First, the misunderstanding of stainless steel kitchen equipment in use
1. Cooking with wine
When stainless steel kitchen equipment is cooked at high temperature, if wine is added for seasoning, the alcohol in the wine will freely dissolve the chromium and nickel in the stainless steel. After decomposition and fusion of food and soup, harmful substances will be produced, which will affect the absorption and digestion of the human body. .
Under heating conditions, various alkaloids and other biochemical substances contained in traditional Chinese medicine will decompose, and it is easy to have various chemical reactions with the active metal elements in stainless steel kitchenware, which will greatly reduce the efficacy and even produce some toxins. Therefore, when cooking Chinese medicine, you should choose a casserole or a special Chinese medicine pot.
3. Use strong acid, strong alkali, bleaching powder or steel ball
When cleaning dirty stainless steel kitchen equipment, it should be noted that strong acid, strong alkaline cleaning agents or bleaching powder are not suitable for cleaning the surface, because it will damage the outer plating protective layer, and hard steel balls cannot be used to scrub. Instead, a relatively soft cloth should be used. After each cleaning, the water should be cleaned in time and kept dry.
4. The fire burns fiercely
Although stainless steel has good thermal conductivity, its heat dissipation effect is not ideal. If you cook food on high or high heat, it is easy to burn the bottom of the pot black, which will affect the thermal conductivity of stainless steel kitchen equipment for a long time.
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