Food-grade steel utensils are also called 304 steel utensils. It is a common material in steel utensils with a density of 7.93 g/cm. It is also called 18/8 steel utensils in the industry. 304 is a kind of universal steel utensils with high-temperature resistance of 800℃, good processing performance, and high toughness. It is widely…
According to the organization structure at room temperature, there are martensitic, austenitic, ferritic, and duplex steel utensils; According to the main chemical composition, it can basically be divided into two major systems: chromium stainless steel and chromium-nickel steel utensils; According to the purpose, there are nitric acid-resistant steel utensils, sulfuric acid-resistant steel utensils, seawater resistant…
1. Weldability 2. Corrosion resistance 3. Polishing performance 4. Heat resistance 5. Corrosion resistance
Use white vinegar. Vinegar is weakly acidic Or a paste made with lemon juice and salt Wash it twice with water and it will be shiny.
1. The big pot for cooking 2. Lunch box with rice 3. The small spoon used 4. Aluminum pots and pans 5. Aluminum shovel 6. Water cup and teapot 7. Aluminum colander, etc.
Solid wood. For wooden cutlery, it is best to have no cracks, hardwood, and a smooth surface. If you want to choose good quality, then you should know some knowledge about wood. Choose wooden cutlery, it is best to choose tableware made of natural wood.
1. Do not soak. After cooking, housewives often have the habit of soaking pots and pans in water to help remove grease. However, wooden cutlery can’t be left in the sink and should be washed and dried immediately to prevent water infiltration. in. 2. It cannot be put into the dishwasher and dryer. Wooden cutlery…
Try it with a magnet, the only thing that can be attractive is stainless steel. Because the main component of stainless steel is also iron FE. How to identify laminated stainless steel is more knowledgeable. Mainly look at the surface smoothness, look at the surface coating.
1. It is not suitable for air-burning: stainless steel cutlery has lower thermal conductivity and slower heat transfer time than iron products and aluminum products. Air-burning will cause aging and shedding of the chrome coating on the surface of the cookware. The most important thing to note is that any tableware including stainless steel cutlery…
Stainless steel cutlery contains trace metal elements such as manganese, titanium, cobalt, and molybdenum. These are indispensable trace elements for the human body. The human body cannot synthesize by itself and must be taken from the outside world. If the human body lacks one or several trace elements, it will suffer from many diseases. Foods…
