Nowadays, almost every household has one or even several stainless steel kitchenware in the kitchen. People always think that kitchenware made of this material is very durable and hard to break no matter how you use it. In fact, they are also very "fragile".

 

Stainless steel is made of iron, chromium, nickel alloys, and then mixed with trace elements such as molybdenum, titanium, cobalt and manganese. The metal has good properties, and the made utensils are beautiful and durable. The most important thing is that they are not rusty when exposed to water. Therefore, many kitchen utensils are made of stainless steel. However, if stainless steel kitchen utensils are used improperly, heavy metal elements may slowly "accumulate" in the human body, endangering health.

1. The use of stainless steel kitchenware is taboo

1. Avoid storing too acidic food

Stainless steel tableware should not hold salt, soy sauce, vegetable soup, etc. for a long time, nor should it hold acid juice for a long time. Because the electrolyte in these foods can have a complex "electrochemical reaction" with the metal elements in the tableware, so that heavy metals can be dissolved out.

2. Avoid washing with strong alkali and strong oxidizing agents
Such as alkaline water, soda and bleaching powder. Because these strong electrolytes will also "electrochemically react" with certain ingredients in the tableware, which will corrode the stainless steel tableware and cause it to dissolve harmful elements.
3. Avoid cooking Chinese herbal medicine
Because the ingredients of Chinese herbal medicine are complex, most of them contain a variety of alkaloids and organic acids. When heated, it easily reacts with certain components in stainless steel, which reduces the efficacy of the medicine.