The stainless steel kitchenware sold on the market is very varied. How to identify and find safe and suitable kitchenware? In addition to brand, appearance and hand feel, it is most important to check the labels and labels of products.

 

 

 

First of all, the materials used for such products should be understood. At present, the common products on the market are stainless steel knives, forks, spoons, bowls, pots, food processing appliances in the filter, tank, etc. If classified according to the stainless steel material, generally according to the structure can be divided into austenitic stainless steel, ferritic stainless steel, austenitic-ferritic stainless steel and martensitic stainless steel four types, the corrosion resistance and hygiene safety of each material is also different. Generally, according to the microstructure, it can be divided into austenitic stainless steel, ferritic stainless steel, austenitic-ferritic stainless steel and martensitic stainless steel. The corrosion resistance and hygienic safety of each material are different. According to the characteristics of these four types of stainless steel, the strength and hardness of martensitic stainless steel are higher than those of the other three types, but its corrosion resistance is obviously lower than those of the other three types. According to national standards, tableware and food processing drilling utensils can be made of martensitic stainless steel, stainless steel containers and other products should be made of three other stainless steel materials. This means that all kinds of food containers and food processing machinery should use austenitic stainless steel. And all kinds of tableware should be martensitic stainless steel.

 

 

 

 

 

Second, we must carefully observe the product's external packaging and certificates, certificate number. Firstly, pay attention to the consistency between the physical object and the package description; secondly, check whether the product has the certificate of product quality, the production license and license number marked by QS, and the certificate number issued by GB or other national certification departments; thirdly, whether the product has the name of the Chinese product, the name and address of the manufacturer; It is whether the product specifications, grades, names and contents of the main components are marked on the package or instructions; fifth, whether there are some correct operation specifications or cleWhen cooking, many teachers often find that there is a lack of a certain tool at hand, such as a scraper, an egg beater, a carver... Don't worry, pick up tableware or kitchen utensils whenever you like. The problem will be solved immediately.

 

 

 

Fork - carved artifact

 

 

 

When making biscuits, carving with fork is beautiful and convenient. The cookie dough is streaked with a fork, or punctured with a neat dot. The cookies that have been baked are no worse than those made by a professional mold.

 

 

 

Table knife - skin scraper

 

 

 

Many teachers believe that scraping is the most indispensable kitchen tool for them. Like shredded skin, cucumber skin and potato skin, it is impossible to get rid of the scraper. In fact, in addition to scraping, knife and wire ball can be turned into a very good skin scraper. Just like the towel gourd scraped with a knife, it also retains a layer of green tender skin, so that the stir-fried towel gourd will keep the green color unchanged black and taste better.

 

 

 

A colander -- egg whisk device

 

 

 

It is said that this is the chef's secret behind the chef. The beautiful egg soup is made by the secret weapon of the colander. Pour the egg liquid slowly into the soup through the colander, so the egg is even and delicate.

 

 

 

Fresh-keeping film -- oil degrading artifact

 

 

 

Every time you finish cooking, the greasy stains on the stove are not wiped or cleaned. Here is an antiviral device for greasy dirt - fresh-keeping film. Tear down the fresh-keeping film and knead it into a ball to wipe the oil dirt instead of the rag. And after discarding it, it also saves the trouble of dishcloth.ning methods on the package or instructions; sixth, if the product itself is easily damaged or may endanger the safety of people and property due to improper use, there should be a warning. Signs or Chinese warning instructions. China's "Food Safety Standard Stainless Steel Products" GB9684-2011 also gives more specific requirements for stainless steel kitchenware labeling, that is, products or minimum sales packaging should be labeled "food contact"; products or minimum sales packaging should be labeled stainless steel type.

 

 

 

Finally, some labels will directly mark out the type of stainless steel, can also be used as a basis for judging the quality of products. Generally speaking, the model of stainless steel products with higher price and better quality is 304, which is worse than 202 series.