The stainless steel pot boils water, the water is boiled dry, the pot turns purple, can it still be

It works, each of my stainless steel pots is the same as you said.

Stainless steel pot: It is not suitable to hold salt for a long time.

The utensils made of stainless steel are beautiful and durable. But unqualified stainless steel pots will have potential safety hazards.

Unqualified stainless steel pots are generally chromium exceeded. Hexavalent chromium.

It is listed as one of the chemical substances harmful to the human body and is one of the internationally recognized carcinogenic metals.

Therefore, stainless steel utensils containers should not hold salt, soy sauce, vegetable soup, etc. for a long time; It should not be used to decoction Chinese medicine. Also, do not use strong alkaline or strong oxidizing.

The chemical agent washes the stainless steel tableware container to avoid corrosion of the product.

Iron pot: The safest pot at the moment.

Recently, the World Health Organization.

Experts began to recommend the use of iron pots, which are traditional kitchenware in our country, which generally do not contain other chemicals and do not oxidize. In the process of stir-frying and cooking, there will be no dissolution in the iron pot, there is no problem of falling off, even if there is iron dissolution, it is also good for human absorption. Who.

Experts even believe that cooking in an iron pot is the most straightforward way to supplement iron.

You should also use as little detergent as possible when brushing the pot, and wipe the water in the pot as much as possible afterwards. If there is a slight rust, you can use vinegar to clean it.

Stainless steel is made of several elements added to the iron element mixed together, the addition of several elements can form a protective film on the surface of the stainless steel to prevent rust, like you, it should be the stainless steel after the water is boiled dry and then the pot is red, isn't it? After cooling, it was found that the stainless steel pot base, which used to be shiny, has now become a black iron bottom. In fact, after you burn the stainless steel red, you have already destroyed the ingredients of the stainless steel, and after the red, it can't be called stainless steel, it's just an iron pot, which can be used, but it will rust.

In the past, the bottom of the pot was clean, but now the water must be wiped dry after shabu, otherwise the bottom of the pot will lead to yellow-brown rust stains.

Yes. Pour one-third white vinegar or fruit vinegar into the pot, add two-thirds of the water ratio (must cover the charred part), cover and boil for five minutes, soak overnight, and gently scrape with a cream knife or spoon to remove the charred bottom. How to maintain a stainless steel pot:

1. Due to the small thermal conductivity of stainless steel, slow heat dissipation at the bottom, and easy concentration of temperature, the fire power should not be too large when using stainless steel cookware, and the heating surface at the bottom should be wide and uniform as much as possible, which can not only save fuel but also avoid scorching food at the bottom of the pot. 2. If there is food sticking and burning at the bottom of the pot, it can be soaked in water and then gently scraped off with bamboo and wood chips, without scraping with a kitchen knife or other sharp tools; After washing, use a soft cloth to dry and place in a dry place. 3. Cooking utensils should avoid colliding with sharp and hard objects, so as not to cause scratches and scars that affect the appearance and sealing performance.

4. After the cooking tableware is used for a period of time, a layer of mist will appear on the surface of the stainless steel, which will darken the surface of the cooking tableware. At this time, you can use a soft cloth dipped in dirt powder or dish soap to wipe it to restore the shine. This method can also be used if the outer surface is blackened by fumes.

5. When using stainless steel pots, do not let water stains on the bottom of the pot. Especially when used on the briquette stove, because the briquette contains sulfur, sulfur dioxide and sulfur trioxide will be produced when burned, and it will generate sulfurous acid and sulfuric acid when it encounters water, which will corrode the bottom of the pot.

Summary. Hello dear, glad to answer for you! The stainless steel pot can still be used if it is black!

Hello dear, glad to answer for you! The stainless steel pot can still be used if it is black!

The main reason for the stainless steel pot to be blackened is because the surface of the pot is due to high temperature, which produces oxides, which are not fully burned and carbonized with grease on the surface of the pot.

However, if you do not deal with the blackened stainless steel pot in time, it will have the following consequences: 1: The thermal conductivity of the lid will become very poor, and the dish will be easy to fry and not cooked.

2: It will waste 5% more gas than usual. 3：:

Because black scale is flammable, it can create a fire hazard. 4: When used, it will lead to the production of toxic gases, and people will be affected by certain health effects if they inhale it.

