Correct use and maintenance of stainless steel kitchenware to extend its service life

Many people think that stainless steel kitchen equipment will never rust, but in fact, it is not. The stainless steel kitchen equipment of Shinelong kitchen equipment manufacturer has good corrosion resistance because a passivation film is formed on the surface. In nature, it exists in the form of a more stable oxide. If there is dust and easy-to-remove dirt on the surface of stainless steel kitchen equipment, it can be washed with soap, weak detergent or warm water. If there are rainbow patterns on the surface of stainless steel kitchen equipment, it is caused by excessive use of detergent or oil. It can be washed away with warm water and neutral detergent. Rust caused by dirt on the surface of stainless steel kitchen equipment can be washed with 10% nitric acid or abrasive detergent, or with special detergents. The trademarks and films on the surface of stainless steel kitchen equipment can be washed with warm water and weak detergent, or scrubbed with alcohol or organic solvents. Grease, oil, and lubricating oil pollution on the surface of stainless steel kitchen equipment should be wiped clean with a soft cloth, and then cleaned with neutral detergent or ammonia solution or special detergent. If there are bleach and various acids attached to the surface of stainless steel kitchen equipment, rinse with water immediately, then soak with ammonia solution or neutral carbonated soda solution, and wash with neutral detergent or warm water. In other words, although the degree of oxidation of stainless steel kitchen equipment varies according to the conditions of use, it will eventually be oxidized. This phenomenon is usually called corrosion. How to reduce the number of kitchen maintenance times? Correct use of stainless steel kitchen equipment. All metal surfaces exposed to corrosive environments undergo electrochemical or chemical reactions and are uniformly corroded. The parts of the passive film on the surface of stainless steel kitchen equipment with weak corrosion resistance form pitting reactions due to self-excited reactions, generating small holes (common in many stainless steel kitchen equipment dishes and basins), and the presence of chloride ions forms a strong corrosive solution, which accelerates the speed of the corrosion reaction. There is also intergranular corrosion cracking inside the stainless steel kitchen equipment. All of these have a destructive effect on the passive film on the surface of stainless steel kitchen equipment. The use of stainless steel kitchen equipment has become more widespread with the development of the economy. It can be found in everything from chopsticks to houses. However, many people do not know much about the performance and maintenance of stainless steel kitchen equipment, let alone the maintenance of stainless steel kitchen equipment.