Avoid prolonged storage of highly acidic or alkaline foods-such as vinegar, lemon juice, or heavily salted/pickled items-and limit contact time to under two hours. Even with 304 or 316 grade stainless steel, avoid continuous contact with ingredients having a pH below 4 or above 9 to prevent the leaching of heavy metals.
Do not heat the container while empty or dry; localized temperatures exceeding 400°C can damage the protective oxide layer and release trace amounts of metal oxides. Ensure the container always holds liquid or food during use, and do not exceed 2000W of power when using an induction cooktop.
Do not fill double-walled stainless steel containers with hot oil; the gas trapped between the walls expands when heated, and excessive temperature differentials can lead to an explosion, posing a risk of burns.
Standard stainless steel containers are not suitable for microwave heating; only specific 316L products with optimized structural designs are compatible with microwaves, ovens, and other such appliances.
1. Avoid storing acidic foods (such as vinegar or tomatoes) for extended periods, as this may cause trace amounts of metal to leach out.
2. Do not scrub with steel wool, as this can damage the protective passive layer; cleaning with a sponge or soft cloth is recommended.
3. Avoid environments involving rapid temperature changes, as sudden thermal shock may cause the container to warp or crack.
