Instructions for using stainless steel kitchenware

1, It is not advisable to store salt, soy sauce, vinegar, vegetable soup, etc. for a long time, as these foods contain a lot of electrolytes. If stored for a long time, stainless steel will react electrochemically with these electrolytes, causing toxic metal elements to be dissolved.
2, Do not use stainless steel pots to cook traditional Chinese medicine, as Chinese medicine contains various alkaloids, organic acids, and other components, especially under heating conditions, which makes it difficult to avoid chemical reactions.
3, Do not use highly alkaline or oxidizing chemicals such as soda, bleach, sodium hypochlorite, etc. for washing. Because these substances are strong electrolytes, they also undergo electrochemical reactions with stainless steel.