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If you are not paying attention when using stainless steel cookware, the bottom of the pan has been accidentally burnt or has become black and cannot be cleaned with detergent. Is there any simple and convenient way to solve this problem? Let's take a look! 1. Hot water If the stainless steel cookware black is not particularly strong, we can use hot water to soak for a while and then clean. Remember when cleaning never use wire balls to brush. We can use a sponge to wipe clean, plus hot water soaking, so you can easily remove the black scale. 2. White vinegar If the stainless steel cookware is so black that even the pots and pans are already black, it is recommended to use white vinegar to remove it. Pour white vinegar and water in the ratio of 1:2 into the pot and boil it, then boil it on high heat, you will find that the black layer of dirt softened in a short time, easily clean all of them in a few clicks, no effort at all. 3. Baking soda Our all-purpose baking soda at home can also help us clean stainless steel cookware. Wet the stainless steel cookware first, smear baking soda on the stained areas, wrap the whole stainless steel cookware with plastic wrap, then leave it overnight, the next day tear off the plastic wrap, clean as usual, so that the dirt can be cleaned. The above is the stainless steel cookware burnt, black processing method, I hope it can help you. If you need stainless steel cookware, please contact us!

The Best Stockpots To Ready Your Kitchen for Soup Season As the name implies, stockpots are the pot you'll want to call on when making homemade stock. However, they can be used for so much more than that, including making soups and stews, cooking large batches of pasta, preparing vegetables for canning, and much more. If you don't already have a stockpot, we're here to show you that now may be the time to change that. Dare we say, it might even replace your Dutch oven and become the pot that you reach for the most while cooking. Whether you're looking to upgrade your current stockpot or are ready to add another pot to your collection, there are many great stockpots on the market to choose from. With larger capacity than most pots, you don't have to worry about overfilling the pot when adding ingredients to tweak recipes and you'll be able to make big batch recipes with ease. In a range of sizes and price points,

In everyday life, stainless steel pots and pans with its beautiful appearance, durable and sturdy characteristics, become the choice of many people to buy pots and pans, but stainless steel pots and pans can really cook anything? The following 5 notes on the use of stainless steel pots and pans, please take! 1, Do not store food with high salt content for a long time Stainless steel pots for a long time in the environment of high salt, chemical reactions will occur, therefore, not suitable for long-term storage of soy sauce, vegetable soup, pickles and other food. 2, Do not cook or store acidic food Acidic food will be stainless steel pot in the trace into the analysis of food, there is a certain risk of food safety, like lemon chicken feet, sauerkraut fish and other dishes, we recommend that they are served in the ceramic type of container. 3. Not recommended for boiling Chinese medicine Chinese medicine contains a variety of alkaloids, organic acids and other components, especially under heating conditions, a variety of chemical reactions will occur, affecting the efficacy of Chinese medicine, and may make the heavy metals in the stainless steel pot dissolve out, there is a risk of food poisoning. 4. Do not boil in air Stainless steel pots and pans to be lower than the thermal conductivity of other materials, heat transfer is also slower, once the stainless steel pots and pans dry-fired, will allow the surface of the pots and pans metal plating aging off, affecting the service life of stainless steel pots and pans. 5, Need to maintain the surface layer of stainless steel pots and pans Stainless steel pots are prone to stains after a long time of use, at this time, it is not recommended to wipe with a steel ball or sandpaper, which will only scratch the surface of the stainless steel pot, try to use less detergent to avoid corrosion of the stainless steel pot.

Reasons to choose stainless steel soup pot This is by far the most common cookware in homes and restaurants. Stainless steel pots conduct heat quickly. If you choose ones with a magnetic bottom (e.g. made of cast iron or magnetic stainless steel), the pot can also be used on an induction stove top which cooks about 50% faster than gas or electric stove tops. How do you know if your stainless pot has a magnetic bottom? Simply take a magnet and see if it sticks to your pot bottom and side. If it sticks, your pot is induction-cooktop ready. Pots made of stainless steel are also durable, easy to clean, and easy to maintain. Many are dishwasher-safe. If the surface gets scratched, needs a good scouring, or just need a general polish, I have found that a cleaning powder like Bar Keepers Friend or Kleen King works excellent on stainless steel cookware. I even use it to clean and shine my stainless steel kitchen sinks. Stainless steel pots also come in many different sizes. To make soups for a family of 4 (or about 8 servings), a 6 – 8 quart (5 – 7 liter) sized pot is ideal. Remember that you will need a bigger pot to account for the liquid volume displaced after your poultry and other soup ingredients go in.

