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    The category of stainless steel tableware
    The category of stainless steel tableware, stainless steel is made of iron chromium alloy and then mixed with other trace elements. Because of its good metal properties, and rusting than other metals, the manufactured utensils are beautiful and durable Essence Let's take a look at the category of stainless steel tableware?
    Category of stainless steel tableware 1 Storage
    Storage can be divided into food storage and utensil supplies storage. Food storage is divided into refrigerated and non -cold storage. Stainless steel kitchen utensils refer to non -refrigerated categories, including non -embroidered steel bottom cabinets, no embroidered steel hanging cabinets, non -embroidered steel corner cabinets, non -embroidered steel multi -functional decorative cabinets, no embroidered steel hanging baskets, etc. These non -refrigerated kitchenware can store food , Tableware, cooking utensils, condiments and other equipment. Washing utensils: including stainless steel water supply system, stainless steel drainage equipment, stainless steel grid, stainless steel cabinet, etc. Stainless steel is a kind of anticorrosive moisture and moisture -proof products. Clean. Therefore, it is a very good choice as a washing appliance, which is not easy to cause secondary pollution. Conditioning tools: Stainless steel conditioning tables, stainless steel modulation tools and utensils are included in it. The main functions of these appliances are to provide an operating platform and appliance for organizing ingredients to easily cut vegetables and modulate ingredients. Stainless steel kitchen knife belongs to this category.

    The dining utensils
    The tableware made of stainless steel is definitely no stranger, stainless steel bowl, stainless steel chopsticks, stainless steel discs, stainless steel pots, stainless steel spoons, stainless steel disks. These are stainless steel kitchenware during meals. Cooking tools: cooking tools, stoves, stoves, and cooking related tools are all included in it. Stainless steel gas stoves, stainless steel cookers, stainless steel spatula, stainless steel eggproof, stainless steel seasoning cans are all cooking tools. The stainless steel kitchen utensils in the hotel mainly refer to steel gear such as workbench, dining car, shelves, cake cars, etc. In the hotel kitchen, stainless steel is generally selected. Hotels are more important to kitchenware safety and health, so it is more suitable to use stainless steel kitchenware that qualify and easy to clean up.
    The classification of material
    The stainless steel tableware can be divided into three categories: 430, 304, and 18-10 according to the material. 430 stainless steel tableware is the most common product. It can prevent oxidation caused by natural factors, but it cannot resist the oxidation caused by chemicals in the air. After a period of time, it will still be oxidized due to non -natural factors. 304 stainless steel tableware can anticipate the oxidation. This stainless steel is No. 304 in the JIS code, so it is also called 304 stainless steel. 18-10 Stainless steel tableware is made of 10%nickel, which is more durable and more resistant.
    If according to the organizational structure
    rust steel tableware can be divided into three types: Austeine ​​stainless steel, iron stainless steel and martensite stainless steel according to the tissue structure. Sex makes it difficult to be magnetized. It is widely used in tableware
    If according to traditional cultural classification
    stainless steel tableware is divided into two types: stainless steel Chinese tableware and stainless steel western -style tableware. The gold and silverware used in the hotel, the stainless steel western tableware, the knife fork and spoon for Western food.
    This category of stainless steel tableware 2 How to correctly select stainless steel tableware
    1. When buying stainless steel products, you should carefully check whether the material and steel number used on the outer packaging, whether the manufacturer name of the manufacturer is indicated , Site address, telephone, container's sanitary standards and other words. If not, it is recommended not to buy.
    2. In general, the same thickness and shape stainless steel tableware, high -end tableware will be heavier than low -grade material tableware. However, its density difference is small. 304 stainless steel is 7.93, 430 and 420 density is 7.85.

    3. It is best not to buy the so -called stainless steel products in the hands of small stall hawkers. Don't be greedy for cheap to buy those fake and shoddy products, otherwise you may damage your health.
    4. The stainless steel used for the production of tableware mainly includes two types of "Austrian body" stainless steel and "Ma's body type" stainless steel. Bowls and disks are generally produced in "Austrian body" stainless steel. Type "stainless steel is not magnetic.
    5. The three types of "13-0", "18-0", and "18-8" are printed on the tableware. It represents nickel content, chromium is a material that makes products not rust, and nickel is corrosion -resistant material. Regular manufacturers generally use 304 (that is, 18-8) and 430 (that is, 18-0) stainless steel for fork spoons. Use 420 (ie 13-0) to make knives. 430 and 420 are magnetic, and 304 is micro-magnetic.
    The category of stainless steel tableware 3 stainless steel category and tableware selection
    The composition of stainless steel materials: Family stainless steel tableware is roughly divided into "201, 430, 304 (18-8), 18-10". Different levels.
