Author: Infull Cutlery -CUSTOM CUTLER SUPPLIER
Due to the continuous development of society, more and more families now use stainless steel tableware to replace the previous porcelain tableware. Here I will share some knowledge about stainless steel tableware.
1. Composition of stainless steel materials
Stainless steel can be divided into three categories according to the gold phase: Austenite stainless steel, ferrite stainless steel, and matewalite stainless steel. The main components of stainless steel are iron, chromium, nickel alloys. In addition, it also contains trace elements such as manganese, titanium, cobalt, molybdenum and cadmium, which stabilizes stainless steel performance and has stainlessness and corrosion resistance.
Due to the particularity of the internal molecular structure, Ao's stainless steel makes it difficult to magnetize. Family stainless steel tableware can be largely divided into three levels: 430, 304 (18-8), and 18-10. ①, 430 stainless steel: Tyrons of iron+12%can prevent the oxidation caused by natural factors. It is called stainless steel. The code of JIS is 430, so it is also called 430 stainless steel.
However, 430 stainless steel cannot resist the oxidation caused by *** substances in the air. After 430 stainless steel is not used for a period of time, it will still be oxidized (rust) due to non -natural factors. ②, 18-8 stainless steel: Iron+18%chromium+8%nickel can resist *** oxidation. This stainless steel is 304 in the JIS code, so it is also called 304 stainless steel. ③, 18-10 stainless steel: Due to the more and more components in the air, some pollution is more polluted and even 304 will be rusty; so excellent products will be made with 10%nickel to make it more durable and corrosion. This stainless steel is called 18-10 stainless steel.
Some tableware explains that there are similar to "use 18-10 medical stainless steel". Second, stainless steel tableware classification Stainless steel Chinese tableware and stainless steel western -style tableware Chinese style: Mainly the gold and silverware used by the hotel. Western -style: It is mainly used for Western food for Western restaurants.
3. How to use stainless steel tableware and etiquette ①, method: Stainless steel Western food: It is used to cut food. Do not use food to deliver food. Remember: Take your right hand. If there are three different specifications at the same time when dining, the correct usage is: the one with a small sawtooth is used to cut meat; Well, the tip is round head, and the top is a little upturned, which is used to cut small bread, and then use it to pick some jam and cream on the bread.
②, etiquette: Stainless steel Western fork: Take a fork in the left hand, and the movement should be light when you send the food to your mouth. When picking up an appropriate amount of food and putting in the mouth in the mouth to pick up the food and pick up the food, the teeth are only touching the food. Do not bite the fork and make the fork on the teeth or plates. Fourth, precautions for stainless steel tableware storage and use 1. Do not put salt, soy sauce, vinegar, vegetable soup, etc., because these foods contain a lot of electrolytes. If it is blooming for a long time, stainless steel will also be used as other metals. Make harmful metal elements.
2. Do not use stainless steel pot to cook traditional Chinese medicine, because Chinese medicine contains a variety of alkaloids, organic acids and other ingredients, especially under heating conditions, it is difficult to avoid it without reaction with it, which will fail to effectively generate Chinese medicine and even generate some certain certainty More toxic complex. 3. Do not use strong alkaline or strong oxidized pharmaceuticals such as baking soda, drift, etc. Because these substances are strong electrolytes, they will also respond to stainless steel.
4. Can't burn empty. Stainless steel cooking utensils are lower than iron products and aluminum products, and the heat transfer time is slow. Empty burning will cause the chrome layer of the cooker to fall off. 5. To keep the cooking utensils clean and often scrub, especially after storing condiments such as vinegar and soy sauce, wash it in time to keep the cooking utensils dry.