How to correctly understand and scientifically use stainless steel kitchenware

As a housewife, I am afraid that the exquisite requirements for kitchen decoration are beyond your imagination. Fortunately, there are stainless steel products now, making the entire kitchen look bright. However, if stainless steel products do not know how to maintain it, the kitchen will still become sloppy. Therefore, today, Jin Xunzi kitchen utensils will explain to you how to correctly understand and use stainless steel kitchenware scientifically.

     Stainless steel refers to a steel with weak corrosive media such as air, steam, water and other chemical erosion media such as acid, alkali, and salt. Essence Because of its good metallic properties and rust resistance than other metals, the vessels made are beautiful and durable.

     1. Is stainless steel really rust?

     Real stainless steel products should be used for hundreds of years without rust. However, the stainless steel we see on the market can still rust, but in general, the rate of corrosion is very slow. I have done such a test: Put the two pieces of stainless steel and ordinary carbon steel with 20 grams of weight, and boil the day and night in dilute nitrate. As a result, ordinary steel is strongly corroded, only 13.6 grams weighs, but stainless steel weighs 19.8 19.8 gram. Because stainless steel is not easy to rust, many corrosive equipment in the chemical plant are made of stainless steel.

     Whether stainless steel is easy to rust, and the content of chromium is the key. my country stipulates that the minimum chromium content in stainless steel cannot be less than 12%. Because the stainless steel ingredients contain a higher proportion of chromium, the surface (neutral and alkaline) is always in passivation, that is to say, there is a layer of tight protective film protected, so it will not rust. If the chromium content is low, that is, inferior stainless steel, the surface cannot generate a tight passivation film and cannot play a protective role. This stainless steel still needs to rust. Another situation is that stainless steel encounters a very activated substance (such as salt in life), which contains high chlorine or fluoride ions. Even high -quality stainless steel containing high chromium, the passivation film on the surface will be destroyed will be destroyed , Make the surface of stainless steel in a state of activity. At this time, stainless steel will not only rust, but also dissolve heavy metal ions that are harmful to the body.

2. How to choose qualified stainless steel products?

     Family stainless steel tableware can be largely divided into three levels: 430, 18-8, and 18-10. 430 stainless steel, which compose a chromium of more than 12 %, can prevent the oxidation caused by natural factors. It is called stainless steel, but it will still rust after a long period of use. 18-8, it compositions as iron+18%chromium+8%nickel, and 18-10 It is composed of iron+18%chromium+10%nickel. Chromium is a material that makes the product not rust, while nickel is corrosion -resistant material. The higher the nickel content, the better the quality of the product, and the more expensive the price. Strictly speaking, products with only chromium and nickel are stainless iron, and products containing iron and nickel are stainless steel. It is important to choose stainless steel products to see the generation number. If there is no printing code on the product, it is generally nickel -free products. Because nickel is an antagnetic substance, when buying, you can usually try it with a magnet. What can be attracted by magnets is stainless iron products. Stainless steel products are not attracted by magnets. There were two types of stainless steel products labeled "201" on the market. Its composition was completely inconsistent with the relevant standards of stainless steel, but it appeared on the market with stainless steel brands in stainless steel. On the surface, it is difficult to distinguish between the product and the ordinary stainless steel, and it is not magnetic, which is easily confused by consumers. It is the "Li Gui" in stainless steel. The simplest method is that its price is cheap. The real high -quality stainless steel must be a price and one point, which is expensive and expensive. Use chemical methods to identify the authenticity of stainless steel. In 100ml of distilled water, add 8g of copper -free copper sulfate, and then add 3 drops of concentrated sulfuric acid. Drop this solution on the surface of the stainless steel products stays for 6 minutes. The surface of the real stainless steel products will not change. The surface of unqualified products will produce a layer of red substance.

     In addition, when buying stainless steel products, you should also pay attention to the following two aspects: when you look at the color, the color is black and black, it is likely to be stainless iron; the color is deep red, and it is likely to replace nickel with manganese. Touch it with the second hand, the edges must not have burrs, the surface is smooth, no scratch, no sand eye.

3. How to maintain stainless steel kitchenware?

     In the family, kitchen utensils are the highest frequency and the most easily damaged. Kitchenware must always deal with water and fire. If you do not take care of it, your life will be shortened. How should we maintain it so that it will last long?

     before use:

     (1) Stainless steel cooking utensils should be boiled in water for half an hour when using water for the first time, and then soak for several hours, and then replace it with new water to repeat and soak. Generally, it will reduce the amount of heavy metal migration to the safe level.

     (2) Apply a thin layer of vegetable oil on the surface of the utensils, and then dry it on the fire. This is equivalent to putting on a layer of slightly yellow oil film "clothes" on the surface of the utensil. In this way, it is easy to clean and extend the service life.

when using it:

     (1) Cooking tableware should be avoided in collision with sharp objects, so as not to produce scratching traces affecting the aesthetic and sealing performance.

     (2) Due to the small heat conduction coefficient of stainless steel, the bottom heat dissipation and the temperature are easy to concentrate, the firepower should not be too large when using stainless steel cooking utensils. It should be as wide and uniform at the bottom of the bottom. Essence

     (3) Do not put salt, soy sauce, vinegar, vegetable soup, etc., because these foods contain a lot of electrolytes. If it is blooming for a long time, stainless steel will also be used as other metals. Toxic metal elements are dissolved.

     (4) Do not use stainless steel pot to cook traditional Chinese medicine, because Chinese medicine contains a variety of alkaloids, organic acids and other ingredients, especially under heating conditions, it is likely to have chemical reactions, which will fail the drug and even generate some more toxicity. substance.

After use:

     (1) Wash warm water immediately after use to avoid oil stains, soy sauce, vinegar, tomato juice and other substances and tableware surfaces, which causes the stainless steel surface to be dull and even deotic. When washing, be careful not to occur on the surface, avoid using bleach and grinding, steel wire balls, grinding tools, etc., can be washed with soap and weak washing. If there is food bonding and burnt at the bottom of the pot, it can be soaked with water and wood slices. After washing the utensils, the surface of the water traces should be dry. Remember to keep the appliance dry often.

     (2) After the cooking tableware is used for a period of time, the surface of the stainless steel will have a layer of fog, which makes the surface of the cooking table darker. At this time, you can use a soft cloth to stick to the dirty powder or detergent, which can restore the light. This method can also be used if the outside surface is blackened.

     (3) If the stainless steel tableware has turned black, it wants to make it light as early as the beginning. As long as the commercially available "electroplating rust agent" is used for maintenance, the rust can be removed. If the rust point appears, you can soak it overnight with water first, then use a small piece of 1000 water matte paper, and press it with your fingers to carefully grind it.

     In this way, you can make your families cook, burn happiness, look comfortable, and eat at ease. Don't you know you learned? If you have any questions, please consult with Jin Xunzi fashion kitchenware!