Due to the good performance of stainless steel, it is more resistant to corrosion than other metals. The utensils made of stainless steel are beautiful and durable. They are easy to clean after falling and are welcomed by the majority of families.
Stainless steel is made of iron chromium alloy with trace metal elements such as chromium, nickel and aluminum. Chromium can form a dense passivation film on the surface of stainless steel to prevent the metal matrix from being damaged and maintain the stability of stainless steel.
Pay attention to the following issues when using stainless steel cutlery:
1. Vinegar and salt should not be stored for a long time.
Salt and vinegar will damage the passivation layer on the surface of stainless steel, dissolve the chromium element, and release toxic and carcinogenic metal compounds.
2. It is not suitable to use strong alkaline substances for cleaning.
Do not use strong alkaline or strong oxidizing chemicals such as baking soda, bleaching powder, sodium hypochlorite to wash stainless steel cutlery. Because these substances are strong electrolytes, they will react electrochemically with stainless steel.
3. Not suitable for burning.
Because the thermal conductivity of stainless steel is lower than that of iron products and aluminum products, and the thermal conductivity is slower, air burning will cause the aging and falling off of the chrome plating layer on the surface of cookware.
4. Do not rub with steel ball or sandpaper.
After using stainless steel cutlery for a period of time, the surface will lose luster and form a layer of misty things. You can dip a soft cloth into the dirt powder and gently wipe it to restore its brightness. Do not rub it with a steel ball or sandpaper to avoid scratching the stainless steel surface.
Post time: Aug-09-2022