Note:

1. Before using stainless steel edible utensils, they must be scalded and washed several times with boiling water for high temperature disinfection.

2. Stainless steel products should not contact with soy sauce, soup and other substances containing salt (or other acid and alkali substances) for a long time to avoid rust.

3. Stainless-steel ware sometimes there will be some red spots and rust spots due to the influence of iron and other substances in the contents. It can be soaked with warm water and diluted vinegar for three or ten minutes, and then fully cleaned.

4. Avoid overturning, falling, collision and strong impact, otherwise it will cause deformation of stainless steel products, affecting the appearance and use effect.

5. Stainless-steel Ware should be cleaned with soft cloth, warm water and diluted tableware detergent, and do not use alkaline Bleacher, metal scouring pad, chemical cloth, etc.

6. In order to prevent the occurrence of peculiar smell or stains, and can be used for a long time, please clean it and make it fully dry.