Taboos and maintenance points for stainless steel kitchen equipment

1. When cooking stainless steel kitchen equipment with wine, if you add wine to seasoning when cooking at high temperatures, the alcohol in the wine will dissolve the chromium and nickel in the stainless steel freely. After decomposition and fusion with food and soup, harmful substances will be produced, which will affect the absorption and digestion of the human body. 2. When cooking Chinese medicine, various alkaloids and other biochemical substances contained in Chinese medicine will decompose under heating conditions, and it is easy to have various chemical reactions with the active metal elements in stainless steel kitchenware, which will greatly reduce the efficacy and even produce some toxins. Therefore, when cooking Chinese medicine, you should choose a casserole or a special Chinese medicine pot. 3. When cleaning dirty stainless steel kitchen equipment with strong acid, strong alkali, bleaching powder or steel balls, you should pay attention to the fact that strong acid, strong alkaline cleaning agents or bleaching powder are not suitable for cleaning the surface, because it will damage the outer protective layer, and you cannot use a relatively hard scrubbing steel ball. Instead, a relatively soft cloth should be used. After each cleaning, the water should be cleaned in time and kept dry. 4. Although stainless steel has good thermal conductivity, its heat dissipation effect is not ideal when burned by a large fire. If you cook food with high heat or high heat, it is easy to burn the bottom of the pot black, which will affect the thermal conductivity of stainless steel kitchen equipment in the long run.