What is better for storing soy sauce and vinegar oil? Stainless steel? Glass?

Soy sauce, vinegar, oil and salt can be stored in plastic, glass and stainless steel containers.

Hotels usually store them in plastic buckets and pour them into some stainless steel bowls when they are used, which chefs usually call seasoning cans;

Needless to say, the glass container is safe, the only drawback is that it is easy to break;

Let's talk about plastics. The safest thing now is PP, which is relatively stable under the microwave high temperature of 120 degrees to MINUS 80 degrees. Many microwave lunch boxes are made of this material, followed by the most used PET material, which has good physical strength and anti-oxygen barrier. Therefore, many soy sauce, oil, drinks and so on. They are all packed in PET, but PET packaging is not resistant to high temperature, and it is harmful to deform or even dissolve above 70 degrees.

Therefore, it is recommended to use stainless steel, followed by glass and PP plastic.