The specific effective way to clean the black pot lid is: 1: Add a little vinegar and water to the lid, cover the place where there is burnt paste, and the burnt place will slowly degrade after the temperature is high, so that it is easy to clean off.

2: Put a little rice in a pot, add a small amount of water, cover the darkened area, ferment the rice, and then wash it with water. 3：

Add water and dish soap to the pot, cover it, wait for one night, and then wipe it to remove the black burnt area.

Summary: The stainless steel pot can still be used normally if it is burned black, as long as the black burnt place is clear, it can be used!

Wash it and you're ready to go.

Method 1: Tomato sauce + dish soap cleaning. Evenly spread the tomato sauce on the yellowed place of the stainless steel pot, evenly smeared, be sure to wipe every yellowed place, after evenly spreading, and then take an appropriate amount of dish soap and evenly apply it to the yellowed place of the iron pot.

After five minutes, we take a clean rag and wring it out in clean water, and then start wiping the yellow stains on the iron pot, which will be found that the yellow stains on the stainless steel pot are easily wiped clean.

Method 2: White vinegar + toothpaste cleaning, prepare a clean container first, then pour an appropriate amount of white vinegar and toothpaste into it, and then mix them well. After mixing well, soak the paper towel in the cleaning solution of homemade white vinegar and toothpaste, and then take it out and apply it to the yellowed area at the bottom of the pot like a compress.

After letting it sit for 10 minutes, remove the paper towel and gently wipe it with a rag to find that the yellowed rust has fallen off, and the bottom of the pot is bright again, looking like new.

Extend. Cleaning and maintenance of stainless steel electric kettle:

1.To prolong the life of the kettle, the mineral deposits in the kettle should be removed on time.

2.When cleaning, be sure to turn off the power first.

3.Please do not intrude the base of the kettle into the water.

4.Mix the vinegar and water in a 1:2 ratio and pour it into the kettle, then plug it in, let the kettle work and wait for it to automatically power off.

5.Let the mixture remain in the kettle for 24 hours, then pour the mixture, then fill it with clean water to the previous position, and then turn on the power.

6.After cooling, the water in the pot will be taken away, and finally the inside of the pot will be cleaned with clean water, if necessary, please repeat the above operation.

7.In the process of using the electric kettle, if there is a fault, the kettle should be taken out of the heating tray, the water in the kettle should be emptied, and then let it cool to room temperature before fault detection and cleaning.

When dry firing, the temperature is different, the degree of oxidation is different, and the color of the oxidation is not exactly the same. At this time, the decomposition of a small amount of organic refractory substances will produce some peculiar smells, which is not hindered. After cleaning, it will not affect the use, the surface of stainless steel tableware is not coated with Changpin, and it does not involve coating damage, fine sandpaper is hand-polished, and it can be used after washing.

Dry burning does not cause substantial damage to the material in front of the stainless steel bucket, many kitchen utensils are secondary stretching parts that have been annealed in the middle, and there will be no heavy metal ions such as nickel and chromium without (nitric acid, hydrofluoric acid) strong acid participation, so the stainless steel pot can be used with confidence after being burned dry.

Precautions for using stainless steel pots:

Do not store food with high salt content for a long time: Stainless steel pots will undergo chemical reactions in a high salt environment for a long time, so it is not suitable for long-term storage of soy sauce, vegetable soup, pickles and other foods.

Do not empty burn: stainless steel pot should have a lower thermal conductivity than other materials of pots, and the heat conduction is also relatively slow. <>

It can still be used when things cooked in stainless steel pots are blackened, burned, and blackened, and like other metals, stainless steel pots can easily turn black after heating. If there is no boiling dry pot, the phenomenon of the pot body turning black rarely occurs.

Precautions for the use of stainless steel tableware:

1. Stainless steel tableware should not be eaten salt, soy sauce, vinegar and vegetable soup for a long time, because these foods contain a lot of electrolytes. If stored for a long time, stainless steel cutlery will react with these electrolytes, like other metals, to dissolve harmful metal elements.

2. Do not use stainless steel tableware, stainless steel pots, and traditional Chinese medicine, because traditional Chinese medicine contains a variety of alkaloids, organic acids and other ingredients, especially under heating conditions, it is difficult to avoid chemical reactions with them, and make it possible. Carpets create chemical reactions. GS is ineffective and produces even more toxic compounds.

