Stainless steel is made by mixing iron chromium alloy with other trace elements. Due to its excellent metal properties and corrosion resistance compared to other metals, the vessels made of it are beautiful, durable, and have a smooth and sturdy surface, which is not easy to accumulate dirt and is easy to clean. Therefore, it is widely used in the fields of building materials decoration, food, catering, brewing, and chemical engineering.

Below, the editor will briefly introduce the cleaning and maintenance methods of stainless steel tableware, as follows:

Firstly, salt, soy sauce, vinegar, vegetable soup, etc. should not be stored for a long time because these foods contain many electrolytes. If stored for a long time, stainless steel will also react electrochemically with these electrolytes like other metals, causing harmful metal elements to be dissolved. Not only does it harm the tableware itself, but it can also harm human health.

Secondly, do not use strong alkaline or highly 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.

Thirdly, before use, a thin layer of vegetable oil can be applied to the surface of the tableware, and then dried over fire, which is equivalent to wearing a slightly yellow oil film "clothing" on the surface of the tableware. In this way, it is easy to clean and can extend the service life.

Fourthly, if there is scale composed of hard water, it can be wiped clean with vinegar or a paste made of water ash and water can be used to wipe the stains on stainless steel tableware, and then cleaned with hot soapy water.

Fifthly, after using stainless steel tableware, immediately wash it with warm water to prevent substances such as oil stains, soy sauce, vinegar, tomato juice, etc. from reacting with the surface of the tableware, causing the stainless steel surface to become dull and discolored, and even creating dents.

Sixth, stainless steel tableware has a lower thermal conductivity and slower heat transfer time compared to iron and aluminum products. Air burning can cause aging and detachment of the chrome plating layer on the surface of the cookware. Therefore, do not burn it empty.