Notes on using stainless steel pots and pans

In everyday life, stainless steel pots and pans with its beautiful appearance, durable and sturdy characteristics, become the choice of many people to buy pots and pans, but stainless steel pots and pans can really cook anything? The following 5 notes on the use of stainless steel pots and pans, please take!

1, Do not store food with high salt content for a long time
Stainless steel pots for a long time in the environment of high salt, chemical reactions will occur, therefore, not suitable for long-term storage of soy sauce, vegetable soup, pickles and other food.

stainless steel pots

2, Do not cook or store acidic food
Acidic food will be Stainless Steel Pot in the trace into the analysis of food, there is a certain risk of food safety, like lemon chicken feet, sauerkraut fish and other dishes, we recommend that they are served in the ceramic type of container.

3. Not recommended for boiling Chinese medicine
Chinese medicine contains a variety of alkaloids, organic acids and other components, especially under heating conditions, a variety of chemical reactions will occur, affecting the efficacy of Chinese medicine, and may make the heavy metals in the stainless steel pot dissolve out, there is a risk of food poisoning.

4. Do not boil in air
Stainless steel pots and pans to be lower than the thermal conductivity of other materials, heat transfer is also slower, once the stainless steel pots and pans dry-fired, will allow the surface of the pots and pans metal plating aging off, affecting the service life of stainless steel pots and pans.

5, Need to maintain the surface layer of stainless steel pots and pans
Stainless steel pots are prone to stains after a long time of use, at this time, it is not recommended to wipe with a steel ball or sandpaper, which will only scratch the surface of the stainless steel pot, try to use less detergent to avoid corrosion of the stainless steel pot.