Stainless steel is made of iron, chromium, nickel alloys, and then mixed with trace elements such as molybdenum, titanium, cobalt, and manganese. The metal performance is good, and the made utensils are beautiful and durable. However, if stainless steel kitchenware is used improperly, heavy metal elements will slowly “accumulate” in the human body, endangering health.
1. Avoid long-term storage of acid and alkaline foods
Stainless steel tableware is not suitable for holding salt, soy sauce, vegetable soup, etc., and also not suitable for holding acidic juice. Because the electrolyte in these foods can have a complex “electrochemical reaction” with the metal elements in the tableware, causing excessive dissolution of the elements.
2, avoid boiling and frying Chinese herbal medicine
Because of the complex composition of Chinese herbal medicine, most of them contain a variety of alkaloids and organic acids. When heated, it is easy to chemically react with certain components in stainless steel, which reduces the efficacy of the medicine, and may even generate some more toxic substances. Therefore, traditional Chinese medicine is usually cooked in a casserole.
3. Avoid washing with strong alkali and strong oxidizing agents
such as alkaline water, soda and bleaching powder. Because these strong electrolytes will also have an “electric-chemical reaction” with certain ingredients in the tableware, which will corrode the stainless steel tableware and cause it to dissolve harmful elements.
4. It is not suitable for empty burning
Stainless steel cookware has lower thermal conductivity than iron products and aluminum products, and has a slower heat transfer time. Air burning will cause the chrome coating on the surface of the cookware to age and fall off.