    1, 430 stainless steel (commonly known as stainless iron):
    -iron 12%chromium, which can prevent the oxidation caused by natural factors. It is called stainless steel. Also known as 430 stainless steel. However, 430 stainless steel cannot resist the oxidation caused by chemicals in the air. After 430 stainless steel is not used for a period of time, it will still be oxidized (rust) due to non -natural factors.
    2, 18-8 stainless steel (304):
    iron 18%chromium 8%nickel, which can be oxidized by anti-chemical. 304 stainless steel. 304 stainless steel is a common stainless steel material, which is stronger than the stainless steel material of 200 series. High temperature resistance is also better. Generally, the temperature limit is less than 650 ° C. 304 stainless steel has excellent stainless corrosion resistance and good corrosion resistance. For oxidative acids, in the experiment, the 304 stainless steel has a strong corrosion resistance among the nitric acid below the boiling temperature of the concentration ≤65%. It also has good corrosion resistance to alkaline solution and most organic acids and inorganic acids. Its corrosion resistance is better than 430 stainless iron, with corrosion resistance and high temperature and good processing performance. Therefore, it is widely used in the industry and furniture decoration industry and the food medical industry, such as: some high -end stainless steel tableware, bathroom kitchen utensils. 304 stainless steel is a brand of stainless steel produced according to the American ASTM standard. The most important element in 304 is NI and CR, but not only limited to these two elements. The specific requirements shall be stipulated by the product standard. The common judgment of the industry believes that as long as the NI content is greater than 8%and the CR content is greater than 18%, it can be considered as 304 stainless steel. This is why this type of stainless steel is called 18/8 stainless steel. In fact, related product standards have very clear regulations for 304, and there are some differences in these product standards for stainless steels of different shapes. To determine whether a material is 304 stainless steel, you must meet the requirements of each element in the product standard. As long as one does not meet, it cannot be called 304 stainless steel. 304 stainless steel is a food -grade stainless steel recognized by the country.

    3, 18-10 Stainless steel:
    The chemical components in the air are more and more, some places with severe pollution even 304 will rust, so some advanced products will Made with 10%nickel to make it more durable and corrosion. This stainless steel is called 18-10 stainless steel. Some tableware explains that there are similar to "use 18-10 most advanced medical stainless steel".
    4. The stainless steel can be divided into three categories according to the gold phase:
    ① Austenite stainless steel, ② iron stainless steel, ③ martensite stainless steel. The main components of stainless steel are iron, chromium, nickel alloys. In addition, it also contains trace elements such as manganese, titanium, cobalt, molybdenum and cadmium, which stabilizes stainless steel performance and has stainlessness and corrosion resistance. Due to the particularity of the internal molecular structure, Ao's stainless steel makes it difficult to magnetize.
    5. Stainless steel tableware is divided into: stainless steel Chinese tableware, stainless steel western tableware
    Chinese: mainly the gold and silverware used in hotels.
    Western style: It is mainly used for western food, and there are many special Western restaurants. Fangxi -style tableware method method method:
    stainless steel western knife is used to cut food. Do not use a knife to pick the food and give it to the mouth. Remember: Take a knife in your right hand. If there are three different specifications of knives at the same time during meals, the generally correct usage is: the one with a small sawtooth is used to cut meat; Small, the tip of the knife is a round head, and the top of the top is a small knife, which is used to cut the small bread, and then use it to pick some jams and cream on the bread.
    The stainless steel western fork, take a fork in the left hand, and the food should be gently moved to the mouth. When picking up an appropriate amount of food and putting in the mouth in the mouth, when picked up the food in the mouth, the teeth are only touched by the food. Do not bite the fork and make the knife and fork make a sound on the teeth or plates.
    6. Antibacterial tableware
    The stainless steel antibacterial tableware refers to a new type of stainless steel antibacterial tableware with killing or inhibiting microbial functions. Antibacterial materials refer to a new type of functional materials that make the material inhibit or kill the surface bacterial ability by adding certain antibacterial substances, such as antibacterial plastic antibacterial fibers and fabric antibacterial ceramic antibacterial metal materials. There are extremely broad application prospects in the field of medical fields, home supplies, household appliances, food packaging, etc. In today, which is increasingly required by people, the application of antibacterial materials has received wider attention. The application of antibacterial stainless steel materials to the tableware is the first domestic Langwei's leading green antibacterial stainless steel tableware brand Langwei. The materials used were exclusively supplied by Shanghai Baosteel Group. Langwei's antibacterial stainless steel tableware is made of antibacterial stainless steel raw materials as a whole. It has a long -lasting and excellent antibacterial performance, and it can maintain good antibacterial performance even if we wear.
