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maintenance of stainless steel products
1. Salt, soy sauce, vinegar, vegetable soup, etc. should not be held for a long time, because these foods contain a lot of electrolyte. If they are held for a long time, stainless steel will also be like other metals, electrochemical reactions with these electrolytes dissolve harmful metal elements.

2. Do not use stainless steel pot pots of traditional Chinese medicine, because traditional Chinese medicine contains a variety of components such as alkaloid and organic acid, especially under heating conditions, it is difficult to avoid the failure of drugs without chemical reaction, even some more toxic complexes are generated.

3. Do not wash with strong alkaline or strong oxidative chemicals such as soda, bleaching powder, sodium hypochlorite, etc. Because these substances are strong electrolytes, they will also have electrochemical reactions with stainless steel.

4. Do not burn empty. Compared with iron products and aluminum products, stainless steel cookware has low thermal conductivity and slow heat transfer time. Air burning will cause the aging and shedding of chrome plating layer on the cookware surface.

5. Keep the cooking utensils clean and scrub frequently, especially wash them in time after storing condiments such as vinegar and soy sauce, and keep the cooking utensils dry.