Daily maintenance of stainless steel ovens requires timely use of neutral cleaning agents and soft cloths to wipe off oil stains, avoiding strong acid and alkali cleaning agents. After cleaning, thoroughly dry and regularly apply edible oil for rust prevention

Newly purchased stainless steel tableware can be disinfected by soaking it in boiling water for 10-15 minutes before first use, or wiping it with diluted white vinegar or baking soda water and rinsing it clean.

When using stainless steel tableware, attention should be paid to the certification of stainless steel materials for food contact (such as GB 4806.9) and whether they comply with relevant national safety standards.