Maintenance of Stainless Steel Products
1. Do not store salt, soy sauce, vinegar, soup, etc. for a long time, because these foods contain a lot of electrolytes. If stored for a long time, stainless steel will also have the same electrical and chemical reactions with these electrolytes as other metals, causing harmful metal elements to be dissolved.

2. Do not use stainless steel pots to boil Chinese medicine, because Chinese medicine contains a variety of alkaloids, organic acids, and other components, especially under heating conditions, it is difficult to avoid chemical reactions with them, which can make the drug ineffective, or even form some more toxic complexes.

3. Do not use strong alkaline or oxidizing chemical agents such as baking soda, bleach, sodium hypochlorite for cleaning. These substances are strong electrolytes and will also cause electrochemical reactions with stainless steel.

4. Do not leave the stove empty. Stainless steel cookware has a lower thermal conductivity compared to iron and aluminum products, resulting in slower heat transfer. Leaving the stove empty can cause the chrome plating on the surface of the cookware to deteriorate and flake off.

5. To maintain the cleanliness of cooking utensils, regularly wipe and clean them, especially after storing condiments such as vinegar, soy sauce, etc., and clean them in time to keep the utensils dry.