What details should be paid attention to when using stainless steel kitchen equipment?

Stainless steel kitchen equipment is aesthetically pleasing and performs well. Compared to other metal products, it is corrosion-resistant and has a bright appearance, giving a clean feeling. It is used in both ordinary residential and commercial kitchens, with its range of applications constantly expanding. To improve its performance, what should be noted when using it?

Precautions for using stainless steel kitchen equipment:

Stainless steel utensils are beautiful, durable, and perform well, being less prone to rust than other metals. The brightness of its surface gives a clean and hygienic feeling. Stainless steel cookware is very popular. However, improper use by those lacking relevant knowledge can lead to the slow accumulation of trace metal elements from the stainless steel in the body. When a certain limit is reached, it can harm human health. Therefore, the following points should be noted when using stainless steel cookware:

Do not clean with strong alkaline or strong oxidizing chemicals such as baking soda, bleach, or sodium hypochlorite. These substances are electrolytes and will react chemically with stainless steel.

Stainless steel kitchen equipment is durable and corrosion-resistant. It is one of the common materials for kitchen equipment and can be found in many kitchens. Stainless steel kitchen equipment is more aesthetically pleasing and durable. However, improper use will affect its lifespan.

Do not store salt, soy sauce, soup, etc., in stainless steel containers for extended periods, as these foods contain electrolytes. Long-term storage will cause the stainless steel to react chemically with these electrolytes, similar to other metals, dissolving toxic metal elements.

To keep cookware clean, it should be washed frequently. In particular, after storing condiments such as vinegar and soy sauce, it should be cleaned promptly and kept dry.

Do not clean with strong alkaline or strong oxidizing chemicals such as baking soda, bleach, or sodium hypochlorite. Because these substances are electrolytes, they will also react chemically with stainless steel.

Stainless steel kitchen equipment is not corrosion-resistant under all circumstances. In high-concentration salt water, stainless steel will also corrode, losing its glossy appearance and creating hidden dangers. Therefore, the stainless steel surface should be cleaned and scrubbed frequently to remove deposits and reduce external factors that cause rust.