Industry News

While stainless steel products are highly resilient to corrosion and staining from most ingredients and chemicals, it is still vulnerable to corrosion from highly acidic foods if not carefully cleaned and maintained. To protect the longevity and finish of stainless steel cookware, one should clean their products in the following manner:

Rinse the stainless steel cookware of all food leftovers as soon as possible after use.

Fill a plastic or stainless steel pan with a non-abrasive pre-soaking composite chemical. Stainless steel products should never be rinsed in aluminum pans.

Follow the rinse by washing the cookware in hot water with a non-abrasive, non-corroding cleansing composite.

Give the stainless steel cookware a final rinse in water upwards of 180 degree Fahrenheit. Water softening compounds can be helpful if your local water supply has a high mineral content, as these minerals can cause corrosion over time.

The cookware should then be dried immediately after the final rinse.

If you are using a low-temperature automatic dishwasher, take great care in avoiding an overly high concentration of bleach (sodium hypochlorite) which is the most common sanitizing agent in these dishwashing machines. In high concentrations, this product can stain and corrode many types of metal tableware and cookware (including stainless steel).

The stainless steel products is major products of us, so you can go through the Wuzhou Kingda to buy them.