Three elements of cleaning stainless steel pots and utensils

Three elements of cleaning stainless steel pots and utensils

1. Do not use wire brushes

The abrasive effect of the scouring pad and the effect of the detergent are enough to deal with the daily cleaning of the stainless steel pot and most of the stains. Although stainless steel pans are not as fragile as non-stick pans, if they are cleaned with a wire brush for a long time, it will still cause a certain degree of damage to the pan body. Not only will the pot body lose its original mirror luster, but it will even make the pot body more likely to remain stains. So unless special circumstances, do not use wire brushes.

2. When the temperature is too high, cool down first before cleaning

Everyone already knows that stainless steel pots only need medium and small fires when they are in use. If the pot is overheated, sticky or scorched by accidentally using a high fire, remember not to rinse it directly with cold water. You can put the pot aside first, and when the temperature of the pot body drops to a certain level, rinse it with cold water. If you need to rinse right away, use hot water.

3. Please dry immediately after cleaning

This is very important for pots and utensils of all materials, especially iron pots. If the iron pan is not cleaned and dried in time after use, the remaining water stains will make the surface of the iron pan rusty in a short time. I believe everyone has encountered this in daily life.

Although the stainless steel pot is not easy to rust, the residual water stains and detergent will still have a certain impact on the surface of the pot body, and even turn yellow. So please dry it immediately after cleaning. At the same time, it is also recommended that you dry the water in the pot and the bottom of the pot before using it for heating, so as to ensure that the pot will not turn yellow or burn black to the greatest extent.