I. Proper Cleaning Method
Wash while hot for the easiest cleaning. Don't leave it out for too long after eating; dried oil and soup stains are difficult to remove and easily leave marks.
Use a soft cloth/sponge. Don't use steel wool; it will scratch the surface, damage the rust-proof layer, and make it more prone to rusting and blackening later.
Use warm water and neutral detergent. Do not use strong alkaline or acidic cleaners (such as strong scouring powder or toilet cleaner), as they will corrode stainless steel.
Dry immediately after washing. Long-term water residue will cause white spots and watermarks, especially in areas with hard water.
For stubborn stains, soak in baking soda and warm water for a while, then gently wipe away.
II. Usage Precautions (Very Important)
Do not store for extended periods. Dishes high in salt, vinegar, or acid, as well as soups, sauces, and pickles, may corrode, discolor, or even leach heavy metals if left for more than 2-3 hours.
Do not dry-heat or heat without food; this will deform and discolor the plate, damaging the material's stability.
Avoid strong impacts with hard objects, as this can easily cause dents and scratches, affecting the product's lifespan.
To treat mold and odors, soak the product in a mixture of white vinegar and hot water for 10 minutes, then rinse thoroughly.
Do not use the product if these conditions occur: Severe rust; Large areas of blackening and peeling; Deformation and cracks.