What are some common misconceptions when using stainless steel kitchen equipment, and how should we maintain it?

I. Common Misconceptions in Using Stainless Steel Kitchen Equipment
1. Cooking with Alcohol
When cooking at high temperatures in stainless steel equipment, adding alcoholic seasonings causes the alcohol to dissolve chromium and nickel from the stainless steel. Through decomposition and mixing with food and broth, harmful substances are produced that can impair human absorption and digestion.
2. Boiling Traditional Chinese Medicines
Under heating conditions, biochemical substances like alkaloids in traditional Chinese medicines decompose and readily react with active metal elements in stainless steel cookware. This significantly reduces efficacy and may even generate toxins. Therefore, clay pots or specialized herbal pots should be used for boiling traditional Chinese medicines.
3. Using Strong Acids, Strong Alkalis, Bleach, or Steel Scouring Pads
When cleaning heavily soiled stainless steel kitchen equipment, avoid using strong acidic or alkaline cleaners, bleach, or hard steel scouring pads. These can damage the protective coating. Instead, use a relatively soft cloth. After each cleaning, rinse thoroughly with water and keep the surface dry.
4. High-heat cooking
While stainless steel conducts heat well, its heat dissipation is less efficient. Cooking over high flames can easily blacken the pot bottom, which over time impairs the heat transfer properties of stainless steel kitchen equipment.
II. Maintenance Methods for Stainless Steel Kitchen Equipment
1. Avoid scratching the surface. Do not scrub stainless steel surfaces with rough or sharp materials, especially mirror finishes. Use soft, lint-free cloths. For sandblasted or brushed finishes, wipe along the grain to prevent scratches.
2. Avoid detergents containing bleach or abrasives, steel wool pads, or polishing materials. Prevent residual cleaning solutions from corroding the stainless steel surface. Rinse thoroughly with clean water after washing.
3. For dust or easily removable stains, clean with soap and a soft brush. Use adhesive remover, rubbing alcohol, or organic solvents for stubborn residues.
4. For oil, grease, or lubricant stains on stainless steel kitchen equipment surfaces, first wipe clean with a soft cloth, then clean with a neutral detergent, ammonia solution, or specialized cleaner.
5. Rainbow patterns on stainless steel surfaces result from excessive detergent or oil use. These can be removed by washing with warm water.
6. Rust caused by surface grime can be cleaned with 10% acid or abrasive cleaners, or with specialized cleaning agents. By employing proper maintenance methods, we can extend the lifespan of stainless steel and preserve its clean, bright appearance.