    7. Buying standards
    three types of "13-0", "18-0" and "18-8" are printed on the tableware. The chromium content, the subsequent numbers represent the nickel content, chromium is a material that makes the product not rust, and nickel is a corrosion -resistant material. For example, "13-0" is 13%of chromium and no nickel, so you should pay special attention to the following when buying:
    (1) When buying stainless steel products Material and steel number; whether the manufacturer's factory name, factory address, telephone, container's sanitary standards are indicated.
    (2) You can use magnets to judge. Regular manufacturers generally use 304 (that is, 18-8) and 430 (that is, 18-0) stainless steel for fork spoons. Use 420 (ie 13-0) to make knives. 430 and 420 are magnetic, and 304 is micro-magnetic. However, the market also has a tableware made of 201 and 202 materials, and it is not magnetic, but whether it can be used to process tableware is controversial. Some people believe that the 201 and 202 materials are high -manganese -containing high -manganese and do not belong to food -grade stainless steel.
    (3) In general, the same thickness and stainless steel tableware, high -end tableware will be heavier than low -grade material tableware. However, its density is very small. 304 stainless steel is 7.93, 430 and 420 density is 7.85, which cannot be judged by intuition.
    (4) It is best not to buy the so -called stainless steel products in the hands of stalls. There are many kinds of stalls on the street. The boss often attracts consumers at a very low price. In fact, most of the things on the stalls are fake. Real stainless steel products will not be so cheap. Because the price of the product is determined according to the cost of the production materials, the kind of light -fluttering "stainless steel" is definitely not a stainless steel that can be consumed. Therefore, you must not be greedy for cheap to buy those fake products, which will damage your health.
    (5) The simplest way to buy is: to suck the bottom with magnets, 430 can be sucked, and 304 and 18-10 are unable to suck. But the pot fate of the 304 pot, or the front and back of the spoon, can sometimes be able to suck it because of the magnetism produced by polishing. So the most accurate way is to suck the bottom. Domestic use is more 201 hybrid steel, with no magnetic material, and the steel is relatively soft.
    First of all, when buying stainless steel products, consumers should carefully check whether the materials and steel numbers are marked on the outer packaging. At the same time, they can be judged by magnets. The stainless steel used for the production of tableware mainly includes two types of "Austrian" stainless steel and "Maz's Body" stainless steel. Bowls, disks, etc. are generally produced in "Austrian body" stainless steel, and the "Austrian body" stainless steel is not magnetic; knives, forks, etc. are generally produced in "Matrix" stainless steel.
    (6) Note
    ① Do not put salt, soy sauce, vinegar, vegetable soup, etc., because these foods contain a lot of electrolytes. In the same way, the chemical reactions with these electrolytes can be dissolved in harmful metal elements.
    ② Do not use stainless steel pot to cook Chinese medicine, because Chinese medicine contains a variety of alkaloids, organic acids and other ingredients, especially under heating conditions, it is difficult to avoid chemical reactions without it, which will fail to cause the drugs and even generate a certain certain Some more toxic complexes.
    ③ Do not use strong alkaline or strong oxidized chemicals such as baking soda, bleaching powder, sodium hypochlorite, etc. Because these substances are strong electrolytes, they will also generate chemical reactions with stainless steel.
    ④ cannot be burned empty. Stainless steel cooking utensils are lower than iron products and aluminum products, and the heat transfer time is slow. Empty burning will cause the chrome layer of the cooker to fall off.
    ⑤ To keep the cooking utensils clean and scrub frequently, especially after storing seasonings such as vinegar and soy sauce, wash it in time to keep the cooking utensils dry.
    8. The characteristics of stainless steel
    This stainless steel arranges in the internal atomic structure, which can be divided into: body heart cubic lattice structure (martensite), facial cubic lattice structure (Austenite) and secret Low the hexagonal lattice structure (iron body). The austenite itself does not have magnetic, but the severity of mechanical processing is the root of magnetic size, but it does not affect the corrosion resistance and other quality of stainless steel. Stainless steel has become more and more popular with its beautiful appearance, corrosion characteristics, and the advantages of not damaging. More and more of stainless steels such as pots and pans, urban sculptures, buildings, decoration rooms, etc. are used.
    9. Cleaning of stainless steel
    It was afraid that it would not be clean when scrubbing, and I was afraid to wipe off the original gloss if it was too hard. :
    Methods: Cut off the unused carrot head during the cooking and grill it on the fire and use it to wipe the stainless steel products. After wiping, rinse it with water and wipe it. Advantages: non -hurt surface smoothness. Principle: Use the small acidity of the grilled carrot.

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