How to clean stainless steel kitchenware?

Tips for cleaning and maintaining stainless steel kitchenware

1. Clear water: washing stainless steel kitchenware with clear water is the simplest method. It can clean a large amount of dust and a small amount of oil on stainless steel kitchenware. This is because the oil is not soluble in water, so if you only use water, whether it is cold water or hot water, you can’t clean the oil on kitchen utensils, and the cleaning effect is poor.

2. Detergent: cleaning stainless steel with detergent is the most commonly used method. To clean stainless steel kitchenware, you can dip some detergent with a soft cloth first, then clean it with water, and finally clean the kitchen utensils with dry cloth.

3. Disinfectant: cleaning kitchenware with disinfectant is generally used in canteens, restaurants and other places with large turnover. However, food grade disinfectant must be selected. 84 disinfectant is not recommended. 84 disinfectant is a chlorine containing disinfectant, which can kill some viruses and bacteria for external use. However, it can not be taken orally or directly in contact with the skin, which will be irritating to tissues and can not be used to clean kitchenware. Kitchenware soaked in 84 disinfectant should be replaced in time and should not be used.

4. Vegetable oil: before using stainless steel kitchenware, a thin layer of vegetable oil can be coated on the surface, and then dried, which is conducive to the cleaning of kitchen utensils and can also extend the service time.

5. Immersion: do not soak stainless steel kitchenware in water for a long time, otherwise, the surface of kitchen utensils will be dim and have no luster. Heat transfer of stainless steel is faster, so do not use heavy fire after discharging oil in stainless steel pot.

6. White vinegar: stainless steel kitchenware used for a long time, will appear brown rust, is the mineral in the water after a long time agglutination of substances. Put a small amount of white vinegar into the stainless steel pot, shake well, and then slowly boil, rust will disappear, and then clean with cleaning agent.

7. Do not use steel ball: do not use steel ball to scrub, easy to leave traces, use soft cloth or buy special cleaning agent. Clean in time after use, otherwise stainless steel kitchenware will be dim and dent.

Maintenance of stainless steel kitchenware

1. The cooking utensils must be cleaned in time after cooking, and the pollution source should not be decomposed and oxidized, which will increase the difficulty of cleaning.

2. Avoid using chlorine containing cleaners.

3. Do not use strong alkali or strong oxidizing chemicals, such as bleaching powder, sodium hypochlorite, etc.

4. When using powdery detergent, it is necessary to wash and wipe along the lines of the pot.

5. Avoid wiping with greasy cloth. After each cleaning, you must use warm water to cut the bottom and rinse off the detergent. Because many detergents have certain corrosive substances, the residue will corrode the pot. After rinsing, dry the pan with a clean towel to prevent water.

6. Make sure that the flame does not exceed the bottom of the pan, so as to avoid yellowing or blackening.

7. Do not keep acidic or alkaline food for a long time.

8. Do not dry cook the body for a long time, continuous dry burning will cause damage to the pot.

9. Do not use hard and rough material to wipe the outer surface, which will make the surface of the pot pulled. Sponge cloth can be used.

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Post time: Dec-03-2020

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