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How to choose stainless steel kitchenware?

2021-11-12

Now the kitchen equipment industry is developing rapidly, stainless steel kitchenware is loved by people for its excellent characteristics, hotels, canteens, hospitals and so on will buy stainless steel kitchenware. Today, kitchen equipment manufacturers to share with you how to buy stainless steel kitchenware.

First of all, choose a reliable stainless steel brand. Stainless steel kitchenware as the name implies is made of stainless steel materials, the quality of stainless steel directly affects the quality of stainless steel kitchenware, therefore, to choose a good stainless steel kitchenware, we must choose a good stainless steel material. In our detection of stainless steel, it is found that a very small amount of stainless steel tableware contains lead, cadmium and arsenic, which are three serious toxic and harmful elements, and the materials used in these stainless steels may come from recycled scrap steel. The damage caused by these major chemical elements to human body is mainly manifested in the following aspects: cadmium is absorbed and mainly accumulated in kidney, liver and other organs, and clinically manifested as proteinuria, amino aciduria, diabetes, pain, etc. Mercury: organic mercury is very toxic, common Minamata disease methylmercury toxicity, inorganic mercury methylmercury can cause chronic central nervous system damage; Lead: Lead absorption is mainly in duodenum, excretion through the kidneys and intestines to the hematopoietic and nervous systems and the renal system damage; arsenic: trivalent arsenic can cause substantial organ damage, skin diseases, melanosis. Therefore, we must strictly choose reliable brands, and we must not believe that goods are sold or unlicensed.

Second, choose the right type of stainless steel. Stainless steel can be divided into martensitic stainless steel, martensitic and semi-austenitic (or semi-martensitic) precipitation hardening stainless steel and martensitic aging stainless steel according to the different microstructure and strengthening mechanism. Stainless steel is suitable for long-term food contact containers, while martensitic type is not suitable due to corrosion resistance. Here is a simple way to distinguish austenite and martensite-that is, when selecting cookware, you can use magnets to test the magnetism of the cookware. If some or all of them are magnetic, it means that the cookware is not austenitic stainless steel, so don't use it.

Third, stainless steel cookware is not corrosion resistant in all cases. In salt water, stainless steel may also be corroded, lose its bright appearance, and pose a safety hazard. Therefore, all stainless steel utensils should be cleaned with detergent and dried after use; in order to prevent corrosion, stainless steel spoons and forks should not be soaked in beverages for a long time. Do not use stainless steel containers for overnight storage of food (except for dried fruits, etc.).

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