Taboos and health precautions for using stainless steel kitchenware

When using stainless steel kitchenware, we should pay attention to the following aspects to avoid chemical reactions. 1. It is not suitable to store salt, soy sauce, vinegar, vegetable soup, etc. for a long time, because these foods contain a lot of electrolytes. If they are stored for a long time, stainless steel will react electrochemically with these electrolytes, so that toxic metal elements will be dissolved. 2. Do not use strong alkaline or strong oxidizing chemicals such as soda, bleaching powder, sodium hypochlorite, etc. for washing. Because these substances are strong electrolytes, they will also react electrochemically with stainless steel. 3. Do not use stainless steel pots to cook Chinese medicine, because Chinese medicine contains a variety of alkaloids, organic acids and other ingredients, especially under heating conditions, it is difficult to avoid chemical reactions with them.