Stainless steel pots and pans: not suitable for holding salt for a long time

Vessels made of stainless steel are beautiful and durable. But substandard stainless steel pots and pans can be a safety hazard. Substandard stainless steel pots and pans generally exceed the standard for chromium. Hexavalent chromium is listed as one of the chemicals harmful to humans, is one of the internationally recognized carcinogenic metal substances.

Reminder: stainless steel is not completely rust-free, if long-term contact with acids and alkalis, but also chemical reactions. Therefore, stainless steel utensils containers should not be used for a long time to hold salt, soy sauce, vegetable soup, etc.; should not be used to decoct Chinese medicine. In addition, do not use strong alkaline or strong oxidizing chemicals to wash stainless steel food containers, so as not to produce corrosion of the product.