Correct understanding and use of stainless steel kitchenware


Stainless steel refers to the resistance of air, steam, water and other corrosive medium and weak acid, alkali, salt and other chemical etching medium corrosion of steel, which is then mixed with iron-chromium alloy made of some other trace elements. Because of its good performance of metal and is resistant to corrosion than other metal utensils made of beautiful and durable.

1, stainless steel does not rust it really?

Real stainless steel should be used for hundreds of years without rusting. But we can still see the rusting corrosion in the stainless steel market, but in general, the corrosion rate is very slow. Have done such a test: the weight is 20 grams two stainless steel and carbon steel, dilute nitric acid boiled together in a day and night, the result of ordinary steel is strongly corrosive, weight only 13.6 grams, while stainless steel is heavy 19.8 g. Because stainless steel rust, so corrosion-resistant chemical equipment manufacturers of many stainless steel.

Stainless steel is easy to rust, chromium content is the key. China provides a minimum content of chromium in stainless steel not less than 12%. Stainless steel composition because it contains a higher proportion of chromium, which in the general case (neutral and alkaline) of its surface is always in the passive state, that there is a layer of compact protective film to protect, it will not rust. If the chromium content is low, that is of poor quality stainless steel, the surface is not close enough to generate a passivation film, can not play a protective role, this stainless steel is to rust. Another is that stainless steel encountered very reactive substances (such as living in salt, etc.), contain higher chlorine or fluorine ions, even if containing a high chromium-quality stainless steel, the surface of the passive film will be destroyed so that the stainless steel surface in an active state, then, not only stainless steel will rust, but also the dissolution of harmful heavy metal ions.

2, how to choose a qualified stainless steel products?

Family with large stainless steel tableware can be divided into three levels 430,18-8,18-10. 430 stainless steel, consisting of more than 12% of iron + chromium, to prevent oxidation caused by natural factors, known as stainless steel, but after prolonged use will rust. 18-8, consisting of 18% Fe + Cr + Ni 8%, 18-10 consisting of Fe + 18% Cr + 10% Ni. Chromium is a material product does not rust, and corrosion-resistant material is a nickel, nickel-containing higher quality products better, more expensive price. Strictly speaking, only chromium and nickel-free stainless steel iron products belong to both iron and nickel-containing products is stainless steel. Choice of stainless steel products is important to look at the code, if the code is not printed on the product, typically nickel-free products. Since the nickel is diamagnetic material, so in the purchase, usually try magnets, the magnets can attract iron products are stainless steel, not to be attracted by the magnet is the stainless steel products. The market there have been two kinds of numerals "201" stainless steel products, consisting entirely of stainless steel does not comply with the relevant standards, but openly brand name appears on the stainless steel market. On the surface, the product is difficult to distinguish from ordinary stainless steel, non-magnetic and can easily cause confusion among consumers, it is in stainless steel, "Li Gui," The easiest way to determine its cheap. Real high-quality stainless steel must be a sub-price goods, you have your reasons. Chemical means can identify the authenticity of stainless steel, in 100mL of distilled water was added 8g of CuSO4, then add 3 drops of concentrated sulfuric acid was added dropwise to stay in this stainless steel product surface 6 minutes, the surface of stainless steel products really does not change, defective product surface will produce a layer of red substance.

It should also focus on the purchase of stainless steel products, the following two aspects: a look at the color, the color black UFA, is likely to be stainless iron; deep red hair color, it is possible to use manganese instead of nickel. Two touch, the edges can not have glitches, smooth surface, no scratches, no blisters.

3, how to maintain stainless steel kitchenware?

In the family, the most frequently used kitchen is also the easiest to damage, kitchenware always have to deal with water, fire, if not careful care, life will be shortened. We should care how to do it falling as new?

before use:

(1) stainless steel cookware for the first time when it should be boiled for half an hour, then soaked with water for several hours, and back to repeat boiled, soaked in fresh water, usually repeated more than 3 times will make the migration of heavy metals was reduced to safe levels.

(2) may be coated on the surface of a thin layer of vegetable oil containers, and then dried on the fire, which is equal to the vessel surface put a layer of yellowish film "clothes." Thus, use is easy to clean, and can prolong life.

when using it:

(1) cooking utensils to avoid collision with a sharp hard objects to avoid scratching deflated marks affect the appearance and sealing performance.

(2) due to the small thermal conductivity of stainless steel, bottom heat slowly, the temperature tends to be concentrated, so the use of stainless steel cookware fire should not be too large, so that the bottom heating surface should be widely and uniformly, so that both save fuel and avoid being scorched pot .

(3) not long bloom salt, soy sauce, vinegar, soup, etc., because these foods contain many electrolytes, if long bloom, like the stainless steel will also, like other metals, and the electrolyte from the electrochemical reaction, toxic metal elements are dissolved out.

(4) can not use the stainless steel pot pot medicine, because medicine contains many alkaloids, organic acids and other ingredients, especially in the heating conditions, is likely to react, leaving the drug failure, and even generate some more toxic substance.

After use:

Immediately washed with warm water, in order to avoid oil, soy sauce, vinegar, tomato juice and dish surface material after (1), leading to a stainless steel surface dull pale, and even dent. When washing pay attention to scratch the surface does not occur, and avoid using bleach component containing abrasive washing liquid, steel balls, grinding tools, with soap, weak wash to wash. If bond charred bottom of the pot of food, and then use the available water until soft bamboo, wood gently scrape, wash utensils after the appearance of the water stains to dry. Remember that often keep the appliance dry.

(2) After the cooking utensils used for some time, a layer of stainless steel surface will play a mist, so that the surface of dark cooking utensils. Then use a soft cloth moistened with detergent, scouring powder or wiping, which can restore the light. If the outer surface is blackened smoke, also use this method.

(3) If the stainless steel cutlery had blackened want it bright as ever, as long as the commercially available "Rust plating" maintenance can rust Graces. If there is rust, can be soaked in water overnight, then a small water mill sandpaper No. 1000, with a finger in the charred parts to carefully grind.