Today tell you something about the use of stainless steel kitchen utensils when the precautions.

First, not for a long time to hold salt, soy sauce, vinegar, vegetable soup, etc.

Because these foods contain a lot of electrolytes, if long time to hold, stainless steel will be electrochemical reflection with these electrolytes, so that the toxic metal elements are dissolved.

Second, do not use stainless steel cookware pot Chinese medicine

Because Chinese medicine contains a variety of alkaloids and various types of biochemicals, under heating conditions, stainless steel or iron will occur with a variety of chemical reactions, which will make the drug ineffective, and even produce a certain degree of toxicity.　

Third, do not wash with strong alkaline or strong oxidising chemicals such as soda, bleach, sodium hypochlorite, etc.

Because these substances are strong electrolytes, the same will be electrochemical reflection with stainless steel.

Fourth, stainless steel cookware utensils avoid cooking green beans.

Because mung beans contain elemental tannins, under high temperature conditions in the iron will become black tannin iron, so that the mung bean soup becomes black, with a special smell, not only affect the appetite, taste, and harmful to the human body.