Precautions for 304 stainless steel plate

Precautions for 304 stainless steel plate 1. Do not store salt, soy sauce, vinegar, vegetable soup, etc. for a long time, because these foods contain a lot of electrolytes, if they are stored for a long time, the 304 stainless steel coil will also be like other metals. Like the electrochemical reaction with these electrolytes, the harmful metal elements are dissolved out. 2. Do not use 304 stainless steel coil pans to cook traditional Chinese medicines, because traditional Chinese medicines contain a variety of alkaloids, organic acids and other ingredients, especially under heating conditions, it is difficult to avoid chemical reactions with them, which will make the medicines ineffective, and even produce certain some more toxic complexes. 3. Do not wash with strong alkaline or strong oxidizing chemicals such as baking soda, bleaching powder, sodium hypochlorite, etc. Because these substances are strong electrolytes, they will also electrochemically react with 304 stainless steel coils. 4. Do not burn in the air. Compared with iron and aluminum products, 304 stainless steel coiled plate cookware has lower thermal conductivity and slower heat transfer time. Empty burning will cause the aging and shedding of the chrome-plated layer on the surface of the cookware. 5. To keep the cooking utensils clean, scrub frequently, especially after storing vinegar, soy sauce and other condiments, wash them in time to keep the cooking utensils dry. 304 stainless steel coil is more and more popular because of its beautiful appearance, corrosion resistance and not easy to damage.

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