Stainless steel is made of iron, chromium, nickel alloys, and then mixed with trace elements such as molybdenum, titanium, cobalt and manganese. Its metal performance is good, the utensils made are beautiful and durable, and the most important thing is that it does not rust when exposed to water. Therefore, many kitchen utensils are made of stainless steel. However, if stainless steel kitchen utensils are used improperly, heavy metal elements may slowly "accumulate" in the human body, endangering health.
Taboos on the use of stainless steel kitchen utensils
1. Avoid storing too acidic food
Stainless steel tableware should not hold salt, soy sauce, vegetable soup, etc. for a long time, nor should it hold acidic juice for a long time. Because the electrolytes in these foods can have a complex "electrochemical reaction" with the metal elements in the tableware, so that the heavy metals are dissolved out.
2. Avoid washing with strong alkali and strong oxidizing agents
Such as alkaline water, soda and bleaching powder. Because these strong electrolytes will also have an "electrochemical reaction" with some components in the tableware, thereby corroding stainless steel tableware and dissolving harmful elements.
3. Avoid boiling and frying Chinese herbs
Because of the complex composition of Chinese herbal medicines, most of them contain a variety of alkaloids and organic acids. When heated, it is easy to react chemically with some components in stainless steel, which reduces the efficacy.
4. It is not advisable to burn in empty
Because the thermal conductivity of stainless steel is lower than that of iron and aluminum products, the heat conduction is relatively slow, and empty burning will cause the chrome-plated layer on the surface of the cooker to age and fall off.
5. Do not buy inferior quality
Because such stainless steel tableware has poor raw materials and rough production, it may contain a variety of heavy metal elements that are harmful to human health, especially lead, aluminum, mercury and cadmium.
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