There are many kinds of kitchen materials, stainless steel, wood, plastic, nylon, silicone. The most commonly used spades for cooking are mostly stainless steel, as well as cooking utensils such as POTS and bowls for heating. As a common kitchen material, stainless steel is recognized by most people.
We visited many kitchenware suppliers and kitchenware manufacturers and consulted all about Stainless Steel Kitchenware. Today we are going to talk about the advantages and disadvantages of stainless steel kitchenware and the matters needing attention in use.
Kitchen suppliers: In fact, you don’t know the advantages of stainless steel kitchen utensils.
Advantages: Stainless Steel Tableware contains manganese, titanium, cobalt, molybdenum, and other trace metal elements, these are indispensable trace elements of the human body, the human body can not be synthesized by itself, must be ingested from the outside. If the human body lacks certain or some trace elements, it will suffer from a variety of diseases. Food cooked with stainless steel tableware, people eat again, can make their own access to these trace elements.
Kitchenware supplier: In fact, stainless steel kitchenware also has some defects.
Disadvantages: do not put salt, soy sauce, vinegar for a long time, because the electrolyte in these food and stainless steel long-term contact will produce reaction so that harmful substances are dissolved out. Also do not cook Chinese traditional medicine with stainless steel tableware, because Chinese traditional medicine contains the composition such as a variety of alkaloids, organic acids, the composition in heating produces reactions with stainless steel, which can make medicaments invalid, some can produce poisonous compounds even. Some dishes that need to be chilled can be served in Kitchen storage tools. This is both beautiful and reassuring.
Kitchenware supplier: You need to pay attention to some things when using stainless steel kitchen utensils.
Not empty burning:
Stainless steel cookware than iron products, aluminum products low thermal conductivity, heat transfer time is slow, empty burning will cause the aging of chromium plating on the surface of the cookware, off. The most important thing to note is that any tableware, including stainless steel tableware, can grow bacteria on the surface after a period of use, especially chopsticks, spoons, bowls, etc. Sharing is a way for family members to spread germs from one another, so it’s best to disinfect your cutlery regularly.
Should not use steel wire ball or sandpaper rub:
Stainless steel tableware is in use for a period of time, the surface will lose luster and form a layer of foggy things. Can dip in with soft cloth decontamination powder, gently wipe, can let its restore brightness as before. Do not use steel wire ball or sandpaper to rub, so as not to scratch the surface of stainless steel.
Should not be used with aluminum tableware:
Because of the different hardness of the two, the latter is more likely to be damaged when used together, because aluminum and iron are two kinds of metal with different chemical activity, when they take a component in food (such as salt, acid, etc.) as the electrolyte, aluminum, and iron can form a chemical battery so that more aluminum ions into the food.
Kitchenware supplier: In fact, many people do not know how to choose stainless steel kitchen utensils.
There are many kinds of stainless steel, different performances, it gradually formed several categories in the process of development.
According to the structure, it is divided into martensitic stainless steel (including precipitate hardened stainless steel), ferritic stainless steel, austenitic stainless steel and austenitic ferrite duplex stainless steel and other four categories;
According to the main chemical composition of steel or some characteristic elements in the steel to classify, divided into chromium stainless steel, chromium-nickel stainless steel, chromium-nickel molybdenum stainless steel and low carbon stainless steel, high molybdenum stainless steel, high purity stainless steel;
According to the performance characteristics and use of steel classification, is divided into nitric acid-resistant stainless steel, sulfuric acid-resistant stainless steel, pitting corrosion resistance stainless steel, stress corrosion resistance stainless steel, high strength stainless steel;
According to the functional characteristics of steel classification, it is divided into low-temperature stainless steel, non-magnetic stainless steel, free cutting stainless steel, superplastic stainless steel.
At present, the commonly used classification methods are based on the characteristics of steel structure and chemical composition and the combination of the two methods. Generally divided into martensitic stainless steel, ferritic stainless steel, austenitic stainless steel, duplex stainless steel, and precipitation hardening stainless steel, or divided into chromium stainless steel and nickel stainless steel two categories.
Stainless steel commonly used models are:201, 202, 304, 316
316 and 317 stainless steel (317 stainless steel properties see below) are stainless steels containing molybdenum. Molybdenum content in 317 stainless steel is slightly higher than that in 316 stainless steel. Because of the molybdenum in the steel, the overall performance of the steel is superior to 310 and 304 stainless steel, 316 stainless steel has a wide range of applications under high-temperature conditions when the concentration of sulfuric acid is less than 15% and higher than 85%. 316 stainless steel also has good chloride corrosion properties, so it is commonly used in Marine environments.
316L stainless steel has a maximum carbon content of 0.03 and can be used in applications where annealing after welding is not possible and where maximum corrosion resistance is required
Corrosion resistance
Corrosion resistance is better than 304 stainless steel, in the production process of pulp and paper have good corrosion resistance. And 316 stainless steel is also resistant to Marine and corrosive industrial atmosphere corrosion.
Heat resistance
316 stainless steel has good oxidation resistance in interrupted use below 1600 degrees and in continuous use below 1700 degrees. In the range of 800-1575 degrees, it is best not to continuously use 316 stainless steel, but in the temperature range outside the continuous use of 316 stainless steel, the stainless steel has good heat resistance. 316L stainless steel has better carbide precipitation resistance than 316 stainless steel and can be used in the above temperature range.
Heat treatment
Annealed in the temperature range of 1850-2050 degrees, then annealed rapidly, then cooled rapidly. 316 stainless steel should not be hardened by overheating treatment.
Welding
316 stainless steel has good welding performance. Can be welded using all standard welding methods. According to the use, 316Cb, 316L, or 309Cb stainless steel filler rod or welding rod can be used for welding. In order to obtain the best corrosion resistance, the welding section of 316 stainless steel needs to be annealed after welding. If 316L stainless steel is used, post-weld annealing is not required.
