Notes on cleaning fiberglass chopsticks Do not use a hard object similar to stainless steel sponge to clean the decorative metal of chopsticks. Use a rag to wipe it. If you use stainless steel sponge to clean the decorative metal of chopsticks for a long time, it will damage the decorative metal of chopsticks, and then fall off and fade.Notes on using fiberglass chopsticks The bearing temperature of fiberglass chopsticks is between 356 and 482 degrees Fahrenheit, and the maximum temperature of the oil can reach 572 degrees Fahrenheit. Please do not put the fiberglass chopsticks in the boiling oil pot for a long time, otherwise chopsticks will melt or deform in different degrees. The Benefits of Using Chopsticks Children who use chopsticks are smarter and have better hand-eye coordination. Using chopsticks from childhood can strengthen the fine movements of the hands. Clamping this little action requires more than five fingers. More than 20 joints and 50 muscles in wrist, arm, shoulder and so on need to be used. At the same time, hand and eye need to cooperate closely to clip food into the mouth. Such complex movements can promote the development of the child's brain. It is a very useful training for the child's brain. Package Included A delicate packing box 10 pairs of chopsticks
【Dishwasher Safe】Bear 356°F high temperature, will not melt, will not bend, or break, you can rest assured that the use of dishwashers or disinfection cabinets.
【Health Protection】Made of high quality glass fiber material, high temperature resistance, no paint, no odor, never mildew, easy to clean, to protect your health.
【Easy to Use】NON-SLIP design, perfect craftsmanship, high-quality feel, so that you can easily control in a variety of catering scenes.
【Long Service Life】Not deformed, not mildewed, not fading, even if used for several years, also like the new.
【Widely Applied】These chopsticks are ideal for sushi, rice or noodles, and for catering, restaurants, buffets, cafeterias, diners, cafes or any place where Asian cuisine is served.