Our kitchen stainless steel pots and pans are used every day, over time the top will be yellow stains and black stains, this yellow stain is very difficult to remove, even wire balls can not be erased, the following share a small trick, just need to use the things that we have at home, you can easily wipe clean. First prepare a small spray bottle, white vinegar we have at home, pour a little in the spray bottle inside, now use white vinegar to spray a layer of stainless steel pots and pans, after spraying white vinegar we then take some salt, evenly sprinkled in a yellow stain place. Take a paper towel and cover it with it. Finally we spray the white vinegar again and let it sit for about 10 to 20 minutes. If it is an old yellow stain that has been there for many years, a few more sprays of white vinegar in between and a longer resting time will increase the effect. When the time is up, we take off the paper towel and can see that the yellow stains on it have dissolved. We take a piece of Pasteur cloth and use the rough side of this to wipe, and the stubborn yellow stains on the surface of the stainless steel pan can already be wiped off. In addition to the outside of the stainless steel pan is easy to dirty, the inside will also rise yellow stains, we can also use another method to erase. Take a used egg shell, crush it up and then use this same sponge wipe, together with the egg shell, on a yellow stained area. The yellow stains that used to be impossible to wash off now come out very clean. When buying stainless steel kitchenware, choose a reliable brand of stainless steel commercial kitchen equipment and go to a regular place to buy it. Also pay attention to asking whether it is universal or customisable. You can communicate with the manufacturer according to your actual needs and design a combination of commercial stainless steel kitchenware that suits the characteristics of your own shop.

Frequently asked questions Is stainless steel cookware safer than non-stick? For the most part yes. Of course that will depend on the type of non-stick cookware and the type of stainless steel cookware being compared. In general, the coatings used to make non-stick cookware are not good for our health. The chemicals used to make Teflon and other similar coatings have be found to cause many different health problems including thyroid disease, colon cancer, inflammatory bowl disease, birth defects and more. Even most ceramic non-stick coatings have questionable health effects due to the nano-particles used to make them. If you are interested in learning more about this I highly recommend reading this article, The Best Non-Toxic Cookware.

When using stainless steel kitchen equipment, many friends may have misunderstandings when using it because they do not know how to use it. Here the maintenance skills of stainless steel kitchen equipment to give you a detailed introduction to. 1, Pay attention not to scratch the appearance Do not use rough and sharp materials to scrub the surface of stainless steel, especially the mirror, to be soft, not easy to drop cloth scrubbing, sand steel and brushed appearance, to wipe along the lines, otherwise it is easy to appear scratched. 2, Careful selection of detergents Prevent the use of detergents, steel balls and abrasive materials containing bleaching ingredients and abrasives to prevent the residual washing solution from corroding the stainless steel surface. After cleaning, the surface should be cleaned with water. 3.Dust treatment If there is dust on the surface of stainless steel kitchen equipment and the dirt is easy to remove, use soap and a weak bristle brush to clean and scrub with adhesives, sports alcohol or organic solvents. 4.Oil treatment Stainless steel kitchen equipment surface oil, grease and lubricant pollution, should be wiped clean with a soft cloth, and then cleaned with neutral detergent or ammonia or professional detergent. 5.Rainbow pattern treatment Stainless steel surface with rainbow pattern, which is caused by excessive use of detergent or oil. Wash with warm water to remove. 6.Lustre maintenance Stainless steel surface dirt caused by rust and corrosion can be used 10% or abrasive cleaning, but also available special cleaning agent cleaning. As long as we use the correct maintenance methods, we can extend the life of stainless steel and maintain its clean and bright appearance.

How to care for stainless steel cookware To help prevent your stainless steel cookware from becoming damaged it`s important to care for it properly. When using cooking utensils, choose those made from materials that won`t scratch the surface such as silicone or wood (avoid plastic utensils as they will release hormone disruptors into your food). You should also be sure to clean your stainless steel cookware gently, being careful not to damage the surface of your pots and pans or compromise the integrity of your cookware. If you take these steps your stainless steel cookware should last for a very long time.

