Precautions for Stainless Steel Dinnerware Sets

1. Do not store salt, soy sauce, vinegar, or soup in stainless steel for extended periods. These foods contain electrolytes, and prolonged storage can cause the stainless steel, like other metals, to react electrochemically with these electrolytes, dissolving harmful metal elements.

2. Never use stainless steel pots to cook traditional Chinese medicine. Traditional Chinese medicine contains various alkaloids and organic acids, which are prone to chemical reactions, especially under heating conditions, potentially rendering the medicine ineffective or even forming more toxic complexes.

3. Do not wash with strong alkaline or strong oxidizing chemicals such as baking soda, bleach, or sodium hypochlorite. These substances are strong electrolytes and will also react electrochemically with the stainless steel.

4. Do not dry-heat stainless steel cookware. Stainless steel cookware has a lower thermal conductivity than iron or aluminum cookware, resulting in slower heat transfer. Dry-heating will cause the chromium plating on the surface to age and peel off.

5. Keep cookware clean and wipe it frequently, especially after storing condiments such as vinegar and soy sauce. Keep cookware dry.