Every day we use range hoods, gas stoves, non-stick cookware and other kitchen utensils, but most people do not know that the service life of kitchenware is also strictly limited. If the kitchen utensils are in the state of “extended service” for a long period of time, it is unfavorable for their health and life-threatening. The United States "Huffington Post" recently published a paper, published "from the kitchen of the seven major health risks."

Non-stick pan damaged. Albert Levy, clinical professor of medicine at the Mount Sinai Medical Center in New York, said that the United States Environmental Working Group (EWG) study said that when the non-stick heating exceeds 260 degrees Celsius, it will release at least six toxic gases, including two carcinogenic Gas, two global pollutants and a deadly chemical. Once the non-stick coating is scratched, it is easy to release colorless and odorless harmful gases even at lower temperatures.

[Experts recommend] Once the non-stick paint is damaged, it should be replaced.

Wash the dishes and brush off hairs. Registered dietitian Dr. Deborah O'Reilly says that taking a brush that has been used for a long time will make it easy to lose hair, fall into the food, and cause serious damage to the throat or gastrointestinal tract. In the same way, if the dish brush is used for a long time, the bristles will become sparse and the germs in the grooves will be more susceptible to germs.

[Experts suggest that the brush should be changed once every two or three months. If it doesn't reach the end of its life, it should be replaced with a new one.

Plastic lunch boxes have scratches. Dr. Li Wei said that plastic food containers are too old or scratches, it is easy to release bisphenol A (BPA), enter the body through food and beverages. A number of studies have found that there is an important link between BPA and various health problems such as cancer, heart disease, and obesity.

[Experts recommend] Plastic products such as plastic food boxes and baby bottles should be changed every year. Any scratches should be discarded immediately.

The cutting board is discolored. Professor Levy said that both solid wood cutting boards and plastic cutting boards need to be replaced on a regular basis. Although bactericidal cleaners or soapy water can remove bacteria from the surface of the cutting board, grooves such as knife marks on the cutting board can easily hide bacteria, and the color of the cutting board is deepened, making it difficult to disinfect.

[Experts suggest] Chopping boards should be replaced at least once every 3 years. Once deep cutting marks on the cutting board are found and the color becomes dark, they should be thrown away immediately. After use, scrape the remaining juice on the cutting board and rinse it carefully. It is best to use boiling water again and expose it to sunlight for at least 30 minutes.