First,using Stainless Steel Cookware: Cold oil, cold pan and non-stick Stainless steel cookware it has a non-stick function, we have to master the temperature, in the cookware Hen temperature reaches 160-180 degrees Celsius, you can achieve the effect of non-stick food. To do to prevent pots and pans from sticking, we have to cold oil cold pots and pans, pour the oil directly into the pan and then heat it, so that the oil in the pan will produce oil lines like swirling textures spreading to the sides of the pan, indicating that the temperature in the pan is sufficient, and then put food cooking. Two, cleaning stainless steel pots and pans: rag hot water baking soda Although Fry Pan looks good, cleaning it can be a headache, especially for shiny pots and pans. The solution is to wipe with a rag + baking soda + a little hot water, which can slow down the stains to a certain extent, so that the damage to the pots and pans is also small. It is recommended not to use steel brushes to brush, there is no need for strong alkaline or strong oxidizing chemicals, such as cleaning like bleach, sodium hypoxite, which will break the surface of the cookware. Third,factors affecting the maintenance of Stainless Wok 1, used pots and pans do not immediately wash the pot with cold water, otherwise it will produce a large amount of water mist, so it is not easy to clean, it is recommended to use warm water to clean. 2, try to use more wooden spatulas when cooking, when making dishes at high temperatures and colliding back and forth with the pot body, it will not make the cookware scratch. One pot, one dish, one simple meal; good maintenance of pots and pans and good cooking is the beginning of a good life.

Stainless Steel Cookware has gradually become the mainstay of the kitchen industry, but the cleaning and maintenance of stainless steel pots and pans is a headache for many people, which is caused by not understanding the use of Stainless Wok. Stainless steel pots and pans are usually made in various styles, such as Fry Pan, cooking pot, steamer, milk pan, etc. Although there is no coating and anti-rust film on the surface like iron pots and pans, it is still necessary to simply open the pot! First, we have to clean it with detergent and then wash it once with hot water to remove impurities such as floating ash; then pour in water, add some white vinegar to neutralise it, place it on the stove and heat it to boiling, turn off the fire and wash it with hot water. Put the washed pan back on the stove and dry-boil it over a medium-low heat to evaporate the water in the pan, then close the fire and pour a little cooking oil over the pan while it is still warm. This completes the opening of the pan. Second, the use of pots and pans for the grasp of the fire to master oh, because stainless steel pots and pans are not easy to clean, plus its material is different from iron pots and pans, that it is not the same as the use of iron pots and pans. The use of the process to pay attention to the blue flame of the stove can not exceed the bottom of the chassis of the pot, but also do not long dry burn pot, will make the pot yellow and black, so the use of the recommended use of low heat, so that the life of the pot will be longer. The thermal conductivity and durability of qualified stainless steel cookware is still relatively good, and after turning off the heat, the pot is still warm for a long time.

Stainless steel pots and pans daily cleaning and maintenance tips 1.After using the Fry Pan, be sure to clean it up quickly, don't put it aside and wait for the food to cool down and stick before cleaning it up. The next thing is to regularly maintain the stainless steel pan. 2.Although stainless steel pans are not afraid of water, water can leave unattractive water stains and can also affect the metal coating on the surface over time. 3.Do not bleach or use cleaners containing ammonia to clean stainless steel pans. These will react with the Stainless Wok and accelerate its corrosion. 4.Do not wash your stainless steel cookware in the dishwasher. Even though stainless steel cookware is dishwasher safe, cleaning it in the dishwasher can significantly shorten the life of stainless steel cookware and affect their functionality. All in all, it is only right that we spend some time on our stainless steel cookware as we need to cherish and care for it when we buy a satisfying piece of stainless steel cookware.

Having a good Fry Pan is the basis for a better quality of life and happiness, a good pan will make you more willing to cook and the whole family will enjoy the food. But the fast-paced life of the city and the gourmet kitchen can be too much for cast iron pots and pans, so stainless steel pots and pans, which are lightweight, non-stick, less greasy and easy to clean, have become the obvious choice for them. Next, we will share with you how to "open" and maintain a new Stainless Wok, and hope it will be helpful to you. A new stainless steel pot how to "open the pot" 1. The pot is first washed with detergent, then washed with hot water once to remove impurities such as floating ash. 2. Pour water, plus some white vinegar and neutralize, put the pot on the cooker and continue to heat to boiling, then turn off the heat and wash with hot water. 3. Put the pan back on the hob and continue heating until it smokes, put in a little oil. The molecules on the heated surface of the pan will open up to allow the fat in the oil to embed itself in the pan, which is equivalent to adding a non-stick surface to the stainless steel cookware. 4.After cooling, you will see a mirror-like reflection on the surface of the pan, so the "opening" step is basically complete. Note that the oil in the pan must be wiped off with a paper towel after the pan has been opened and no cleaning agents should be used.

