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Cleaning Technique Of Stainless Steel Tableware
Oct 24, 2017

The appearance of stainless steel tableware bright and dazzling, beautiful gorgeous, clean and hygienic, wear-resistant light, easy to scrub disinfection, and durable, stable chemical properties, more acid and alkali resistance to corrosion, has become a modern family indispensable new cookware. Its variety, style novel, has stainless steel pot (rice cooker), Wok, Non-stick pan and stainless spatula, spoons and spoons and so on. Scientific proof, Stainless Steel Cutlery reasonable use of stainless steel tableware, beneficial to human health.

The main ingredient of stainless steel tableware is iron, chromium, nickel alloy, each with 60%-75%, 10%-20%, 2%-10%, in addition to manganese, titanium, cobalt and molybdenum trace metal elements, these are essential trace elements of the human body, the human body can not be synthesized, Stainless Steel Cutlery must be ingested from outside. The results showed that the content of iron-chromium-nickel contained in stainless steel tableware was higher than that of other pots, and it also contained elements such as trace manganese, molybdenum and cobalt, Stainless Steel Cutlery and the trace elements in ordinary food were very small. If the human body lacks one or some trace elements, it will suffer from many diseases.

How to choose stainless Steel tableware

Stainless steel tableware printed on the "13-0", "18-0", "18-8" Three kinds of code is the use of stainless steel tableware, the number in front of the code to indicate the amount of chromium, the latter number represents nickel content, chromium is to make the product not rusty material, Stainless Steel Cutlery and nickel is corrosion-resistant materials. such as "13-0" that contains chromium 13%, does not contain nickel. In the purchase time should pay special attention to the following content:

1, the purchase of stainless steel products should be carefully look at the external packaging on the use of material and steel number, whether or not to indicate the manufacturer's factory name, site, telephone, container health standards and so on.

2, can use the magnet to judge. Adsorption is not high quality products, but can firmly absorb the affirmation is not good stainless steel. Stainless Steel Cutlery Under normal circumstances, the qualified stainless steel tableware brand is heavier than the unqualified weight.

3, it is best not to buy stalls hawkers in the hands of the so-called stainless steel tableware. There are many kinds of stalls in the street. The boss often play a very low price to attract consumers, in fact, the most of the things on the stand is false, the real stainless steel tableware is not so cheap, Stainless Steel Cutlery because the price of the product is based on the cost of production materials decided, the kind of buoyant "stainless steel" Certainly not edible grade stainless steel, so big people do not covet cheap to buy those shoddy products, will be detrimental to physical health.

Cleaning Stainless Steel Tableware NOTE:

1. Cook stainless steel tableware with pineapple peel (pineapple peel)

Stainless steel tableware is difficult to scrub, but as long as the stainless steel tableware into the pot, add water, put some pineapple peel, boil 20 minutes, to be cold to take out, all bright as new!

2. Use tomato paste to wipe tea

Can use expired ketchup, apply to those who lose luster stainless steel tableware, stay 10 minutes, wipe with paper towel, then rinse with hot water, dry with cloth, Stainless Steel Cutlery your stainless steel tableware will be instantly changed, because the acetic acid ingredient and metal in tomato sauce will react.

3, stainless steel tableware should use alkaline organic cleaning agent

Clean stainless steel utensils do not use strong alkaline or strong oxidizing chemicals such as soda, bleaching powder, sodium hypochlorite and other washing.