How to through right ways to use stainless steel articles ?

There are more than 180 kinds of standard stainless steel in the market, of which 304 series stainless steel, or 18/8 stainless steel, is one of the most outstanding ones. The standard composition of 304 series stainless steel is 18%-20% chromium plus 8%-10% rare metal nickel, so it is also called 18/8 stainless steel or 18/10 stainless steel, which belongs to stable and safe steel. 

18/8 stainless steel is nonmagnetic, can not change its metal structure by heat treatment, and has good processing performance. Due to the wide application of induction cooker, other metals will be added to 18/8 stainless steel to have magnetic conductivity effect. 

18/8 stainless steel is a kind of material widely used in industry and daily necessities. It has the characteristics of anti-oxidation, anti-acidification, high temperature resistance and rust resistance, and its surface is silver-white and beautiful luster. The pot made of 18/8 stainless steel has beautiful appearance, exquisite structure, corrosion resistance, rust-proof, non-deformable and other advantages, and is favored by many household users.

 18/8 stainless steel pots have many advantages, such as beautiful appearance, health and durability, strong plasticity and so on, so they are widely used in high-grade pots. Compared with traditional pots such as aluminium pot and iron pot, 18/8 stainless steel pot has remarkable advantages in durability and stability: good corrosion resistance, high temperature resistance and fire resistance, longer service life than aluminium pot and iron pot.

Although 18/8 stainless steel has many advantages, such as rust resistance, corrosion resistance, high temperature resistance, etc., its heat conduction is not uniform enough and non-magnetic, so it can not be used in induction cooker. If the single-layer 18/8 stainless steel pot is used for frying, it is easy to cause dishes cooked unevenly and affect the delicacy of dishes. Combining with the multi-layer structure of other metals, the performance of pots can be enhanced.

 For example, adding aluminium alloy, pure aluminium and carbon steel can improve the heat transfer effect and solve the problem of discoloration of pots, and when heated, the temperature of the whole pot is the same and the dishes are well cooked. Adding 400 series of magnetic conductive stainless steel and carbon steel can make the pots suitable for induction cookers, etc.

Do not use stainless steel kitchen utensils to hold strong acidic foods such as soybeans and potatoes for a long time to prevent the dissolution of chromium, nickel and other metal elements.

Stainless steel kitchenware cannot be used to decoct Chinese herbs. Because Chinese herbs contain alkaloids and organic acids, they will react chemically with stainless steel under heating conditions, losing efficacy and even producing poisons.

Do not use alkaline or strong oxidizing chemicals to wash stainless steel kitchen utensils, such as baking soda, bleach, and sodium hypochlorite. Because these substances are all electrolytes, they will react with stainless steel and cause harmful substances.