Yi Zhu, an associate professor at the College of Food Science and Nutritional Engineering of China Agricultural University, said that stainless steel contains a certain proportion of chromium and nickel. Only the chromium content above 12.5% can be called stainless steel, while the stainless steel with chromium content of 18% and nickel content of 8%, that is, "18-8" (304 steel), can have the corrosion resistance and rust resistance of stainless steel utensils.
Whether stainless steel utensils are safe is mainly the problem of heavy metal migration, and the key lies in whether stainless steel utensils are really qualified stainless steel. The National Standard for Stainless Steel Products for Food Safety requires that stainless steel products or minimum sales packages should be marked with the words "for food contact" to protect consumers' right to know, choose and supervise.
Extended data:
All kinds of pots have their own characteristics.
1, iron pots generally do not contain other chemicals and will not be oxidized. In the process of cooking, the iron pot will not dissolve and there is no problem of falling off. Even if iron is dissolved, it is beneficial for human body to absorb it. Just soak the newly bought iron pot in salt water and apply salad oil. Iron pots rust easily and are not suitable for storing food overnight.
2, non-stick frying pan should not be high temperature.
This coating is basically a thin film about 0.2 mm thick, which will be destroyed by dry combustion or oil temperature exceeding 300 degrees Celsius. Generally speaking, the temperature will not reach 260℃ when cooking, but if it is fried food, the temperature may exceed 260℃. So don't use a non-stick pan when cooking. In addition, use a non-stick pan instead of an iron spatula to prevent the coating from being damaged.
3, ceramic pot, casserole should not contain acidic food.
Porcelain plates used to be considered non-toxic, but the glaze of some poor quality porcelain plates contains lead. Long-term use of products with excessive dissolved lead and cadmium will cause heavy metal poisoning and seriously affect health. The enamel of the casserole contains a small amount of lead, so it is best to soak the newly bought casserole in 4% vinegar water and boil it first. It is not suitable to store wine, vinegar, acidic drinks and colored food on the inner wall of casserole.
4. stainless steel pot can't keep salt for a long time.
Stainless steel utensils are beautiful and durable, but unqualified stainless steel pot may have excessive chromium. Hexavalent chromium is listed as one of the chemicals harmful to human body. It is one of the internationally recognized carcinogenic metal substances. Stainless steel will not rust completely, and chemical reactions will occur after long-term contact with acid and alkali substances. Therefore, salt, soy sauce and vegetable soup should not be kept in stainless steel tableware containers for a long time.
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