Commonly used stainless steel tableware care poisoning

Improper use of stainless steel cutlery, micro-elements in stainless steel will accumulate in the human body slowly, when you reach a certain limit, you will endanger human health.

So the use of stainless steel kitchen utensils, tableware, you must note the following:

Stainless steel is made of iron-chromium alloy then mixed into some other made by trace elements.

Because of its good metal performance and corrosion-resistant than other metals, steel vessels of the aesthetic durability. As a result, more and more are used for the manufacture of kitchen utensils, and gradually into the family.

However, if users ' lack of knowledge about the use of, misuse of trace metals in stainless steel will accumulate in the human body slowly, when you reach a certain limit, you will endanger human health.

So the use of stainless steel kitchen utensils, tableware, you must note the following:

1. not long blooming salt, soy sauce, vegetable soup, etc, because these foods contain many electrolyte, if long-blooming, stainless steel is also the same as other metals, and since these electrolyte electrochemical reaction to toxic metals are dissolved.

2, you cannot use stainless steel vessels of the torments of traditional Chinese medicine, because many herbs contain alkaloids, organic acid and other ingredients, especially in the heating conditions, it is difficult to avoid chemical reaction with them and make the drug failure, or even generate some more toxic compounds.

3. do not use strong alkaline or strong oxidizing chemicals such as soda, bleaching powder, sodium hypochlorite, sodium, etc. for washing.

Because these substances are the electrolyte, also reacts with stainless steel.

(Edit: Zheng Yan internships, MD)