Notes

Before using stainless steel tableware, it must be scalded and washed several times with boiling water for high-temperature disinfection.

2. Stainless steel products should not be in prolonged contact with substances containing salt such as soy sauce and soup (or other acidic or alkaline substances) to prevent rusting.

Sometimes, the inner side of stainless steel vessels may develop some red or rust spots due to the influence of substances such as iron contained in the contents. It can be soaked in warm water with diluted vinegar for 30 minutes and then thoroughly washed.

4. Avoid knocking, dropping, colliding and strong impact on stainless steel products, otherwise they may deform, affecting their appearance and usage effect.

5. Stainless steel utensils should be cleaned with a soft cloth, warm water and diluted tableware cleaner. Do not use alkaline bleach, metal loofahs, chemical cloths, etc.

6. To prevent the formation of odors or stains and to ensure long-term clean use, please clean it thoroughly and let it dry completely.