Stainless steel tableware has good metal performance, and the utensils made of it are beautiful and durable, which are liked by the majority of families. However, if the stainless steel utensils are used improperly, there may be potential safety hazards, so the following points must be paid attention to when using them.

1. Do not store food that is too acidic or too alkaline.

Stainless steel tableware should not contain salt, soy sauce, vegetable soup, etc., nor acid juice. Because the electrolytes in these foods can have complex “electrochemical reaction” with the metal elements in tableware, which makes the elements in them dissolve and release excessively.

2. Avoid boiling and frying Chinese herbs.

Because the components of Chinese herbal medicine are complex, most of them contain a variety of alkaloids and organic acids. When heated, it is easy to react with some components in stainless steel, which may reduce the efficacy and even produce some more toxic substances.

3. Do not use with aluminum tableware.

One is that the latter is more vulnerable when they are used together because of their different hardness; the other is that aluminum and iron are two metals with different chemical activities. When they use a certain component (such as salt, acid, etc.) in food as electrolyte, aluminum and iron can form a “chemical battery”, which makes more aluminum ions enter into food. “Aluminum poisoning” is characterized by mental decline, memory decline and Alzheimer’s disease.

4. Do not wash with strong alkali and strong oxidizing agent.

Such as alkali water, soda and bleaching powder. Because these strong electrolytes will also have an “electrochemical reaction” with some components in the tableware, thus corroding the stainless steel tableware and making it dissolve harmful elements.

5. Do not cook food in a large fire.

Because the thermal conductivity of stainless steel is small and the heat dissipation at the bottom is slow, if the fire power is too high, the bottom can be burnt and caked.

6. Don’t buy inferior ones.

Because such stainless steel tableware is made of poor raw materials and rough materials, it contains a variety of heavy metal elements harmful to human health, especially lead, aluminum, mercury and cadmium

7. Do not air burn.

Compared with iron products and aluminum products, stainless steel cookers have low thermal conductivity and slow heat transfer time. Air burning will cause the aging and falling off of chrome coating on the surface of cookers.

Have you used these stainless steel tableware correctly? Be careful of health hazards. Please remember these precautions! If you want to know more about how to disinfect children’s tableware, please lock in the next continuous update of Baibai safety net!