Stainless steel kitchen utensils Caution: 
        ① Because stainless steel thermal conductivity, bottom heat slowly, the temperature tends to be concentrated, so use stainless steel kitchenware firepower should not be too larger,you should try to make the bottom of the heating surface wide and uniform, so that the pot can save fuel and avoid burning the food. 
        ② pot if bond charred food, available water until soft and then with bamboo, wood and gently scrape off without scraping knives and other sharp instruments; wash and dry place to place after wipe dry with a soft cloth. 
        ③ sharp utensils to avoid collision with hard objects to avoid scratch marks deflated affect the appearance and sealing performance 
        ④ kitchen after a period of time, since the stainless steel surface layer of mist will make kitchenware surface dark. Then use a soft cloth wiping stained with scouring powder or detergent, which can restore the light. If the outer surface blackened by smoke, this method can also be used. 
        ⑤ When using stainless steel pot, do not let the bottom of the pot there is water damage. Especially when used in the briquettes furnace, since the inner briquettes containing sulfur dioxide and sulfur trioxide generated during combustion, it is necessary to generate a sulfurous acid to water and sulfuric acid, from the corrosive effect of the bottom of the pot.