Note:

1. Before the first use of stainless steel edible utensils, they must be scalded and washed several times with boiling water for high temperature disinfection.
2. Stainless steel products contact with substances with salt content such as soy sauce soup for a long time to avoid rust.
3. Sometimes some red spots will be generated on the inside of stainless-steel ware due to the influence of iron and other substances in the contents. Warm water can be added to diluted vinegar for three or ten minutes before being fully cleaned.
4. Avoid turning, falling, collision and strong impact, otherwise stainless steel products will be deformed, affect the appearance and use effect.
5. Stainless-steel Ware should be wiped clean with soft cloth and soft cloth diluted with warm water.