Key points of using stainless steel cookers



For any stainless steel pot, do not wash the stainless steel pot with strong alkaline or strong oxidizing chemicals, such as soda, bleaching powder, sodium hypochlorite, etc., to avoid corrosion of the product. It is worth noting that do not use too much fire to heat, because the use of high fire can easily cause the product to change color.

Second, stainless steel pots contain chromium and nickel, these two elements can withstand high temperatures below 400 °C without corrosion in a non-strong acid or non-strong alkali environment, but if long-term contact with acid, alkali food, it will also have a chemical reaction, so it is not suitable to hold salt, soy sauce, vegetable soup, and can not decoct medicine for a long time.