How about stainless steel tableware? Is stainless steel tableware safe?

Stainless steel tableware is one of the tableware we come into contact with in our daily life. Now many people have doubts about things around them. What about stainless steel tableware? Will the heavy metals in stainless steel decompose? Is stainless steel tableware safe?

First, we understand its benefits:

Stainless steel tableware is bright, beautiful, sanitary, wear-resistant, light in weight, easy to brush and disinfect, solid and durable, stable in chemical properties, relatively acid, alkali and corrosion resistant, and has become an indispensable new cooker for modern families. It has a wide variety and novel styles, including stainless steel rice cookers (electric rice cookers), woks, non stick cookers, stainless spatulas, spoons and spoons. It is scientifically proved that the reasonable use of stainless steel tableware is beneficial to human health.

The main components of stainless steel tableware are iron, chromium and nickel alloys, which have 60% - 75%, 10% - 20% and 2% - 10% respectively. In addition, they also contain trace metal elements such as manganese, titanium, cobalt and molybdenum, which are indispensable trace elements for the human body. The human body cannot synthesize by itself and must ingest them from the outside. The research shows that the food cooked with stainless steel tableware contains more iron, chromium and nickel than that cooked in other pots. At the same time, it also contains trace elements such as manganese, molybdenum and cobalt, which are extremely low in ordinary food. If the human body lacks one or several trace elements, it will suffer from a variety of diseases.

Trace element chromium participates in sugar and fat metabolism, can enhance cholesterol decomposition and excretion, and reduce the incidence of coronary heart disease. Nickel is a component of cell membrane, which can activate insulin and reduce blood glucose. Manganese is involved in bone growth and development and hematopoiesis, and is closely related to reproductive function. Molybdenum is a component of various enzymes in the human body and directly participates in the metabolism of the body. Cobalt is the active center of vitamin B12, which can promote the formation of red blood cells ("hematopoiesis"), and also affect the absorption and metabolism of phosphorus, magnesium and iron.

Nutritionists pointed out that the long-term lack of trace elements such as chromium, nickel, manganese, cobalt and molybdenum in the diet will increase the incidence of diabetes and cardiovascular and cerebrovascular diseases (such as coronary heart disease, stroke, etc.). Therefore, the common use of stainless steel tableware will not only benefit the elderly, especially the elderly patients with diabetes and cardiovascular and cerebrovascular diseases, but also benefit the growth and development of children.

Although the human body needs to be supplemented with some trace elements, some trace elements are still harmful to the human body. Stainless steel meals have a certain degree of corrosion resistance, but in any case, bacteria will still breed after being shelved for a long time, and they should be disinfected after a period of time.

Whether stainless steel tableware is safe or not depends on personal cleaning habits, and it will also be related to the material of the tableware itself. Generally speaking, it is not too harmful, but if it is not used correctly, trace metal elements in stainless steel will penetrate into the body and cause certain harm.

Advantages: the advantages of stainless steel tableware are obvious. It can be reused, with fine workmanship. Good stainless steel products are corrosion-resistant, easy to clean and not easy to damage.

Disadvantages: poor temperature resistance, easy to burn if you don't pay attention; Unqualified products have high content of heavy metals, which are harmful to health.

However, improper use of stainless steel tableware will deform and change color, reduce service life, and even affect human health. Therefore, the following points should be paid attention to when using:

First, when using stainless steel tableware, do not cook and store sour food. Acid will promote the release of chromium and nickel contained in stainless steel tableware into food, which is harmful to human health.

Second, you can't cook traditional Chinese medicine in a stainless steel pot. Generally speaking, traditional Chinese medicine contains a variety of alkaloids, organic acids and other components. Under heating conditions, these components are prone to chemical reactions, which will make the drug ineffective, and even produce some chromium compounds with greater toxicity.

Third, do not wash stainless steel tableware with strong alkaline or oxidizing chemicals, such as baking soda, bleach, sodium hypochlorite, etc. Because these substances are strong electrolytes, they will react electrochemically with stainless steel.

Fourth, stainless steel materials cannot be burned empty. Because the thermal conductivity of stainless steel is lower than that of iron and aluminum products, and the heat conduction is relatively slow, air burning will cause the aging and falling off of the chrome coating on the surface of cookware.

Through the above points, we can avoid excessive heavy metals.