There are many advantages of stainless steel tableware, the most important thing is to contain a large number of CR (CR) Ni (NI) alloy elements, to prevent the acid and alkali substances in the food reaction, but also to avoid the common iron rust after the special smell, and will not break down, long life. Stainless Steel Cutlery The surface is bright and beautiful. Cleaning also worry, not afraid of bump.
Stainless steel tableware Because of the appearance of metal Bright Eyes, and excellent corrosion resistance by consumers, is widely used in home, restaurants, Stainless Steel Cutlery restaurants and other places.
How to distinguish stainless steel tableware
Price-there is an old saying that good, cheap not good goods, good goods are not cheap. Good stainless steel tableware requires high-quality raw materials and fine process processing, the cost is not low, so the price will be high. and poor quality stainless steel tableware raw materials unqualified, rough workmanship, Stainless Steel Cutlery low cost natural price will be cheaper. But in fact, not as good as the cost-effective products. We should not be greedy for petty gain and eat a big loss.
Appearance-inferior stainless steel tableware in appearance and good product have obvious difference, because the raw material is not good, craft also is not fine, so inferior color will be more gloomy, and the surface looks to have burr. Stainless Steel Cutlery You can see the difference by careful observation when buying.
Packaging--Inferior's packaging is mostly crude, not even packaged, and is wrapped in a newspaper. If you see the outer packaging of stainless steel tableware is so, you can judge these are produced by three manufacturers.
Certification-only regular manufacturers of stainless steel tableware will have a certification, these include manufacturers, addresses, contact ways, product manuals and "three guarantees" certificate. The certificate will indicate the production material. China's provisions for the processing of stainless steel just for 430, 304 (18-8), 304 (18-10) of these three kinds, inferior general use is 210, Stainless Steel Cutlery not up to the production of tableware standards, so they can not get the certificate.
The use of stainless steel tableware should be noted
Although the stainless steel meal has good corrosion resistance, but not long-term and strong oxidation and strong alkaline material contact, otherwise it will produce electrolytic effect, the stainless steel tableware dissolved in the chemical substances. therefore do not use stainless steel tableware long-term sheng soy sauce, vinegar, salt and other items, soup also do not long time in the stainless steel tableware. When cleaning stainless steel tableware, avoid using bleach, baking soda and detergent containing sodium hypochlorite, Stainless Steel Cutlery which will cause electrolytic stainless steel. If the purchase of inferior products, electrolysis will be easier and more serious, resulting in toxic substances with food into our bodies, affect the health of the body.