The vessels made of stainless steel are beautiful and durable, have good performance, and are more resistant to corrosion than other metals. As far as the brightness of its appearance is concerned, it gives people a feeling of cleanliness and hygiene. In recent years, stainless steel kitchenware has been loved by people, and more and more have entered the homes of ordinary people.
However, if the user lacks relevant knowledge and uses it improperly, the trace metal elements in stainless steel will also slowly accumulate in the human body, and when it reaches a certain limit, it will endanger human health. Therefore, the following points must be paid attention to when using stainless steel kitchenware and tableware:
(1) Do not use stainless steel vessels to boil traditional Chinese medicine, because some ingredients contained in traditional Chinese medicine will react with iron and other metal elements contained in stainless steel under heating conditions, thus reducing or changing the efficacy. Therefore, generally speaking, it is recommended to use casseroles and earthen pots for frying traditional Chinese medicine, because they are chemically stable and are not easy to react with drugs.
(2) Do not wash with strong alkaline or oxidizing chemicals such as soda, bleach, sodium hypochlorite, etc. Because these substances are electrolytes, they also react chemically with stainless steel.
(3) Do not use stainless steel vessels to store salt, soy sauce, vegetable soup, etc. for a long time, because these foods contain electrolytes. If they are stored for a long time, stainless steel will react with these electrolytes like other metals, so that toxic metal elements will be dissolved.
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