Non-stick pan baking tray-characteristics of stainless steel pot

Stainless steel cookware is a mainstream product in the cookware market because of its beautiful appearance, exquisite structure, durability, corrosion resistance, rust prevention, easy operation and no deformation.

However, the heat conduction of stainless steel cookware is uneven, so many brands of stainless steel pot adopt a three-layer composite bottom structure, and some brands also adopt a three-layer composite structure.

The three-layer composite structure is generally composed of two layers of stainless steel and one layer of aluminum, which is molded by high-tech technology at one time, so that the cooker is heated evenly and conducts heat quickly, and the food will not be burnt because of the high temperature at a single point of the cooker, and it is not easy to produce lampblack. Generally, it has many functions such as frying, frying, roasting and stewing.

Using a pot with a three-layer composite structure can not only fully maintain the nutritional components of food, but also ensure the health of housewives to the maximum extent.

Stainless steel cookware can't contain salt, soy sauce, vinegar, vegetable soup, etc. For a long time, because these foods contain a lot of electrolytes. If left for a long time, stainless steel will react electrochemically with these electrolytes like other metals, thus dissolving toxic metal elements.

Stainless steel pot pot can't be used, because it contains a variety of alkaloids, organic acids and other components, especially under heating conditions, it is difficult to avoid failure without chemical reaction with it, and even some more toxic complexes may be generated.

Do not use strong alkali or strong oxidizing chemicals, such as soda, bleach, sodium hypochlorite, etc. Used for washing.

Because these substances are strong electrolytes, they will also react electrochemically with stainless steel.