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Buyer's Notes

The cleaning and maintenance methods for stainless steel tableware:
1. Do not use strong alkaline or oxidizing chemical agents such as baking soda, bleach, sodium hypochlorite for cleaning. These substances are strong electrolytes and can cause electrochemical reactions with stainless steel, leading to rusting of the tableware.
2. Before use, you can apply a thin layer of vegetable oil to the surface of the tableware, then dry it over the fire, which is equivalent to the vessel.
The clothes are coated with a thin layer of yellowish oil. This way, they are easy to clean and can extend their service life.
3. Stainless steel tableware has a lower thermal conductivity than iron and aluminum products, resulting in slower heat transfer. If it is left to burn without food, it can cause the chromium plating on the surface of the cookware to deteriorate and flake off. Therefore, it is absolutely forbidden to leave it to burn without food.
4. Do not leave salt, soy sauce, vinegar, soup, etc. in the container for a long time, because these foods contain a lot of electrolytes. If left in the container for a long time, stainless steel will also undergo electrochemical reactions with these electrolytes, just like other metals, which can dissolve harmful metal elements. This is not only harmful to the utensils themselves but also harmful to human health.
5. After using stainless steel tableware, immediately wash it with warm water to prevent oils, soy sauce, vinegar, tomato juice, and other substances from reacting with the surface of the tableware, causing the stainless steel to become dull and lose color, or even develop indentations.
6. If there is scale formed by hard water, it can be wiped clean with vinegar or with a paste made of lime water and water to remove stains from stainless steel tableware, and then cleaned with hot soapy water.