Stainless steel things are just better than iron, bacteria are easy to clean, stainless steel pots and pans have a beautiful appearance, exquisite structure, but also has the advantages of durability, corrosion resistance, rust resistance, easy to process, do not deform and so on, it is the mainstream products of the cookware market.
However, stainless steel cookware is not uniform heat conduction, so many stainless steel cookware brands use a three-layer composite bottom structure, and some stainless steel cookware brands also use a through-body tri-ply composite structure. Tri-ply composite structure is generally two layers of stainless steel sandwich a layer of aluminum, with high-tech technology one-time molding, so that the pots and pans are heated evenly, fast heat conduction, will not burn the food due to the high temperature of a single point in the pot, but also not easy to produce fumes, generally has a frying, stir-frying, baking, stewing and other functions. The use of tri-ply composite structure of pots and pans, not only can fully maintain the nutrients of the food, but also to a greater extent to maintain the health of the housewife. Let me introduce it in detail below!
1, not for a long time to hold salt, soy sauce, vinegar, vegetable soup, etc., because these foods contain a lot of electrolytes, if a long time to hold, the stainless steel will be the same as other metals, and these electrolytes with electrochemical reactions, so that the harmful metal elements are dissolved out.
2, do not use stainless steel pot to cook Chinese medicine, because Chinese medicine contains a variety of alkaloids, organic acids and other ingredients, especially in the heating conditions, it is difficult to avoid chemical reactions with, and make the drug ineffective, and even generate some more toxic complexes.
3, do not use strong alkaline or strong oxidizing chemicals such as baking soda, bleach, sodium hypochlorite, etc. for washing. Because these substances are strong electrolytes, the same will be electrochemical reaction with stainless steel.
4, can not burn empty. Stainless steel cookware than iron products, aluminum products, low thermal conductivity, heat transfer time is slow, empty burning will cause the surface of the cookware chrome layer aging, peeling.
5, to keep the cookware clean, often scrub, especially after the storage of vinegar, soy sauce and other condiments should be washed in a timely manner to keep the cookware dry.
Understanding these should be most will know the benefits of stainless steel cookware.
JIANGMEN CHANGWEN COOKWARE & KITCHENWARE CO., LTD., a distinguished high-tech enterprise seamlessly integrating stainless steel cookware research, development, manufacturing, export trade, and independent brand sales. Our cutting-edge products are proudly exported to over 100 countries, spanning Europe and the United States, solidifying our position as a key global supplier of stainless steel goods. For any inquiries or assistance, please don’t hesitate to reach out to us. Your satisfaction is our priorit.
