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Liaoning Golden Kitchen teaches you how to safely choose Shenyang kitchen equipment!

The people regard food as their heaven. For ordinary people, Shenyang kitchen equipment is the first "close contact" with food. Faced with a dazzling array of kitchenware market, Liaoning Jinchu teaches you how to choose and use safely!

1. Shenyang kitchen equipment should be disinfected with vinegar first. When buying porcelain kitchenware, it is recommended to boil it in boiling water for 5 minutes, and then soak it in vinegar at room temperature for 1-2 hours, because ceramics will precipitate some toxic substances when they encounter acidic substances. For kitchenware that is not assured, soak it in vinegar for a few hours. If you find that the color changes significantly, you should discard it.

2. Brush must be gentle. Using steel wire balls and brushes to clean too hard will cause scratches on the surface of the kitchenware, which will easily lead to the precipitation of substances, and the uneven surface is more likely to harbor bacteria. Therefore, the general kitchen utensils can be cleaned with soft cloth, warm water and appropriate amount of detergent, or natural vinegar and flour. In addition, kitchenware also has a shelf life. Plastic lunch boxes and imitation porcelain dishes are best replaced once every 1-2 years.

3. The simpler the style of Shenyang kitchen equipment, the better. Consumers have to go to regular supermarkets to buy regular brands. Take the imitation porcelain kitchenware as an example, pay attention to whether there is a certificate of conformity and QS mark when purchasing. You can rub it with your hands vigorously. Really imitation porcelain kitchenware is very smooth and even in color. The inferior quality feels rough and will fade. It can also be judged by cooking that inferior imitation porcelain will foam and give off a smell. In addition, whether ceramic or imitation porcelain, light-colored or white is best when buying, and it is best not to buy colored patterns on the inner wall. When buying stainless steel kitchenware, pay attention to the number on the label. Generally, there are three codes: "13-0", "18-0", and "18-8". The first number represents the chromium content, and the back represents the nickel content. The larger the number, the stronger the anti-rust ability. You can buy it according to your needs. For example, forks and spoons do not need to be anti-corrosion, rust-proof is sufficient; pots and knives are better to be both anti-corrosion and anti-rust.