1.Do not wash with strong alkaline or strong oxidizing chemicals such as baking soda, bleaching powder or sodium hypochlorite. Because these substances are strong electrolytes, they react electrochemically with stainless steel, causing the tableware to rust.
2.Before use, apply a thin layer of vegetable oil on the surface of the tableware and then dry it on the fire. This is equivalent to wearing a layer of yellowish oil film “clothing” on the surface of the dish. In this way, it is easy to clean and extend the service life.
3.The stainless steel tableware has lower thermal conductivity than iron products and aluminum products, and the heat transfer time is slow. The air burning will cause aging and falling off of the chrome plating on the surface of the cookware. Therefore, it is forbidden to burn.
4.It is not allowed to hold salt, soy sauce, vinegar, vegetable soup, etc. for a long time, because these foods contain a lot of electrolytes. If it is kept for a long time, stainless steel will also react with these electrolytes like other metals. Harmful metal elements are dissolved. Not only does it hurt the tableware itself, but it also damages the health of the human body.
5.After using stainless steel cutlery, wash it with warm water immediately, so as to avoid the effects of oil stains, soy sauce, vinegar, tomato juice and other utensils on the surface of the tableware, resulting in the fading color of the stainless steel surface and even dents.
6.If there is scale formed by hard water, wipe it off with vinegar or a mixture of water and water to wipe the stain on the stainless steel tableware, then wash it with hot soapy water.
