1. stainless steel because of small thermal conductivity, slow cooling temperature at the bottom, easy to concentrate, so the use of stainless steel cooking fire should not be too large, should try to make the bottom of the heating surface is wide and uniform, so not only can save fuel and avoid food burning pot.
2. pot with food bond burnt, available water soaking and bamboo, wood gently scraping, scraping knife not sharp; after washing for soft cloth dry dry place.
3. cooking utensils should avoid collisions with sharp objects, so as to avoid the scratch marks affect the appearance and performance of flat seal
4. cooking utensils in use after a period of time, the stainless steel surface of a layer of mist, the dark surface of cooking utensils. At this time, you can use soft cloth stained with dirt or detergent wipe, that is, to restore brightness. If the outer surface is smoke blackened, and this method can be applied.
5., the use of stainless steel pot, do not let the bottom of the pot with water stains. Especially for use in the furnace briquettes, briquettes containing due to sulfur, combustion will produce sulfur dioxide and sulfur dioxide three, it meets the water to generate sulfurous acid and sulfuric acid, corrosion of bottom up.
Stainless steel tableware, like other metal tableware, is mostly blackened by heating. To avoid this reaction, an important surface treatment on new ones, just before use in tableware surface coated with a small amount of oil, such as peanut oil or animal oil, then gently heated for a period of time in cooking food, tableware surface to be attached to a layer of oil anti oxidation film, then according to your need for normal use. If the dry pan does not appear, it will not darken again. If the stainless steel tableware has been black, want to make it bright as before, as long as the sale of "electroplating derusting, brightener" for maintenance, rust can be added. "Electroplating rust removing and brightening agent" is safe and does not damage the plating surface. It is non-toxic and tasteless.