What should I pay attention to when choosing a stainless steel food supplement pot?

The pots and pans are made of various materials, and some of them seem to be indistinguishable at first glance, but they are still different in use. And novice parents usually choose to buy stainless steel, so what should be paid attention to when choosing stainless steel food supplement pot?

Precautions for buying stainless steel complementary food pot

At present, the food supplement pots made of stainless steel on the market are mainly concentrated in the boiling pot (some with the steaming grid) and the frying pan. The pot made of stainless steel has the characteristics of fast heating, uniform heat conduction, no rust, and the food is not easy to stick to the pot.

These stainless steel pots are mostly made of iron, chromium and other metals mixed with other elements (such as nickel, aluminum, molybdenum, titanium, niobium, copper, etc.), with a bright appearance.

For the prudent mother, if you want to verify the quality of the stainless steel pan, you can use a magnet to judge when purchasing. The ones that can be attracted by the magnet are those that contain chromium and do not contain nickel, which have poor anti-corrosion properties. Products containing chromium and nickel have strong anti-corrosion performance.

In addition, stainless steel pots will be divided into 304 or 304L stainless steel, and 316 or 316L stainless steel. Note that the difference between L and without L is only the content of carbon element, the content of other elements is the same. Adding L means that the content of carbon is lower and it is more resistant to corrosion.

As many products claim, compared to 304 stainless steel, 316 stainless steel is already a medical grade material with higher performance and quality. Because 316 steel is added with molybdenum element on the basis of 304 steel, this greatly improves the corrosion resistance and wear resistance of stainless steel. Therefore, if economic conditions permit, it is recommended to buy 316 or 316L.

When using a stainless steel pot for the first time, apply some vegetable oil on its inner surface, dry it on the fire, and then rinse it off. Because in the production process of stainless steel pots, due to the extension, stamping and other processes, the metal surface will have many small holes that are invisible to the naked eye, and it is easy to accumulate dirt, which can be taken away with vegetable oil.