How to use stainless steel tableware reasonably?
- Author:E-BON
- Source:E-BON
- Release on:2017-07-18
Stainless steel is then mixed with iron chromium alloy of nickel, molybdenum, titanium, manganese and other trace metals. Because of its good metal properties and corrosion resistance than other metals, the apparatus is beautiful and durable.
As a result, more and more are also used to make kitchenware, and gradually into the vast family. E-BON the most excellent stainless steel company, which provide you with Kitchenware Supplier china.
The medical profession is to study the effect of trace elements in the environment of health, has been confirmed by many metal elements such as chromium, nickel, cadmium, manganese, molybdenum, titanium and its compounds on human health have different properties, different degree of harm. Our country has drawn up hygienic standard for the kitchenware made of stainless steel.
However, if the user lacks this knowledge, improper use, the trace elements in stainless steel will also accumulate slowly in the human body, when the cumulative amount to a certain extent, it will endanger human health. So the use of stainless steel kitchenware, tableware must pay attention to the following points:
Not a long time for salt, soy sauce, vinegar, soup, etc., because these foods contain a lot of electrolyte, if poured into a long time, it will also like other metals like stainless steel, with the electrolyte from the electrochemical reaction, the toxic metal elements are dissolved out. E-BON the stainless steel specialist, Housewares Manufacturer in China.
Two, do not use stainless steel pot pot medicine, because medicine contains many alkaloids, organic acids and other ingredients, especially under the condition of heating, it is difficult to avoid a chemical reaction with it, leaving the drug failure, and even generate some more toxic complexes.
Three, do not use strong alkaline or strong oxidizing chemicals, such as soda, bleaching powder, sodium hypochlorite and other washing. Because these substances are strong electrolytes, they also react electrochemically with stainless steels.
However, if the user lacks this knowledge, improper use, the trace elements in stainless steel will also accumulate slowly in the human body, when the cumulative amount to a certain extent, it will endanger human health. So the use of stainless steel kitchenware, tableware must pay attention to the following points:
Not a long time for salt, soy sauce, vinegar, soup, etc., because these foods contain a lot of electrolyte, if poured into a long time, it will also like other metals like stainless steel, with the electrolyte from the electrochemical reaction, the toxic metal elements are dissolved out. E-BON the stainless steel specialist, Housewares Manufacturer in China.
Three, do not use strong alkaline or strong oxidizing chemicals, such as soda, bleaching powder, sodium hypochlorite and other washing. Because these substances are strong electrolytes, they also react electrochemically with stainless steels.
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