What should be paid attention to when using stainless steel kitchen equipment?

As we all know, most kitchen equipment in commercial hotels is made of stainless steel, and there are some things to pay attention to during use. The following mini-series will detail these points.

Do not cook traditional Chinese medicine in a stainless steel pot, because it contains a variety of alkaloids, organic acids and other ingredients, especially under heating conditions, it is difficult to avoid chemical reactions with them, which will make the medicine ineffective and even produce more toxicity. Complex.

2. Can not be burned. Compared with aluminum products, stainless steel cookware has low thermal conductivity and slow heat transfer time. Air burning can cause the chrome coating on the cookware surface to age and peel.

3. Do not store soy sauce, salt, vinegar, vegetable soup for a long time, because these foods contain a lot of electrolytes. If stored for a long time, stainless steel will electrochemically react with these electrolytes like other metals, dissolving toxic metal elements.

Stainless steel kitchen equipment.

4. Keep cooking utensils clean, scrub frequently, especially after storing vinegar, soy sauce and other condiments, and keep them dry.

5. Do not use strong alkaline or strong oxidizing substances, such as baking soda, bleaching powder, sodium hypochlorite, etc. Because these substances are strong electrolytes, they also react electrochemically with stainless steel.

Due to the composition and influence of stainless steel, stainless steel cutlery often contains chromium and nickel. Chromium is a material that prevents the product from rusting, while nickel is a corrosion-resistant material. If you use low-quality stainless steel tableware or use stainless steel tableware improperly, it may cause heavy metals to damage human health.