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Stainless steel pot, because the steel contains a certain amount of chromium alloy elements, it can form a solid oxide film (passivation film) that is insoluble in certain media on the surface of the steel, and isolate the metal from the external media. A chemical action occurs.

In this type of steel, in addition to containing more chromium (Cr), other alloying elements, such as nickel (Ni), are also matched to make them have good chemical properties in air, water, and steam. Stability, and has enough stability in many kinds of acid, alkali, salt aqueous solution, even in the high temperature or low temperature environment, can still maintain its corrosion resistance advantages.

Is there any special attention to the first use of a newly bought pot? Of course there is. No matter what kind of pot is washed, it is not as we think it can be cooked directly by washing it with water. It must go through a pot-raising process to be durable and retain its original luster for a long time.
1. First check whether there are labels on the inside and outside of the new pot. If there are labels, tear off the labels. Some labels are tightly attached and difficult to tear off by hand. At this time, you can put a few drops of Fengyoujing on the label. After the Fengyoujing is completely absorbed by the label, it will be easy to tear off.
2. Put two drops of detergent on a damp cotton cloth (a popular brand is fine), and wipe the pot inside and out with the mop.
3. Wipe the lid as well.
4. Don’t forget to wipe the bottom of the pot.
5. Rinse with clean water (you must rinse to rinse off thoroughly).
6. Pour boiling water and a little white vinegar into the pot, shake the pot body, and let the vinegar water wash to every part of the inner pot.
7. Dry the pan with absorbent paper.
8. Feel free to cook whatever you like in a pot.
1. For any stainless steel pot, do not use strong alkaline or strong oxidizing chemicals, such as soda, bleaching powder, sodium hypochlorite, etc., to wash the stainless steel pot to avoid corrosion of the product. Do not use too much fire to heat (use of high fire will easily cause the product to change color).
2. The stainless steel pot contains chromium and nickel. These two elements can withstand high temperatures below 400℃ without being corroded in a non-strong acid or non-strong alkali environment. However, if they are exposed to acid and alkali food for a long time, they will also cause chemical reactions. Therefore, it is not advisable to hold salt, soy sauce, vegetable soup for a long time, or decoction.

Post time: Apr-08-2021

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