Stainless steel tableware is slightly toxic, and nickel and titanium in stainless steel are harmful to human body. Different tableware and kitchenware will release different elements during cooking.
These elements will have different effects on human body, and any excess of them will cause harm to human body. Therefore, all kinds of tableware and kitchen utensils should be used alternately and complement each other, which is beneficial to human health.
Related content explanation
1. Ceramic tableware
The traditional concept of ceramic tableware and ceramics refers to all artificial industrial products with inorganic non-metallic minerals such as clay as raw materials. It includes various products made of clay or clay-containing mixture through mixing, molding and calcination.
Ceramic tableware has become the first choice for most families to buy tableware because of its diverse shapes, exquisite smoothness, bright colors and easy cleaning. However, the colored glaze on the ceramic surface may become a health killer. Lead, mercury, radium, cadmium and other elements in colored glaze are harmful to health. Radioactive element radium can kill white blood cells. Cadmium, lead and mercury are all heavy metals. Cadmium and lead can cause liver or other visceral poisoning, and mercury can cause liver and kidney sclerosis.
When unqualified ceramic products are used, these harmful substances will dissolve out and enter the human body with food, which will cause chronic poisoning over time. At the same time, we should also pay attention to the clay for making ceramics. Inferior clay contains more microorganisms and harmful substances, even if it is not glazed, it will endanger human health.
2. Stainless steel tableware
Stainless steel is made of Fe-Cr alloy mixed with other trace elements. Compared with other metals, it has good metal properties and corrosion resistance, and the made utensils are beautiful and durable. Therefore, more and more are used to make tableware, and gradually enter most families.
Do not put salt, soy sauce, vinegar, vegetable soup, etc. For a long time, because these foods contain a lot of electrolytes. If stored for a long time, stainless steel will react electrochemically with these electrolytes like other metals, so that harmful metal elements will be dissolved out.
Never use stainless steel pot to cook Chinese medicine, because Chinese medicine contains many alkaloids, organic acids and other components, especially under heating conditions, it is difficult to avoid not reacting with it, which will invalidate the medicine and even generate some more toxic complexes. To keep the cooker clean, scrub it frequently, especially after storing condiments such as vinegar and soy sauce, clean it in time and keep the cooker dry.