How to maintain stainless steel？

I. Daily Usage Precautions
Youdaoplaceholder0 Control the heat ‌
Cooking over medium-low heat is sufficient to meet your needs, and avoid the flame exceeding the bottom area of the pot. Stainless steel has good thermal conductivity. Dry heating or high heat can easily cause the bottom of the pot to turn yellow and the coating to fall off.
Youdaoplaceholder0 Avoid sudden temperature changes ‌
Do not immediately rinse the hot pot with cold water after cooking to prevent deformation. If rapid cooling is needed, it can be rinsed with hot water.
Youdaoplaceholder0 Preheating temperature control ‌
The non-stick effect requires preheating to 160-180℃. It can be tested by dripping water droplets: If the water droplets roll in the pot without evaporating, the suitable temperature is reached.
Ii. Cleaning and Decontamination Techniques
Youdaoplaceholder0 Clean ‌ in time
After each use, clean with warm water and neutral detergent. For stubborn stains, soak them in white vinegar or baking soda and then wipe. Avoid using steel wool balls. It is recommended to use scouring pads or soft cloths.
Youdaoplaceholder0 Deal with charring/yellowing ‌
When burning the pot, add water to boil and soften the residue, and clean it up with a wooden spatula.
If it turns yellow, you can wipe it with heated white vinegar and water, then rinse and dry it.
Youdaoplaceholder0 Deep maintenance ‌
Regularly remove the oxide layer with a dedicated stainless steel cleaner to restore the luster.
Iii. Maintenance Details for Extending Lifespan
Youdaoplaceholder0 Choose ‌ for kitchenware
Use wooden or silicone spatulas to reduce metal scratches.
Youdaoplaceholder0 Storage specifications ‌
After being completely dry, stack them and place soft cloth between the POTS to prevent friction.
If not used for a long time, apply a thin layer of oil to prevent rust.
Youdaoplaceholder0 Avoid corrosion sources ‌
Avoid prolonged contact with acidic foods (such as tomatoes and lemon juice), as high temperatures may accelerate metal reactions.