Celebrating "July 1st Party Founding Day" Today is July 1st, the founding day of the Communist Party of China. It is the birthday of the great Communist Party of China. It commemorates the day when the Communist Party of China was founded in July 1921. On this special day every year, we have enough reasons to understand her growth process, enhance our national pride and self-esteem, and dedicate our strength to the rise of China.

About packaging Our products are packaged separately with the lid and the soup bucket, the soup bucket is covered with a thick plastic bag, and a foam cushion will be placed at the bottom of the box, then the soup bucket is put in, and then the packaged lid is placed. Sealing the box can ensure that the goods will not be damaged by bumps during transportation.

Happy Father's Day Father's Day is a special day of thanks for fathers throughout the year. The date varies from country to country. 52 countries and regions around the world celebrate Father's Day in the third week of June.

Mid-year promotion! The mid-year promotion is underway, and more products are being discounted. Welcome to our official website to choose.

Happy Children's Day Children's Day on June 1, a day of memories, a day of relaxation, I wish you a happy Children's Day. May you take off the pressure of work, put on a relaxed mood, watch children's animations, and reminisce about the innocence of the past.

What are the main quality problems of stainless steel tableware containers? 1. The precipitation of toxic and harmful heavy metals exceeds the standard According to the analysis reports of quality inspections of offline food contact stainless steel utensils conducted by quality supervision, industry and commerce and other departments in many provinces and cities in China, the phenomenon of excessive precipitation of heavy metals that are toxic and harmful to human body still occurs. Heavy metals such as lead, chromium, nickel, cadmium, arsenic and other elements will weaken the immune function of the human body, cause chronic poisoning, and may also damage the central nervous system and induce cancer. When purchasing stainless steel tableware, choose Jiangmen Jushu Kitchenware, Jiangmen Jushu manufactures products according to strict international guidelines, in addition, our quality control team will supervise the manufacturing process to ensure product satisfaction. Jiangmen Jushu Kitchenware Co., Ltd. has product test reports. 2. For the raw materials of food contact parts, use low grades to pretend to be high grades Due to vicious competition in the industry and the price difference between 304 and 201 stainless steel raw materials, the use of 201 instead of 304 in food contact parts has become a prominent quality problem in the industry. It is generally believed that products made of 201 stainless steel have poor corrosion resistance, toxic and harmful The risk of elemental precipitation is greater. Therefore, it is necessary to purchase stainless steel tableware with guaranteed quality. Jiangmen Jushu Kitchenware Co., Ltd. welcomes consultation from all walks of life. 1. How to distinguish 304 and 201 stainless steel? Method 1: Handheld Fluorescence Spectrometer Stainless steel cookware can be quickly tested with a handheld fluorescence spectrometer in seconds without leaving any traces on the surface of the sample. Since the manganese content of 304 stainless steel is less than or equal to 2.00%, and the manganese content of the so-called 201 stainless steel with high manganese and low nickel is about 10, it can be quickly identified whether it is 304 stainless steel according to the manganese content value displayed by the instrument. Method 2: Rapid Analysis of Solutions At present, there are some rapid analysis solutions on the market that can identify the type of stainless steel without powering on, just follow the product instructions.The correct way to open household stainless steel containers, have you got it?

Stainless steel is made by adding alloying elements to steel. Compared with other metals, stainless steel containers are stronger and more resistant to corrosion, but many consumers have misunderstandings about the use of stainless steel containers. Today, the editor of Jushu tells you that you should pay attention to the following points when using stainless steel containers correctly: First, 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, stainless steel will electrochemically react with these electrolytes like other metals, causing harmful metals Elements are dissolved out. The second is to avoid using stainless steel pots to cook traditional Chinese medicine, because traditional Chinese medicine contains a variety of alkaloids, organic acids and other ingredients, especially under heating conditions, chemical reactions will occur with them, which will make the medicine ineffective, and even generate some more toxic complexes. compound. Third, 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, which will also electrochemically react with stainless steel. The fourth is not to burn in empty. Compared with iron and aluminum products, stainless steel cookware has lower thermal conductivity and slower heat transfer time, and empty burning will cause the aging and peeling of the chrome-plated layer on the surface of the cookware. Fifth, 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. At present, most of the stainless steel products on the market do not explain the content of nickel and chromium. How should consumers identify high-quality and low-quality stainless steel products? In general, qualified stainless steel tableware will be heavier than unqualified products. Tested with a magnet, the quality of the product that cannot be absorbed by the magnet is high, while the product that can be firmly absorbed is definitely not a good stainless steel, which proves that it contains less nickel. It is better not to buy so-called stainless steel products from stall hawkers. The real stainless steel products are not so cheap, because the price of the products is determined according to the cost of the production materials. That kind of light "stainless steel" is definitely not food-grade stainless steel, so don't be greedy to buy fake and shoddy products. , otherwise it will damage your health. For more knowledge and purchase of stainless steel cookware, please contact Jiangmen Jushu Kitchenware Co., Ltd.

