Unverified82% confidenceDecision RuleTime unknown
材质选择上304不锈钢刀片抗腐蚀且不易与蒜的硫化物反应产生异味，塑料刀片易染味变钝；接触蒜的部件避免选普通铁质，会加速氧化发黑
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82%
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Long-term
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Unverified内胆认准304不锈钢或食品级PP，避免铝内胆和不明涂层；304不锈钢盛装酸性菜（如番茄、醋）更耐腐蚀，涂层款长期用刮花后有脱落风险78% similarUnverified标注304不锈钢的压蒜器要确认是否为『接触食品部分』全304，部分产品仅手柄为不锈钢而压仓为普通铁镀层，长期接触蒜的酸性汁液易生锈75% similarUnverified食品级抹刀材质应为304不锈钢，430不锈钢虽也常见但抗腐蚀性较弱，长期接触酸性食材（果酱、柠檬奶油）易出现锈斑75% similarUnverified内胆选316不锈钢优于304，因焖烧常装酸性/含盐食物（番茄、酸汤、咸粥），316的耐腐蚀性和抗氯离子能力更强，长期使用不易析出金属味73% similar
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