1 Look at the product logo: This is a link that many people overlook. First of all, the clear position of the product should be marked with a clear trademark, product name, specifications, executive standard number, company name, factory address, Contact number, type of main body stainless steel, date of manufacture, certificate of conformity, inspector, etc. Although it is cumbersome, it can be seen that the standardization and attitude of enterprises towards products.
2 Sensory experience: No obvious sharp burrs, scratches, pits, wrinkles and other defects are touched by hand. It feels thick and feels good to use.
3 Look at the material: household stainless steel cutlery is mainly made of stainless steel with 201, 430, 304 (18-8) 304 (18-10) grades. 201 stainless steel is generally used in low-end products. If it is a food contact product, consumers are not recommended to buy it. 430 stainless steel is safe and non-toxic, has certain oxidation resistance and corrosion ability, and has a good cost performance. It has been widely used in the production of tableware, but with the continuous improvement of consumers’ quality of life and the popularization of 304 stainless steel knowledge, Loved and admired by mid-to-high-end consumers, many small and medium-sized factories will cater to this wave of heat, imaginary standard SUS304 material, and it is impossible to accurately identify which stainless steel label is only by the naked eye, giving individual companies an opportunity.
How to keep stainless steel tableware well?
First, do not use strong alkaline or strong oxidizing chemicals such as baking soda, bleach, sodium hypochlorite, etc. for washing. Because these substances are strong electrolytes, they will react electrochemically with stainless steel, causing tableware to rust.
Second, before use, you can 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 yellow coat of “clothing” on the surface of the utensil. In this way, it is easy to clean and prolong the service life.
Third, stainless steel tableware has a lower thermal conductivity than iron and aluminum products, and the heat transfer time is slow. Air burning will cause the aging and shedding of the chrome layer on the surface of the cookware. Therefore, don’t burn empty.
Fourth, do not store salt, soy sauce, vinegar, vegetable soup, etc. for a long time, because these foods contain a lot of electrolytes. If stored for a long time, stainless steel will also react electrochemically with these electrolytes like other metals, so that Harmful metal elements are dissolved. Not only does it hurt the tableware itself, but it can also damage the health of the human body.
Fifth, after using stainless steel cutlery, wash it with warm water immediately to prevent oil stains, soy sauce, vinegar, tomato juice and other substances from interacting with the surface of the cutlery, causing the stainless steel surface to become dull or even dent.
Sixth, if there are scales made of hard water, you can wipe it clean with vinegar or a paste made of water ash and water to wipe the stains on stainless steel tableware, and then wash it with hot soapy water.
Post time: May-15-2020