Two spoonfuls of vinegar can be mixed with 200ml of warm water, and then sponge and loofah pulp can be dipped into the 'hot vinegar water' to clean the stainless steel pot, so as to make it as bright as new. It can also be mixed with 500ml hot water and 30g baking soda. It can also be dipped with Loofah pulp to remove oil stains in stainless steel pot easily. If the oil scale in the stainless steel pot is stubborn, you can directly sprinkle baking soda in the stainless steel pot, and then wipe it with a cloth.
Dip a rag in the crude salt for pickles, and it's easy to "rub" the oil stains in the stainless steel pot and the glass stove, but remember to wipe the salt after that, or the stainless steel pot will turn black.
Precautions when using the stainless steel cooker for export:
1. Because the thermal conductivity of stainless steel is small, the heat dissipation at the bottom is slow, and the temperature is easy to be concentrated, the fire power of stainless steel cooker should not be too large, and the heating surface at the bottom should be wide and even as far as possible, so as to save fuel and avoid food burning at the bottom of the pot.
2. Stainless steel pots and pans shall avoid collision with sharp and hard objects, so as to avoid scratches and dents affecting the appearance and sealing performance.
3. After a period of time, a layer of mist will appear on the surface of stainless steel, making the surface of cooking utensils dark. At this time, it can be wiped with a soft cloth stained with dirt powder or detergent to restore the brightness. If the outer surface is blackened by smoke, this method can also be used.
4. When using 304 stainless steel pot, do not let the bottom of the pot have water stains. Especially when it is used on the coal ball furnace, because the coal ball contains sulfur, sulfur dioxide and sulfur trioxides will be produced when it is burned. Once it meets water, it will generate sulphite and sulfuric acid, which will corrode the bottom of the boiler.