Tableware is used to hold food and ingest food utensils, such as bowls, chopsticks, forks, spoons, etc. Previously, we used tableware are bamboo products, but bamboo products are easy to be corroded, and easy to breed bacteria, there is a saying that disease from the mouth, easy to bring into the mouth when eating food. So we now generally use the tableware are made of stainless steel, stainless steel tableware life is relatively long, I do not know if you have heard of 201 stainless steel, then 201 stainless steel can do tableware?
201 stainless steel can do tableware?
201 stainless steel is a low-nickel stainless steel, its rust resistance is relatively poor, generally used in contact with the environment is relatively dry products.
And tableware generally use 304, this stainless steel belongs to the high nickel stainless steel, rust resistance performance.
Tableware is to often come into contact with water ah, oil and salt and so on, so 201 can not meal with tableware, of course, there are some manufacturers in order to reduce costs, regardless of industry standards, the use of 201 to do tableware.
Stainless steel tableware use the following four points
First, do not hold salt, soy sauce, hot soup, etc. for a long time, because these foods contain many electrolytes, if held for a long time, stainless steel will be like other metals, electrochemical reaction with these electrolytes, so that the precipitation of harmful metal elements.
Second, do not use strong alkaline or strong oxidizing chemicals such as baking soda, bleach, sodium hypochlorite and other washing stainless steel tableware. Because these substances are electrolytes, chemical reactions with stainless steel, thus producing substances harmful to humans.
Third, you can not use stainless steel utensils to decoct Chinese medicine. Because Chinese medicine contains many alkaloids, organic acids and other components, especially under heated conditions, it is difficult to avoid not to chemically react with it, and make the drug ineffective, or even generate some more toxic compounds.
Fourth, do not hold a long time strong acidic food (such as melons, fruits, vegetables, soybeans, potatoes) to prevent chromium, nickel, and other metal elements leaching.
The safest tableware preferred ceramic and glass tableware
Glass material itself from natural, the production process after high temperature, harmful substances have been evaporated, higher safety, and glass high temperature, good thermal conductivity, so suitable for microwave cooking use.
Ceramic containers are more widely used, acid-resistant, alkali-resistant, oil-resistant, high-temperature, low-temperature resistance, higher safety, can be used for microwave cooking. However, it should be noted that the color ceramic containers may contain harmful substances such as lead, cadmium and other heavy metal components in the painted color. Ceramic products are divided into three types of colors: underglaze, glaze, and in-glaze, depending on their decoration methods. Underglaze and underglaze colors are colored under the glaze, and the painted colors do not come into direct contact with food, which is relatively safe. The glazed ceramic is coated with color on the surface of the ceramic, and direct contact with food, harmful substances lead, cadmium leaching will enter the food, with food into the body. If consumers can not be clear judgment of the type of glaze ceramic tableware, for safety reasons, it is best to choose the inside of the container is white without color patterns of ceramic containers.
We are now a lot of tableware are stainless steel, but with our naked eye is unable to distinguish the type of stainless steel, we can not know whether the stainless steel we use is safe, now the market is mixed, no matter what goods, there are true and false. Now is the microwave era, the healthiest tableware is actually ceramic and glass products, we are picking tableware, may wish to pick more of this type of tableware. The last thing to emphasize is that 201 stainless steel is not able to make tableware.
