How to choose kitchenware and what should we pay attention to when using kitchenware?

Kitchenware is a general term for kitchen utensils. Kitchen utensils mainly include the following five categories: The first category is storage utensils; the second category is washing utensils; the third category is conditioning utensils; the fourth category is cooking utensils; the fifth category is dining utensils.

Kitchenware purchase

One of the general development trends of kitchen equipment is the increase in stainless steel products. Compared with traditional aluminum products, iron products, and enamel products, it has many advantages:

1. Aluminum products are easy to be oxidized and corroded, iron is easy to rust, and enamel products are afraid of corrosion. The stainless steel cookware are not oxidized and corrosion resistant.

2. The strength of aluminum is low, and it is easy to lose shape. The enamel of enamel products is hard but very brittle, and it is also afraid of collision, while stainless steel products are not afraid of collision.

3. Aluminum products are easy to adsorb objects, which is good for the growth of bacteria and grass, and become black after oxidation, which is not easy to wipe, which affects the appearance. Stainless steel has hard texture, good smoothness and few attachments, which is beneficial to hygiene.

4. From the perspective of the impact on the human body, some people abroad call aluminum cookware "the thief who steals life", and believe that if the aluminum content of the human body exceeds 50-150 mg, it will cause premature aging.

It can be seen from the above four points that it is imperative for stainless steel products to enter the kitchen. Therefore, young friends should consider from a long-term perspective when choosing household kitchen utensils. In addition, we can first consider the following aspects when buying.

Do not use matters

1. Avoid using paint or carved bamboo chopsticks. The paint on the chopsticks contains chemicals such as lead and benzene, which are harmful to health. The carved bamboo chopsticks look beautiful, but they tend to hide dirt, breed bacteria, and are not easy to clean.

2. Avoid using all kinds of decorative porcelain as condiments. The ingredients are best contained in glassware. Colored porcelain contains lead, benzene and other pathogenic and carcinogenic substances. With the aging and decay of colored porcelain, the radon in the pattern paint will pollute the food and be harmful to the human body.

3. Avoid cooking mung beans in an iron pot. Because mung bean contains elemental tannins, it will turn into black tannin iron under high temperature conditions, which will make the mung bean soup black and have a special smell, which not only affects the appetite and taste, but is also harmful to the human body.

4. Avoid boiling Chinese medicine in stainless steel pot or iron pot. Because traditional Chinese medicine contains a variety of alkaloids and various biochemical substances, under heating conditions, it will have a variety of chemical reactions with stainless steel or iron, which will make the medicine ineffective and even produce certain toxicity.

5. Avoid using ebony wood or wood with peculiar smell as cutting board. Ebony wood contains peculiar smell and toxic substances. Using it as a cutting board not only pollutes dishes, but also easily causes vomiting, dizziness, and abdominal pain. Therefore, the first choice for folk chopping boards is ginkgo wood, saponin wood, birch and willow wood.