3. Do not use strong alkaline or oxidizing chemicals (such as baking soda, bleaching powder, sodium hypochlorite, etc.) to clean stainless steel tableware, because these substances are strong electrolytes, and they will also react with stainless steel.

4. The thermal conductivity of stainless steel tableware and cookware is lower than that of iron and aluminum products, and the heat transfer time is slower. Air combustion will cause the chrome plating layer of the furnace surface to deteriorate and fall off.

5. Keep stainless steel tableware clean, scrub frequently, especially after storing vinegar, soy sauce and other condiments, wash them in time to keep the kitchenware dry.

This is because we use the fire in the case of incomplete combustion of the carbon particles that adhere to the surface of the stainless steel, resulting in a yellowish-black color. This can be greatly mitigated if the combustion efficiency is improved. Stainless steel pots and pans are used with gas, because the purity of the gas is not enough, after long-term use, the appearance of stainless steel is easy to be yellowed by gas impurities.

Using an induction cooker to heat directly from the bottom of the pan can also cause yellowing. It is normal for induction cooker or gas stove to cause discoloration, because the background color of stainless steel is silver, so it is slightly more obvious, but as long as the pot body is not deformed, it will not affect the use, or use other fuels, fuels that do not produce carbon particles can also be.

Stainless steel steamer damage:

If the stainless steel steamer is cost-effective, it is not harmful, therefore, it is necessary to pay attention to the selection of stainless steel steamer, in addition, the application should also pay attention to the way:

1: Look at the tone, the high-quality stainless steel steamer has a strong sense of hierarchy and is bright silver; The shoddy stainless steel steamer is gray and white.

2: Check the key points, the edge of the mouth of the high-quality stainless steel steamer is smooth and smooth, smooth and crack-free; The edge of the mouth of the fake and shoddy stainless steel steamer is not smooth, and there are significant cracks or repair marks.

3: Look at the processing technology, the high-quality stainless steel steamer is made of steel, aluminum, and ultra-high pressure forging bottom, with strong connection and no bottom. Feature: Recessed mark.

4: Choose well-known brands, reject small well-known brands and well-known brands that change careers, and select large and medium-sized kitchenware manufacturers with high reputation, good brand effect and overall strength.

5. The advantages and disadvantages of the pot are important in the bottom pot, and the aluminum layer of the three-layer composite bottom should be evenly proportioned. Some three-layer composite bottom structure stainless steel steamer aluminum layer is uneven, such as thin on both sides, thick in the middle, etc., resulting in uneven heat transfer from the bottom pot. The overall design of the lid should be effective and airtight.

The micro-convex lid design allows water to circulate to the system, and the heat generated by the closed tube is not easy to flow out. The rocker should not be hot, because the rocker that is easy to get hot is easy to brittle.

Stainless steel steamer application FAQs:

1. Due to the excellent heat transfer and storage heat of the stainless steel steamer, the whole process of application should be different from the wok. The general tip is: most of the cooking should be done in a hot pan with boiling oil, and the ingredients with water starch must be cooked in a cold pan with cold oil.

Definition: "cold pan and cold oil": add some oil before shooting, put food, and then cover the gun, basically do not stir-fry, wait for the pan to steam and put salt and other seasonings.

"Hot pan with cold oil": low heat empty rice cooker for 1-2 minutes until it is sufficiently hot. The identification method is to drip into the water droplets, the water droplets do not volatilize, and the water droplets that are the size of soybean grains are flipped in the pot.

At this time, turn to a simmer first, and then put the food. If the droplet is as big as a white sesame seed, it is not hot enough and needs to be burned again for dozens of seconds.

3. After the application of the set of pots, the warm storage of the pot should be used immediately, and the inner and outer walls of the set of pots and the bottom pot should be cleaned with warm boiled water. After cleaning, use a damp cloth to dry the inside and bottom of the pan. After application, do not immediately use cold water to clean the pot with residual temperature, in order to prevent a lot of fog, so that the pot is not easy to clean.

It is recommended to clean with warm boiled water.

If the pot turns yellow, then there is scale, which is normal, and if it takes a long time, it may grow into a shell-like thing, just soak it in vinegar water.

If the water turns yellow, either your pot is not stainless steel, there is rust, there is rust. Either that's yours. Wok. It's been a long time since I brushed.