Do not use strong alkaline detergents for cleaning. When we clean stainless steel kitchen utensils or tableware, we need to pay attention not to use strong alkaline cleaners, such as baking soda, bleaching powder, etc. The metal elements in them undergo electrochemical reactions, which may produce some harmful elements. Items such as vinegar cannot be stored in stainless steel. When we use stainless steel in daily life, we need to pay attention. Stainless steel tableware is not suitable for placing salt, vinegar, soy sauce and other substances for a long time, nor can it be placed in acidic juice. After a long time, the electrolytes in these foods will also be different from those in stainless steel. Metal elements react. Stainless steel utensils should not be empty fired. In the process of use, we also need to pay attention to the fact that stainless steel tableware cannot be fired in empty. If it is empty, it is easy to cause the chrome-plated layer on the surface to age and fall off, which will not only shorten the service life, but also may cause other damages. Stainless steel is a common tableware material. When choosing and using stainless steel, you also need to pay attention to the above problems to avoid harming the health of ourselves and our families. The steel wire ball at home is specially used to clean stubborn stains. Take the black dirt on the bottom of the pot as an example. It takes time and effort to wipe every time. It takes many hours to clean, which is not only tiring, but also easy to hurt. The protective layer of the pot.
Food-grade stainless steel refers to the metal materials that comply with the "National Standard of the People's Republic of China / Hygienic Standard for Stainless Steel Tableware Containers" GB4806.9-2016, and stainless steel will not dissolve various alloys and harmful substances in the process of using acid and alkali in food production. . specific standards food grade stainless steel Various food containers and food The processing machinery should be made of austenitic or ferritic stainless steel (1Cr18Ni9Ti, 0Cr19Ni9, 1Cr18Ni9, 1Cr17Ni2). Martensitic stainless steel (0Cr13, 1Cr13, 2Cr13, 3Cr13) can also be used for the abrasive tools in the processing part. The specific physical and chemical indicators are as follows: Item Austenitic Stainless Steel Ferritic Martensitic Stainless Steel Lead (calculated as Pb), mg/L in 4% acetic acid soaking solution ≤ 1.0 1.0 . Chromium (calculated as Cr), mg/L in 4% acetic acid soaking solution ≤ 0.5 Nickel (calculated as Ni), mg/L in 4% acetic acid soaking solution ≤ 3.0 1.0 . Cadmium (calculated as Cd), mg/L in 4% acetic acid solution ≤ 0.02 0.02 . Arsenic (as As), mg/L 4% acetic acid solution ≤ 0.04 0.04 . Note: The soaking conditions are all boiled for 30min, and then at room temperature for 24h.
If stainless steel tableware or kitchen utensils contain excessive nickel, it is likely to cause damage to human skin, and even cause respiratory system lesions, which are prone to edema or bleeding. If the stainless steel contains excessive chromium, the accumulation of this element in the human body will cause diarrhea and abdominal discomfort, and may lead to allergic dermatitis or eczema. If there is excessive lead in stainless steel, the harm will be even greater. In the case of serious lead poisoning, it will cause irreversible damage to many organs in the human body.
Although the material of stainless steel has many advantages, in fact, not all stainless steel can be used to make tableware. Stainless steel is also divided into many different types. Each type of stainless steel has its own function, especially for making tableware. The stainless steel of tableware has strict requirements and regulations. After being made into tableware, stainless steel will come into direct contact with food. If it does not meet the standards, it is very likely to endanger our health. Therefore, our country is also conducive to strict regulations on food and stainless steel that are in direct contact with food. At present, only stainless steel that meets the national mandatory standard GB4806.9-2016 "National Food Safety Standard for Food Contact Metal Materials and Products" can be called food-grade stainless steel. In this standard, arsenic, cadmium, lead in stainless steel products The upper limit of migration of five heavy metals such as , chromium and nickel under specific measurement methods is limited. The 304 stainless steel we are more familiar with is a food-grade stainless steel, which can be used to make ordinary bulk tools. In addition to this, there is also 316 stainless steel. The nickel content of 316 stainless steel is higher than that of 304, so the corrosion resistance is better and stronger. , and other elements are added in the production process, so this 316 stainless steel is mainly used in the food industry or surgical equipment. When we buy stainless steel tableware or other kitchen utensils, we must see whether it is marked with 304 or 316. We must not buy other types of stainless steel, especially low-quality stainless steel, which may contain some heavy metal elements. health is also at great risk.