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Precautions for the use of stainless steel kitchen equipment

Precautions for the use of stainless steel kitchen equipment

The use of stainless steel kitchen equipment should pay attention to:

1. Do not store salt, soy sauce, vinegar, vegetable soup, etc. for a long time. Because these foods are rich in electrolytes, if they are stored for a long time, stainless steel will react electrochemically with these electrolytes, dissolving toxic metal elements. .

2. Do not use stainless steel pots to cook traditional Chinese medicine, because traditional Chinese medicine is rich in a variety of alkaloids, organic acids and other ingredients, especially under heating conditions, it is difficult to prevent chemical reactions with them.

3. Do not use strong alkaline or strong oxidizing chemicals such as soda, bleaching powder, sodium hypochlorite, etc. for washing. Since these substances are strong electrolytes, they will also react electrochemically with stainless steel.

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