Yangjiang Tinyuen Trade Limited

High quality product, professional service, being the core supplier in Kitchenware industry!

Home > Exhibition > Content
How to clean and maintain stainless steel kitchenware
- Dec 04, 2017 -

A newly purchased stainless steel kitchenware, the first time there is stress? Of course No matter what kind of pot Amoy to, by no means we think that the water can be directly cooked, it must go through a pot of the program to be durable, in order to maintain the original luster for a long time, all the stainless steel kitchen utensils are This looks like this. Follow the steps below to ensure your pot is durable,

1, first check whether the stainless steel kitchenware inside and outside the label, if any, have to tear the label. Some label sticking hard to tear, at this time you can drop a few drops of wind on the label, such as wind cream completely labeled moisture, it is easy to tear off. Then drop two drops of detergent on the wet cotton cloth, wipe the inside and outside with a rag cookware, lid, do not forget the bottom of the wipe pan.

2, stainless steel kitchen utensils are wiped again rinse with water (must be washed to completely rinse detergent)

3, into the stainless steel kitchen utensils into the water and a little white vinegar, shake the pot, let the vinegar water to wash each part of the pot. Then wipe the pot with absorbent paper.

So you can rest assured that the use of stainless steel kitchen cooking anything you like to eat it. Other stainless steel kitchen utensils in the buy back to follow this method again, in order to extend the service life of kitchen utensils. It should be noted here is: For any stainless steel pot, do not use strong alkaline or strong oxidizing chemicals, such as soda, bleach, sodium hypochlorite, such as washing stainless steel pot, so as to avoid corrosion of the product. Do not use too much fire to heat (using a large fire easily lead to product discoloration). Because the stainless steel pot contains chromium and nickel, these two elements can withstand high temperatures below 400 ° C without corrosion in non-strong or non-alkali environments, but also react chemically with acids and alkalis if exposed to prolonged exposure to acids, So it is not suitable for a long time full of salt, soy sauce, vegetable soup, nor decoction.