless steel pot, because the medicine contains a variety of alkaloids, organic acids and other ingredients, especially in the heating conditions, is likely to occur chemical reaction, leaving the drug failure, and even generate some of the more toxic substance.

After use:

(1) immediately after use with warm water washing, so as to avoid grease, soy sauce, vinegar, tomato juice and other surface materials and tableware role, resulting in the surface of stainless steel bleak color, and even dent. Washing should be careful not to scratch the surface, to avoid the use of bleaching ingredients and abrasives containing washing liquid, steel ball, grinding tools, available soap, weak washing to wash. Bottom of the food if the bond burning can be used after flooding soft bamboo, wood scraped gently, after cleaning the vessel, the appearance of the water mark to dry. Remember to keep the appliance dry.

(2) cooking utensils used in a period of time, the surface of stainless steel will play a layer of mist, so that the surface of cooking utensils dark. Then you can use a soft cloth stained detergent or detergent wipe, that is able to restore light. If the outer surface is smoked black smoke, can also be used this method.

(3) If the stainless steel cutlery has become black, want to let it shine as long as, as long as the use of commercially available "plating rust remover" for maintenance can rust to credit. If the rust point, you can first soak the water overnight, and then a small piece of 1000 water sanding paper, with your fingers in the coke site carefully grinding can be.