Stainless steel wok is different from other metal woks. Most of them turn black when heated in high fire. To avoid this reaction, it is very important for the surface treatment of new kitchenware. As long as a small amount of grease, such as peanut oil or animal oil, is applied to the surface of tableware before use, it is necessary to heat the surface of tableware for a period of time with a gentle fire before cooking the food. After the surface of tableware is attached with an oil anti-oxidation film, it can be used normally according to your needs. In addition, improper operation of stainless steel kitchenware in normal use may cause harm. Pay attention to the following 2 points:
1. It is not allowed to use stainless steel kitchenware to hold salt, soy sauce and hot soup for a long time. These foods contain electrolytes, which will cause chemical reaction and release harmful metal elements in long-term contact. If it is used for a long time, it will cause chromium poisoning and serious harm to human liver function.
2. Stainless steel kitchenware can not be used to boil traditional Chinese medicine, which contains alkaloids, organic acids, chemical reactions will occur under heating conditions, lose efficacy, and even poisoning.
The reason why stainless steel is not rusty and has good corrosion resistance is that a stable, dense and firm passivation film can be naturally formed on the surface of stainless steel, and chromium is an essential component for the formation of passivation film on the surface of stainless steel. The passivation film of high-quality stainless steel pot is very firm and stable, with good corrosion resistance. It will not fall off or dissolve in normal use, so there will be no chromium dissolved and transferred to food to cause poisoning.