Precautions for using stainless steel tableware

　　1. Avoid storing overly acidic food

　　Stainless steel tableware should not contain salt, soy sauce, vegetable soup, etc., nor should it contain acidic fruit juice. Because the electrolytes in these foods can undergo complex electrochemical reactions with the metal elements in tableware, causing excessive dissolution and release of these elements.

　　2. Avoid washing with strong alkalis and oxidizing agents

　　Such as alkaline water, soda, and bleach. Because these strong electrolytes can also react electrochemically with certain components in tableware, corroding stainless steel tableware and causing it to dissolve harmful elements.

　　3. Avoid boiling and frying Chinese herbs

　　Due to the complex composition of traditional Chinese medicine, most of them contain various alkaloids and organic acids. When heated, it is prone to chemical reactions with certain components in stainless steel, resulting in a decrease in efficacy.

　　4. Not suitable for air burning

　　Due to the lower thermal conductivity and slower heat conduction of stainless steel compared to iron and aluminum products, air burning can cause aging and detachment of the chrome plating layer on the surface of cookware.

　　5. Do not purchase inferior products

　　Because such stainless steel tableware has poor raw materials, rough production, and may contain various harmful heavy metal elements to human health, especially lead, aluminum, mercury, and cadmium.