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.
The mechanical strength and chemical stability of stainless steel are very strong, and stainless steel pots hardly require special maintenance. If you want to maintain, there are only 3 suggestions: 1. Avoid collision; 2. Clean in time after use to avoid local corrosion caused by the long-term corruption of food residues (more important); 3. For composite bottom stainless steel pots, be sure to prevent dry burning with high firepower for a long time. Dry burning will cause several layers of composite bottom to peel off, which will seriously affect heat conduction (very important).
In recent years, with the rapid development of the social economy and the improvement of people's consumption level, many catering companies mostly consider price and quality when choosing commercial kitchen utensils. But many people know that it is impossible to have both fish and bear's paw. If the quality is good, the price may be a bit high, but the price is so cheap that the quality is a bit unflattering. In this regard, we recommend that everyone be cautious about buying cheap commercial kitchen utensils.
There are all kinds of stainless steel kitchen utensils sold in the market. How to identify and find safe and suitable ones? In addition to the brand, appearance, and feel, it is most important to check the labeling of the product. First of all, you should have an understanding of the materials used in such products. Such products currently on the market commonly include stainless steel knives, forks, spoons, bowls, pots, filters in food processing utensils, inner pots, etc. If classified according to stainless steel material, it can be generally divided into four categories according to the organizational structure: austenitic stainless steel, ferritic stainless steel, austenitic-ferritic stainless steel and martensitic stainless steel. The corrosion resistance and hygienic safety performance of each material Also different. Generally, according to the structure, it can be divided into four types: austenitic stainless steel, ferritic stainless steel, austenitic-ferritic stainless steel and martensitic stainless steel. The corrosion resistance and hygienic safety performance of each material are different. From the characteristics of these four types of stainless steel, martensitic stainless steel has higher strength and hardness than the other three types, but its corrosion resistance is significantly lower than that of the other three types. According to the national standard, martensitic stainless steel can be used for tableware and food processing and research utensils, and products such as stainless steel containers should be produced from the other three types of stainless steel. This means that austenitic stainless steel should be selected for various food storage containers and food processing machinery. For all kinds of tableware, martensitic stainless steel should be used. Secondly, we must carefully observe the outer packaging of the product and various certificates and certificate numbers. First, pay attention to whether the physical object is consistent with the content described on the package; second, check whether the product has the product quality certificate, the production license and license number marked by QS, and the certificate number issued by GB or other national certification departments; Whether there is a Chinese product name, manufacturer name and address on the product; Fourth, whether the product specification, grade, main ingredient name and content, etc. are marked on the packaging or manual; Fifth, whether there are some correct operating specifications or cleaning methods on the packaging or manual Sixth, due to improper use, products that are likely to cause damage to the product itself or may endanger personal and property safety should have warning signs or Chinese warning instructions. my country's "National Food Safety Standard for Stainless Steel Products" GB9684-2011 also gives more specific marking requirements for stainless steel kitchen utensils, that is, "food contact use" should be marked on the product or the minimum sales package; Identifies the stainless steel type. Finally, some labels will directly mark the stainless steel model, which can also be used as a basis for judging the quality of the product. Generally speaking, the model of stainless steel products with higher price and better quality is 304, relatively speaking, the 202 series is worse
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