Expert Weapon: How to Clean and Maintain Stainless Steel Kitchenware

Stainless steel kitchen cleaning and maintenance is actually very simple Cleaning and maintenance of the kitchen is actually very simple, as long as you usually cook three meals, clean the kitchen, or do a thorough maintenance for the kitchen regularly or ask the kitchen company to do the security service for the kitchen at home, so not only can always clean the kitchen as new , it can be removed from the troubles of the year-end cleaning. The kitchen cleaning and maintenance work has always been the most troublesome part of the chefs. Oil, rust, etc. are all dirt that is difficult to support. The following is a brief introduction to the principle of cleaning and maintenance of various equipment in the kitchen. Kitchen cabinets maintenance principles Basically stainless steel kitchen cabinet itself has basic moisture management, but still can not directly or long flush the cabinet, so as to avoid damage to the sheet due to moisture, so the surface of the cabinet stained with water, it should immediately dry rag Wipe dry. On weekdays, wipe with a damp cloth. If it is difficult to wipe, use a neutral detergent and a light brush. Regular maintenance and disinfection can be wiped with a 1:1 dilution of bleach and water. Pots and pans and other objects should be wiped as far as possible and then put into the cabinet. At the same time, sharp objects should not be directly scratched on the surface. Do not brush with a steel brush. Switch door panels should not be too hard or exceed the door opening angle (110 degrees), hinges and other metal parts to avoid permanent accumulation of water stains. Weekday maintenance of kitchen countertops The focus of cleaning and maintenance of the countertops is generally clean with a damp cloth. If spots can be washed with pancreatic water and neutral detergents, do not use chemical detergents. When you encounter poor dirt, you may use the pancreas. Water, if it is a

Correct understanding of stainless steel kitchen utensils, stainless steel cookware, out of misunderstanding

Catering kitchen utensils are closely related to human health because they are most in contact with food. Recently, a stainless steel vessel of a certain brand has been reported to be unqualified, and there is a problem that the manganese content exceeds the standard and the nickel content does not meet the standard. This caused the people to pay great attention to the quality of stainless steel utensils. According to reports, many disputes related to manganese content have not only pushed the famous brand Supor to the cusp of the wind, but also caused consumers' doubts and concerns about the safety of stainless steel cookware. The state has regulations and standards for the content of trace elements such as chromium, nickel and manganese in stainless steel products. Too high or too low will not work. There are many precautions when using stainless steel products. For example, try not to leave acidic, alkaline or salty foods such as soups and leftovers in stainless steel cookware for a long time. Stainless steel is not suitable for holding salt, soy sauce and vinegar. The container of the seasoning, because the above food contains a lot of electrolytes, if it is held for a long time, the metal elements in the stainless steel will chemically react with it. You may be interested in research: luggage manufacturing cosmeceutical silk metal cookware baby care products wisdom mall pet supplies and services dry battery wine circulation pet supplies and services metal cookware baby care products cosmeceutical dry battery silk more>> If stainless steel cookware is used for cooking, be careful not to burn. Compared with iron products and aluminum products, stainless steel cookware has low thermal conductivity and slow heat transfer time. The air burning will cause the chrome plating on the surface of the cookware to age and fall off, resulting in the precipitation of metal elements. In addition, it is forbidden to use Chinese medicine i