Luxury 6pcs Food Silicone Kitchen Utensils Set With Wooden Handle
| Product Name |
Kitchen Utensil Set |
| Material |
Silica Gel |
| Color |
White |
| Function |
Anti-slip, Anti-heat |
| Logo |
Customization Accepted |
| Handle Material |
Wooden |
| Style |
Modern Simple |
| Category |
Scoop set |
As a new type of kitchen utensils, silicone kitchenware has the advantages of being soft, non-toxic and non-stick coating, so it is now widely used around the world. Compared with plastic kitchenware that is not heat-resistant, silicone rubber cookware can withstand high temperatures of 200°C and maintain its original shape. In the future, this new type of silicone rubber cookware is very likely to replace traditional iron cookware and be accepted by consumers all over the world. In fact, , silicone is a synthetic rubber produced by combining silicon with carbon, hydrogen, oxygen, and other elements.
There is no doubt that the raw material used for silicone kitchenware is silica gel, and the main component of silica gel is a natural component that exists in sand, stone, and crystals. Silicone is just like the tempered glass we usually see. It is non-toxic, colorless and odorless and does not dissolve other solvents except water, strong alkali and sulfuric acid. Its chemical properties are very stable, so silicone kitchenware is very environmentally friendly. polluted.
Compared with other iron, stainless steel and porcelain kitchen utensils, silicone kitchen utensils also have many very popular advantages. Silica gel is a kind of enzyme-based adsorption material. It has high wear resistance, corrosion resistance, temperature adaptability and high temperature resistance. Therefore, it is not prone to rust, heat, breakage and other problems during the use process.
In addition, silicone kitchenware also has a high temperature adaptability, so it can be used in daily life for both hot and cold drinks. Moreover, it can also play the role of heat insulation in cold winter, and it will not burn the user's hands while insulating.
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