The cleaning of stainless steel pots and pans also needs to pay attention to methods and timing. If there is a cooking expert, he will find a good and common way: dishcloth + baking soda + a little hot water. This method can not only slow down the stains, but also minimize the damage to the pots and pans. Even if the pot is scorched, it is not recommended to brush it with steel wire ball, nor to rub it with crystal with large particles such as detergent powder or salt, because it will damage the polished surface of the pot, which is not worth the loss.

The specific steps are as follows:

1. When the stainless steel wok is used for the first time, now pour white vinegar into the wok, warm the wok once, then wash it with hot water (do not use boiling water), dry the inside and outside with a dry towel, and then it can be used.

2. Sprinkle bicarbonate on the stain, then wipe with a towel with a little hot water, and finally rinse with clean water.

3. Never use steel wire ball or hard material when cleaning stainless steel, so even if it is cleaned, the polished surface of the pot will be destroyed.

Special attention should also be paid to that, do not wash the pot with cold water immediately after each use, so as to avoid a large amount of water mist, which makes the pot difficult to clean, it is recommended to wash it with warm water; when cleaning, it is not allowed to use strong alkali or strong oxidizing chemicals, such as bleaching powder, sodium hypoxynate, etc.