Stainless steel pot is a kitchen utensil used by many families now, and it has the incomparable advantages of traditional iron pot. However, there are not many people who can use stainless steel pans correctly, because stainless steel pans are different from old-fashioned frying pans, their bottom and wall structures are different, and the heating principle is not the same as that of iron pans. In order to allow you to use the stainless steel pot correctly and ensure the quality and time of its use, the following will bring you the correct use method and cleaning skills of the stainless steel pot. Frist. Correct use method: 1. Before using the cookware for the first time, warm it with white vinegar, then wash the cookware once, then rinse it with hot water, and dry the inside and outside before using it. 2. The stainless steel quality of daily utensils is not up to the acid and corrosion resistance in industrial production, so do not store acidic or alkaline food for a long time, let alone fry traditional Chinese medicine; do not dry the pot body for a long time, continuous dry burning will cause The pot is damaged. 3. Do not wash the pot with cold water immediately after each use, so as to avoid a lot of water mist and make the pots and utensils difficult to clean. It is recommended to wash with warm water. 4. Do not use hard and rough materials to wipe the outer surface, which will cause the surface of the pot to be strained, just use a sponge cloth. 5. Do not clean with strong alkali or strong oxidizing chemicals, such as bleaching powder, sodium hypooxide, etc. Second. About the non-stick function of stainless steel cookware: The stainless steel pot has a non-stick function. The key is to master the temperature. When the pot is hot enough, that is, the constant temperature is 160-180 degrees, the effect of non-stick food can be achieved. When we cook food in a stainless steel pan, it will stick. This is not a problem with the pot, but a problem with the method of use. Prevent the stainless steel pan from sticking to the pan. There are two good warm-up methods: The first method: put the pot on the heat source with medium and high heat (preferably no more than the bottom of the pot) after heating for 1-2 minutes, sprinkle a small amount of water droplets into the pot, until the water droplets condense in the center of the pot and do not move , the temperature has been reached. If the water droplets are sucked dry or jumped around, it means that the temperature has not yet reached, you need to continue heating after the temperature is reached, turn to medium heat, pour in the oil, spread the oil evenly in the pan, you can directly fry fish or other sticky food . The second method: cold oil and cold pot, pour the oil directly into the pot, and heat it until the oil produces oil lines in the pot and spreads to the side of the pot, indicating that the temperature in the pot is sufficient, and then the food is cooked. However, this method has a disadvantage, that is, the cleaning of the pot is more troublesome. Third. The stainless steel pot is burnt and blackened cleverly: 1. Pour in a little white vinegar or detergent, add water and heat it up, wipe it with a sponge and it is easy to clean. 2. Go to the bottom of the pot with apple or pear skin and add some water to boil, then it is easy to clean up. 3. Shanlihong can go to the bottom of the pot to cook rice or stir-fry. If the bottom of the pot is burnt, you can put a few Shanlihong in the pot, add a little cold water to boil (do not dry it), and the bottom of the pot will be removed soon. 4. If you have beer or liquor at home, you can also use beer and liquor to remove the burnt food in the stainless steel pot, pour beer and liquor into the pot, add some water, let it sit for five minutes before brushing, it is easy to brush off . Fourth, the bottom of the stainless steel pot is burnt and yellowed: Method 1: First prepare a container and pour some white vinegar into it. Then squeeze some toothpaste into the container and stir. Dip the paper towel in the mixture of white vinegar and toothpaste and stick it on the bottom of the stainless steel pot to soak for 3-5 minutes. Finally, use the rough side of the scouring pad to brush the stains and yellowing of the stainless steel pot, and you can easily clean it. Method 2: Put a little water on the dirt on the outside of the pot to make the pot soaked with water, apply baking soda to the dirt on the pot, wrap the whole pot with plastic wrap, and leave it for one night. Two days later, tear off the plastic wrap, and then wipe the pan with a scouring pad, so that the dirt is almost completely removed. Have you learned how to clean stainless steel pots? These are some of the methods that are very common in daily life, I hope to help everyone.