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November 08, 2022
Precautions for using stainless steel pots and utensils
1. The flame should not exceed the bottom of the pot The material of the Stainless Steel Pot is different from that of the iron pot. When using it, it is necessary to pay attention to the flame not exceeding the bottom of the pot, so as not to cause the pot to turn yellow or black. Don't dry the pot body for a long time, which will easily cause the pot to turn yellow.
2. Do not brush the stainless steel pan with a steel brush It is not recommended to use a steel brush to brush, nor is it recommended to rub with large crystals such as detergent powder and salt. Especially for high-polished stainless steel pots and utensils, you will find that the pot is clean after one wipe, but the polished surface is also completely ruined.
3. It is not suitable to store mixed vegetables for a long time Most of the daily mixed vegetables contain vinegar, salt, etc. They must not be stored in metal containers overnight, but should be placed in porcelain tableware to prevent toxic substances in the metal from penetrating into the food. Stainless steel pots contain chromium and nickel. These two elements can withstand high temperatures below 400°C without being corroded in non-strong acid or non-strong alkali environments. However, if they are in contact with acid and alkali foods for a long time, they will also react chemically, so It is not suitable to hold salt, soy sauce, vegetable soup or decoct medicine for a long time.
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