Material: stainless steel A very cost-effective six sets tableware finally shelves��Stainless steel tableware clever cleaning tips:The abandoned carrot head on fire after a roasted, used to wipe stainless steel cutlery, so as not to hurt the surface finish.Stainless steel tableware products advantages:�� Safer:* Completely prevent mildew: Never mildew, no bacteria.* Powerful Anti-corrosion: not overflow harmful metals: such as cadmium, manganese, chromium and other* Please be assured: eliminate any harmful substances: such as paints and melamine materials potentially harmful ingredients�� Easy to clean:* Completely solve the food or dirt in the traditional chopsticks body penetration and adhesion, rinse with water or wipe-clean with a damp towel, for easy storage and portability�� more durable:* Long shiny than gold and silver, more durable, and thus more economical�� more environmentally friendly:* As an alternative to the traditional chopsticks and upgrade products, more conducive to saving wood forest protectionThree: stainless steel tableware Caution:1. Do not store some of the acid alkaline foods for a long time. Leftover food should be promptly drained, long term storage of these foods, which is very susceptible to corrosion of stainless steel cutlery electrolyte, the electrolyte reacts with the metal of which may produce harmful toxic substances harmful to human health.2. Try not to boil medicine with stainless steel products. In the high temperature environment of the acid-base ingredient in traditional Chinese medicine will work with stainless steel elements contained in a chemical reaction, after eating this drug is likely to cause adverse effects on health.3. Wash stainless steel utensils should not use alkaline detergent and strong oxidizing these detergent brush stainless steel cutlery, stainless steel will react damage the stainless steel surface corrosion-resistant layer, affecting the appearance of stainless steel cutlery, it is easy stainless steel making raw rust. Rust is harmful to human health.









