Stainless steel tableware contains manganese, titanium, cobalt and molybdenum and other trace metal elements, these are indispensable trace elements of the human body, the human body can not synthesize, must be ingested from the outside world. If the human body lacks one or several trace elements, it will suffer from a variety of diseases. Food cooked with stainless steel tableware, people eat again, can make themselves get these trace elements.
1.Not suitable for air firing.Stainless steel pot than iron products, aluminum products lower thermal conductivity, heat transfer time is slow, air burning will cause the surface of the chrome layer aging, off.
2.Do not use wire ball or sandpaper rub.Stainless steel pot in use for a period of time, the surface will lose luster and form a layer of foggy things. You can use a soft cloth dipped in stain removal powder, gently wipe, you can make it bright again. Do not use wire ball or sandpaper to rub, so as not to scratch the stainless steel surface.
3.Not suitable for use with aluminum tableware.Because of their different hardness, the latter is more easily damaged when combined. Because aluminum and iron are two metals with different chemical activity, when they use salt and acid in food as electrolyte, aluminum and iron can form a chemical cell that allows more aluminum ions to enter the food.