They say too many cooks ghost. The pots and pans do wrong, too. That is why when it comes to kitchen supplies restaurants, several important decisions such as choosing the right cookware for the job. Most pots and pans are used in commercial kitchens are aluminum or stainless steel. Some cooks also use French and pig iron steel, but these items need special care that is ineffective for most busy kitchen.
Whether shopping facilities, restaurants, catering businesses or even their own home kitchens, chefs opt for pots and pans trade than what you would typically find in a home improvement store true. Commercial-grade cookware is tested for reliability and consistency of heat, so the chef said the construction firm will be reliable and durable to meet their needs.
We asked the chef and a food safety expert to share the pros and cons of stainless steel and aluminum cookware to help you choose.
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Aluminum hot and cools quickly, making it popular with short-order cooks who need to work quickly. “However, the handle also get hot fast, so you have to be really careful,” Kevin Callaghan, chef / owner of Acme Food & Beverage Co. in carrboro, NC said.
It is relatively inexpensive, which appeals to restaurant owners on a budget.
“Aluminum with lighter weight, which is great when you’re on the go all day or night pots and pans,” Callaghan said.
Acid reduces aluminum and it can leach into food. “It is usually recommended to avoid using aluminum cookware for foods with a high acid or salt as tomato sauce or sauerkraut except the kitchen appliances have been anodized,” Cheryl Luptowski, employees public information at NSF International, an Ann Arbor, MI public health and safety organization said.
Chemical reaction “finally etch and Wrap the pan and make them useless,” Scott Dolich, Bent Brick chefs in Portland, OR said. But because they are inexpensive, aluminum pans can be easy and low-cost alternative.
Stainless Steel Cookware
“Stainless boilers and pans are balanced better because they’re heavier,” Callaghan said. “And the steering wheel usually stronger because this metal is more difficult.” But as aluminum, they also get hot, so handle with care.
kitchen appliances in stainless steel thermal storage, making it useful for dishes with long cooking time.
Nonreactive surface means you can cook almost anything in it. “Most manufacturers recommend not allowing acidic foods or salty to sit for long periods of stainless steel cookware, such as any insoluble salt can pit the surface,” said Luptowski.
Stainless steel is more expensive than aluminum, but it lasts longer, making it more efficient.
“Thin-gauge Wok products will burn easily,” Dolich, who also owns the kitchen staff warned. Avoid this by choosing the pan with a thickness of the upper and lower equal.
You can learn more types of cookwares in the article http://www.sourkitchen.com/best-ceramic-cookware-reviews-buying-guide/