![]() ![]() Although they do an excellent job of removing stuck-on food, all stainless steel cookware makers caution that abrasives can scratch the surface of the cookware. Don't use metal scouring pads or abrasive cleaners.Follow the manufacturer's directions for use. Use a non-abrasive cleaner-like Bon Ami Powder Cleanser or Bar Keepers Friend-for general cleaning, stain removal, and keeping the cookware shiny as new.Dry with a lint-free cloth after rinsing to prevent water spots. Do not allow stainless steel pans to air dry.Avoid pitting by allowing water to come to a boil before adding salt when cooking pasta.PIPE TAP SPEEDS should be between one-half and three-quarters of the speeds of taps of comparable diameter and pitch. Some features of roll-form taps are often. Roll-form tapping is also suitable for applications that require safety-critical threads (Table 1). Suggested speeds are 50 to 100 higher than the suggested speeds for cutting taps in similar applications. Roll-form taps made from hardened HSS are able to produce quality threads in brass and low-carbon steel, as well as in difficult-to-machine materials like titanium and stainless metals. If not using oil, allow any refrigerated foods to come to room temperature before adding them to a hot stainless steel pan. THREAD FORMING TAPS generally form threads more efficiently at higher speeds.Allow the oil to become hot before adding food. Help prevent burned-on food by preheating the stainless steel cookware before adding the oil.Tips to Keep Stainless Steel Cookware Looking Great Longer Bleach will stain and damage stainless steel. The Spruce Home Improvement Review BoardÄon't use chlorine bleach on your stainless steel cookware. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |