First, do not store food with high salt for a long time

Stainless steel pot in a high salt environment for a long time, chemical reactions will occur, therefore, it is not suitable for long-term soy sauce, vegetable soup, pickles and other foods.

Second, do not cook or store acidic food

Acidic food will precipitate the trace ingredients in the stainless steel pot into the food, there is a certain food safety risk, such as lemon chicken feet, pickled fish and other dishes, it is recommended that they be placed in ceramic containers.

Third, it is not recommended to boil Chinese medicine

Chinese medicine contains a variety of alkaloids, organic acids and other ingredients, especially under heating conditions, a variety of chemical reactions will occur, affecting the efficacy of Chinese medicine, and may make the stainless steel pot of heavy metals dissolved out, there is a risk of food poisoning.

Fourth, avoid empty burning

The thermal conductivity of stainless steel pot is lower than that of other materials, and the heat conduction is relatively slow. Once the stainless steel pot is dry burned, the metal coating on the surface of the pot will age and eventually fall off, affecting the service life of the stainless steel pot.

Five, need to maintain the surface of the stainless steel pot

Stainless steel pot in use for a long time is easy to have stains, at this time, it is not recommended to use steel ball or sandpaper wipe, this will only scratch the surface of the stainless steel pot, as little as possible with detergent, so as not to corrosion of the stainless steel pot.