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[Concept]
The stainless steel is made by the iron-chromium alloy and then mixed with some other trace elements. The good performance of the metal, and resistant to corrosion than other metal containers made from beautiful and durable.
Therefore, more and more used to make tableware, and gradually the majority of families.
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[Sub class]
Chinese stainless steel tableware / Western-style stainless steel cutlery
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【Complex end of the single bottom]
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(1) the end of the complex]
Bottom pan upper and lower levels in the three-tier complex of stainless steel, an intermediate layer of aluminum, aluminum performance: fast heat conduction and uniform heat storage, when you turn off the heat stored heat can also play a role, so that the bottom of the pot the end of the heat evenly is not easy paste, and more energy. Three-the end, more durable, but also the complex end of the pot make people look more thick, high-grade.
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2 the end of the [single]
Is the same thickness of the layer with the pot wall stainless steel, so the end of the life of the complex is the single bottom several times.
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[Vacuum insulation]
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(1) [vacuum]
By sealing out the air to prevent air and even flow of bacterial reproduction, play a role in preservation. Holding time up to 8 hours or more.
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(2) Heat preservation]
Ordinary two-tier stainless steel, reduce the heat transfer rate, a single technology, the holding time is only 3-4 hours.
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Physical non-stick].
Refers to the oil heating a physical molecular exclusion, so that the bottom surface to form a non-stick layer, and food from the bottom of the pot, so that food is not easy to stick difficult to paste.
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[Use]
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A product first use detergent and wipe dry.
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(2) to avoid collision or a strong impact on the deformation, affecting appearance.
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Use clean, then put in the shade to dry.
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(4) Do not use strong alkaline or strong oxidizing chemicals such as soda, bleach, sodium hypochlorite washing. Because these substances are strong electrolytes, the same stainless steel from the electrochemical reaction.
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(5) can not burn empty. Stainless steel cookware than iron products, aluminum products with low thermal conductivity, heat transfer time is slow, air burning will cause the cookware surface hard chromium plating aging off.
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To keep the cooker clean, scrub often, in particular, is stored vinegar, soy sauce and other condiments to wash and dry, keep cooking utensils.
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7. Stainless steel thermal conductivity, heat slowly at the bottom of the temperature is easier to focus on the use of stainless steel cookware, fire should not be too large, you should try to make the bottom of the heating surface is wide and uniform, not only can save fuel and avoid the bottom of the pot food burnt.
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. Not long bloom of salt, soy sauce, vinegar, soup, because these foods contain a lot of electrolytes, if a long bloom, while stainless steel is the same like any other metal, and these electrolyte from the electrochemical reaction, so that toxic The metal element is dissolved.
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9, do not use a stainless steel pot pot of Chinese medicine, traditional Chinese medicine containing a variety of alkaloids, organic acids and other ingredients, especially difficult to avoid chemical reaction with what happens under heated conditions, leaving the drug failure, and even generate some toxic large complexes.
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[Routine maintenance]
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A. Stainless steel cutlery and other metal utensils, the most heated tend to darken. To avoid this reaction, the surface treatment of new tableware is very important, and coated with a small amount of grease before use in tableware surface, such as peanut oil or animal oil, heat the mixture gently for some time in cooking food until the tableware surface attach a layer of oil antioxidant membrane, and then the normal use of your needs. If you do not burn the phenomenon of the Griddle, it will no longer black.
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Bottom of the pot if the food bonded charred, bamboo, wood chips available water until soft and then gently scrape off, you can not use knives and other sharp scraping; washed for a soft cloth to wipe dry place dry place.
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3. Cooking utensils should be avoided collision with the tip of a hard object, in order to avoid scratches deflated marks affect the appearance and sealing performance.
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4. Cooking utensils used for some time, the stainless steel surface from the layer of mist, so that the surface of cooking utensils dark. Then use a soft cloth stained with scouring powder or detergent, wiping, and that is able to restore the light. If the outer surface was smoke blackened, and also this method can be used.
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5 Stainless steel pot, do not let the bottom of the pot with water stains. In particular, the use briquettes furnace, because of briquettes containing sulfur, when burned, produces sulfur dioxide and sulfur trioxide, it encountered a water necessary to generate sulfurous acid and sulfuric acid from the corrosive effect of the bottom of the pot.
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Do not use strong alkaline or strong oxidizing chemicals such as baking soda, bleach, sodium hypochlorite washing. Because these substances are strong electrolytes, the same stainless steel from the electrochemical reaction.
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To keep the cooker clean, often scrub is stored vinegar, soy sauce and other condiments to wash and dry, keep cooking utensils.
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If the stainless steel tableware black, want their bright as ever, as long as the use of commercially available plating rust credit to agents, maintenance can rust graced. Plating rust credit to agents and safe to use, no damage to the plated surface, non-toxic and odorless.
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[Common]
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A fried fish, bottom of the pot feeling yellow
--- Yellow edible oil fission occurs, the yellow surface temperature is too high. Available stainless steel cleaning agents to clean and can be cleaned.
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(2) the bottom of the pot tiny hole
--- 1600 tons of high-frequency complex end of technology in the pot with the bottom of the pot, because of the small particles cause tiny holes in the mechanical stamping process, as a conventional phenomenon.
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【Article is excerpted from: Baidu Encyclopedia】
【Network reprint / Just reference】
【Translation is by Goolge】
