Do you really understand the benefits of stainless steel cookware?

Stainless steel is better than iron. The bacteria are easy to clean. Stainless steel cookware has beautiful appearance and exquisite structure. At the same time, it has the advantages of durability, corrosion resistance, rust resistance, easy processing, and non-deformation. It is the mainstream product in the cookware market.

However, the heat conduction of stainless steel pots is uneven, so many stainless steel pot brands adopt a three-layer composite bottom structure, and some stainless steel pot brands also use a three-layer composite structure. The three-layer composite structure is generally made of two layers of stainless steel and one layer of aluminum. It is formed by high-tech technology at one time, so that the pot can be heated evenly and conduct heat quickly. Generally, it has many functions such as frying, frying, roasting, and stewing. The use of a three-layer composite structure pot can not only fully maintain the nutrient content of the food, but also maintain the health of the housewife to a greater extent. Let me introduce it in detail below!

1. Do not store salt, soy sauce, vinegar, vegetable soup, etc. for a long time, because these foods contain a lot of electrolytes. If they are stored for a long time, stainless steel will also react with these electrolytes electrochemically, making them harmful. The metal elements are dissolved out.

2. Do not use stainless steel pots to boil traditional Chinese medicine, because traditional Chinese medicine contains a variety of alkaloids, organic acids and other ingredients, especially under heating conditions, it is difficult to avoid chemical reactions with them, which will make the medicine ineffective and even cause some toxicity. Large complexes.

3. Do not use strong alkaline or strong oxidizing chemicals such as baking soda, bleaching powder, sodium hypochlorite, etc. for washing. Because these substances are strong electrolytes, they will also react electrochemically with stainless steel.

4. Can not be burnt empty. Compared with iron and aluminum products, stainless steel cookware has lower thermal conductivity and slower heat transfer time. Air firing will cause the chrome coating on the surface of the cookware to age and fall off.

5. Keep cooking utensils clean and scrub them frequently, especially after storing vinegar, soy sauce and other condiments, and keep cooking utensils dry.

After understanding these, most of them will know the benefits of stainless steel pots and pans.