- Factory Pictures &Service
- Hot Products
- Stainless steel plate
- Shipbuilding and offshore engineeri
- Boiler and pressure vessel steel pl
- Alloy steel plate,Alloy structural
- Mold and wear-resistant steel plate
- High strength steel plate
- Cr-Mo steel plate,Cr-Mo alloy steel
- Bridge building steel plate,steel p
- Corrosion resistant steel plate
- Oil/Gas pipeline steel plate,Pipeli
- Nuclear power steel plate
- Carbon structural steel plate,carbo
- Colour coated steel/galvanized stee
- Low-alloy high-strength steel plate
- Mold steel plate
AM 09: 00 ~ PM 06:00
Use of stainless steel on tableware and How to maintain stainless steel cutlery
Use of stainless steel on tableware
Household stainless steel tableware can be divided into 430,304 (18-8), 18-10 three levels.
Iron + 12% of the above chromium, to prevent oxidation caused by natural factors, known as stainless steel, in the code for the 430 No. jis, it is also known as 430 stainless steel. However, 430 stainless steel can not resist oxidation caused by chemicals in the air, 430 stainless steel is not often used for some time, there will still be due to non-natural oxidation (rust) situation.
18-8 stainless steel:
Iron + 18% Chromium + 8% Nickel, resistant to chemical oxidation. This stainless steel is also referred to as 304 Stainless Steel in the jis code of 304.
18-10 stainless steel:
However, there are more and more chemical components in the air. Some of the more polluted areas are rusty, so some high-end products will be made of 10% nickel to make them more durable and more resistant to corrosion. Stainless steel is called 18-10 stainless steel. In some tableware on the description of a similar "18-10 using the most advanced medical stainless steel" argument.
Stainless steel microstructure can be divided into three categories: austenitic stainless steel, ferritic stainless steel and martensitic stainless steel. The main components of stainless steel is iron, chromium, nickel alloy, in addition to manganese, titanium, cobalt, molybdenum and cadmium and other trace elements, which makes the stainless steel stable performance, with stainless steel and corrosion resistance. Austenitic stainless steel due to the particularity of the internal molecular structure, making it difficult to be magnetized.
Stainless steel Western knife: knife is used to cut food, do not use a knife to provoke food to your mouth. Remember: right hand knife. If you eat at the same time, there are three different specifications of the knife at the same time, the general correct usage is: with a small serrated that used to cut meat products; medium size used to cut large pieces of vegetables into small pieces; and that Small, tip is a round head, the top of some upturned knife, it is used to cut the bread, and then use it to pick some jam, butter spread on the bread.
Stainless steel fork: To the left fork, fork food to the mouth when the action to light. Pick up the right amount of food and put it into the mouth at once 牞 Fork pick up food into the mouth, the teeth only touch the food, do not bite the fork, do not let the knife and fork in the teeth or in the plate make a sound.
How to maintain stainless steel cutlery
First, do not use strong alkaline or oxidizing chemicals such as baking soda, bleaching powder, sodium hypochlorite stainless steel dishwashing. Because these substances are strong electrolytes, they react chemically with the stainless steel to rust the cutlery.
Second, apply a thin layer of vegetable oil to the tableware before use and then dry it on fire. This is equivalent to putting a yellowish "filming" on the surface of the utensils. In this way, easy to use and easy to use, but also can extend the service life.
Third, the stainless steel tableware than iron products, aluminum products, low thermal conductivity, heat transfer time is slow, empty cooker will cause chrome layer on the surface of the aging cookware, off. Therefore, should not be inflated.
Fourth, do not put salt, soy sauce, vinegar, vegetable soup, etc. for a long time, because these foods contain a lot of electrolyte, if the long time in full bloom, the stainless steel will also like other metals, electrochemical reaction with these electrolytes, Harmful metal elements are dissolved. Not only on the tableware itself has hurt, but also damage to human health.
Fifthly, after using stainless steel cutlery, wash it with warm water immediately to avoid grease, soy sauce, vinegar, tomato juice and other substances and cutlery surfaces, causing the stainless steel surface to become dull and discolored and even dents.
Sixth, if there is a scale made of hard water, use vinegar to clean it or use a paste mixed with water and water to wipe stains on stainless steel tableware and then wash it with hot soapy water.