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Use Of Stainless Steel Cutlery
Jul 24, 2017

Stainless steel tableware with acid, alkali, anti-corrosion, easy to wash and texture tough, smooth appearance, long life and other characteristics. Use safe, health, good for human health, popular people welcome. Stainless Steel Cutlery But in the use of the process, there are some things to note before they can be safe to use. Otherwise it will endanger human health. The

1 after a period of time, the surface of stainless steel utensils will be a layer of mist, finish reduced, then you can use a soft cloth stained with detergent to clean, Stainless Steel Cutlery not clean steel balls and other hard objects friction.

2 usually do not use stainless steel utensils in full bloom dishes, because long-term exposure to salt and water, will cause rustic deterioration of tableware.

3 stainless steel tableware after the laundry, do not let the utensils to dry their own, use a towel to dry, storage process also try not to let the tableware damp.

4 because the stainless steel tableware thermal conductivity is low, Stainless Steel Cutlery so cooking food can not dry, can not let the bottom of the red, only the pot of water one by one drying, you can add oil, add water. Because stainless steel tableware material is thin, sudden hot and cold, prone to cracking.

5 should not use stainless steel tableware for a long time Sheng acid, sauce, salt, wine, flour and other acid and alkaline food to prevent corrosion.

6 stainless steel tableware should be used frequently, should not be used for a long time.

Stainless steel cutlery printed on the "13-0", "18-0", "18-8" three kinds of code is made of stainless steel tableware, code in front of the number that chromium content, behind the "bouquet" brand hollow handle Stainless steel tableware [1] figures represent nickel content, chromium is the material that does not rust products, Stainless Steel Cutlery and nickel is corrosion resistant material. Such as "13-0" that contains 13% chromium, excluding nickel. In the purchase of the time should pay special attention to the following:

1, the purchase of stainless steel utensils should be carefully checked whether the packaging marked with the use of materials and steel; whether to specify the manufacturer's factory name, site, telephone, Stainless Steel Cutlery container health standards and other words.

2, you can use the magnet to judge. Regular manufacturers will generally use 304 (ie 18-8) and 430 (ie 18-0) stainless steel fork spoon, with 420 (ie 13-0) to do the knife, 430 and 420 is magnetic, 304 is micro magnetic. But the market there is a 201 and 202 materials to do the tableware, not on the magnetic, but whether it can be used to process utensils, domestic is controversial. Stainless Steel Cutlery Some people think that 201,202 material high manganese content, does not belong to the food grade stainless steel.

3, under normal circumstances, the same thickness and shape of stainless steel utensils, high-end tableware than the low-grade material will be heavier weight tableware. But its density difference is very small, 304 stainless steel is 7.93,430 and 420 density is 7.85, with intuitive can not judge.

4, it is best not to buy stall hawkers in the hands of the so-called stainless steel products. There are many kinds of street to spread the goods, the boss often will be a very low price to attract consumers, in fact, most of the kind of stall is false, the real stainless steel products is not so cheap, Stainless Steel Cutlery Because the price of the product are determined according to the cost of making the material, the kind of floating "stainless steel" is certainly not edible grade stainless steel, so big guys do not seek cheap to buy those fake and shoddy products, will be detrimental to health.