[Asia Economy Reporter Seo So-jeong] When using stainless steel frying pans or pots for the first time, some abrasive components may remain, so they should be removed before use. Abrasives are materials used to scrape or smooth the surface of metal.
According to the Ministry of Food and Drug Safety (Commissioner Kim Gang-rip) on the 31st, stainless steel is widely used for cookware such as pots because it is resistant to rust and has excellent durability and heat resistance. However, some precautions should be taken for safe use.
In particular, newly purchased products may have some abrasive components remaining, so they should be thoroughly wiped with a paper towel soaked in cooking oil.
For burnt marks or stubborn stains that are not easily removed with a scrubber, it helps to boil diluted vinegar water in the cookware and then wipe it clean.
Since stainless steel can rust if stored while still wet, it should be dried after use. To remove rust, it is recommended to use metal-specific cleaning agents.
Also, to use metal kitchen utensils more safely, it is better not to leave cooked food in frying pans or pots but to transfer it to food containers for storage.
This is because acidic foods such as vinegar and tomatoes, or salty foods such as pickled or fermented seafood, can damage the surface of metal cookware if stored for a long time.
The Ministry of Food and Drug Safety stated, "We plan to actively discover and provide practical safety information to add peace of mind to daily life."
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