Notes: 1. Matters needing attention: Before use, stainless steel edible utensils must be washed with boiling water or rice water several times to ensure cleanliness. 2. Avoid tipping, falling, collision and strong impact, otherwise it will cause deformation of stainless steel products, affecting the appearance and use effect. 3. Stainless steel products should not be in contact with soy sauce, vinegar, salt and other substances for a long time to extend the service life. 4. The inside of stainless steel utensils may sometimes produce some red spots due to the effects of iron and other substances contained in the contents. You can use warm water and dilute vinegar to soak for 30 minutes, then fully clean it. 5. Stainless steel utensils should be cleaned with a soft cloth and ordinary detergent. Do not use alkaline bleach, metallic vegetable cloth, chemical rags, etc. 6. In order to prevent the generation of odors or stains, and can be used for long-term cleaning, stainless steel utensils should be cleaned and fully dried after use. 7. After the stainless steel utensils are heated at high temperature, do not directly touch them to avoid scalding.
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