Stainless steel is made from an iron-chromium alloy mixed with a few other trace elements. Due to its good metallic properties and its resistance to rust and corrosion compared to other metals, the utensils made are beautiful and durable. As a result, it is increasingly being used to make kitchenware and is finding its way into homes.
However, if the user lacks knowledge about the use of aspects, improper use, stainless steel in the trace metal elements will also slowly accumulate in the human body, when reaching a certain limit, it will be harmful to human health. So when using stainless steel kitchenware, tableware must pay attention to the following points.
1, not a long time to hold salt, soy sauce, vegetable soup, etc., because these foods contain many electrolytes, if a long time to hold, stainless steel will also be like other metals, electrochemical reaction with these electrolytes, so that toxic metal elements are dissolved out.
2, can not use stainless steel vessels to decoct Chinese medicine, because Chinese medicine contains many alkaloids, organic acids and other components, especially in the heating conditions, it is difficult to avoid not to occur with the chemical reaction, and make the drug failed, or even generate some more toxic compounds.
3. Do not wash with strong alkaline or strong oxidising chemicals such as soda, bleaching powder, sodium hypochlorite, etc. Because these substances are will be electrolytes, the same will be chemically reacted with stainless steel.