Stainless steel pot, produced by ordinary kitchenware manufacturers, is made of 304 stainless steel, which is a food-grade stainless steel material, and rarely contains heavy metals and minerals harmful to human body. It has good corrosion resistance and tensile properties. This brand of stainless steel is widely used in the food industry, and some items or containers are also the first choice materials in the medical field.
Among stainless steel cookers, 304 stainless steel has good high temperature resistance. Even at the temperature of 1200 degrees, stainless steel cookware still has excellent adhesion and will not easily burn through the bottom of the cookware. When used as a steamer, it is safer and there will be no other chemical components precipitated. Therefore, stainless steel pot can be used to cook food.
2. Precautions for using stainless steel pot
(1) It is generally recommended not to cook vinegar-containing food with aluminum pot, because aluminum may dissolve in it.
(2) Burned rice will produce carcinogens, and eating burnt rice often will cause cancer, so brush the rice cooker clean every time to avoid burning.
(3) The contents of trace elements such as iron, chromium and manganese in the food cooked with inferior stainless steel tableware are higher than those in other pots. However, the content of these trace elements in ordinary food is very small, and the lack of one or more of them will do harm to health.
(4) Stainless steel tableware with three codes "13-0", "18-0" and "18-8" are made of stainless steel. The number before the code indicates the chromium content, and the number after it indicates the nickel content. Chromium is a material to prevent products from rusting, while nickel is a corrosion-resistant material. For example, "13-0" means that it contains 13% chromium and does not contain nickel.