3 Quart Stock Pot Hammered Finish Silver | Avalon Series
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A stainless steel pot with lid is one of your most important allies in the kitchen. Stainless steel cookware in general is extremely useful: it cooks great, it looks great, and it saves money. Let's talk about stainless steel pots and pans.
3 Quart Stock PotSilver | Oberon Series Dalstrong
Imagine hosting a dinner party. Your friends are ogling your kitchen, secretly envious, and they're not just looking at the appetizers. It's those gleaming stainless steel pots and pans, ranging from the coveted Allclad stainless lineup to the gorgeous Dalstrong pieces we've listed below, that are stealing the show.
Now, there's a reason these kitchen wonders are at the heart of countless saved recipes, cherished by grandmas and Michelin-star chefs alike. First and foremost, they're the masters of even heat distribution. You know that perfectly browned steak or that sauce with no burnt bottom? Yep, thank stainless steel for that. These pots and pans distribute heat uniformly across their surface, ensuring that everything cooks evenly. No more pesky hot spots or half-cooked pancakes
But wait, there’s more! Ever tried scrubbing out burnt-on bits from some other pans? It's a huge chore. Well, our shiny stainless steel cookware not only looks good; it's also ridiculously easy to clean. A quick dance with some warm soapy water, and voilà, they're back to their sparkling best.
Lastly, let's talk about durability. You could think of them as the superhero of your kitchen – resilient, almost invincible, and always ready to serve. Stainless steel is resistant to rust, corrosion, and staining. Some of these pots and pans are even passed down as family heirloom. So, these pieces aren’t just a one-time thing; they're in it for the long haul.
To sum it all up, stainless steel pots and pans (especially when paired with aluminum) are more than just kitchenware; they're trusty sidekicks, the unsung heroes that make the culinary dreams of home cooks everywhere come alive. Whether you’re whipping up a classic recipe or experimenting with a new dish, with these tools by your side, your kitchen adventures are bound to be legendary.
9" Frying Pan & Skillet ETERNA Non-stick | Oberon Series
Let’s dive deep into the culinary realm of clad stainless steel – the rockstar of the kitchen world.
To the untrained eye, a pan is just a pan. But you and I know there’s a world of difference beneath that polished surface. Enter: clad stainless steel. Now, for those not in the know, “clad” basically means a pot or pan is made with multiple layers of different metals. It’s like a delicious sandwich, but for cookware! And among these, the triply stainless ones and those flaunting a copper core are the crème de la crème.
Think of that triply stainless design – showcased beautifully by sets like the Anolon triply or the iconic Cuisinart chefs classic – brings together the best of both worlds. On one side, you have the durability and polish of stainless steel. On the other, an inner core (often aluminum or copper) that ensures rapid and even heat conduction. This translates to food that cooks uniformly, whether you're searing a steak or simmering a delicate sauce.
Speaking of the copper core, it’s kind of like the secret sauce of the cookware universe. Copper, being an excellent conductor of heat, elevates these pans’ performance, making them respond quickly to temperature changes. So, whether you're quickly boiling water or need to turn down the heat in an instant, these pots and pans got your back.
These pots and pans are sturdy. Like, “survive the apocalypse” sturdy. Whether you’re using them on modern induction cooktops, which can be quite demanding, or subjecting them to the fiery passion of grill pans, they stand tall, hardly showing a scratch.
When you pick up a clad stainless steel pot or pan, you're not just holding a piece of cookware. You're grasping centuries of innovation, a dash of artistry, and a whole lot of culinary potential. So, the next time you're whipping up something in the kitchen, give a little nod to that shiny marvel – it's doing a lot more than you think.
5 Quart Stock Pot Hammered Finish Black | Avalon Series
Picking out top-notch stainless steel cookware can be dazzling yet utterly confusing. But fear not, dear reader, for I've got your back. As you navigate the surprisingly perilous world of purchasing cookware, keep these important aspects in mind:
Think of the stainless steel and aluminum clad cookware as the luxury sedans of the kitchen highway. When it comes to heat distribution, they're hard to beat. A copper core is the culinary equivalent of a turbocharged engine, tucked neatly between layers of stainless steel. This isn't just a cookware composition – it's a love letter to even cooking.
Whether you're on a slow simmer or high-heat sear, these pots and pans ensure your culinary creations receive the consistent warmth they deserve.
The weight of the cookware matters more than you might think. Too heavy, and it becomes cumbersome to use. Too light, and it might not retain heat well or could warp over time. Ideally, you'd want a balanced weight that ensures both heat retention and ease of use. Pay attention to the thickness of the base; thicker bases generally offer better heat distribution and are less prone to hotspots.
While the primary purpose of cookware is functional, there's no reason why it can't be stylish too. The finish of your stainless steel cookware can range from a mirror-like shine to a brushed matte. Some pieces even boast intricate designs or patterns etched into the exterior. Consider what fits best with your kitchen's decor and your personal aesthetic. After all, for many, the kitchen is the heart of the home, and a good-looking pot or pan can elevate the entire ambiance.
The way a pot or pan feels in your hand is essential for a satisfying cooking experience. Look for pieces with ergonomically designed handles that are comfortable to grip, especially during prolonged cooking sessions. Riveted handles offer durability, ensuring that they don't get loose over time. Additionally, heat-resistant handles are a plus, ensuring that even after a long simmer, your hands remain safe from unwanted burns.
3 Quart Stock Pot ETERNA Non-Stick | Oberon Series | Dalstrong
While glass lids are visually pleasing, they aren't the only option. Some chefs prefer solid stainless steel lids as they can handle higher oven temperatures. The key is to find lids that fit snugly, sealing in heat and moisture, allowing your dishes to cook evenly. Vented lids can also be a useful feature, as they allow steam to escape and prevent boil-overs.
Not all cookware pieces are created equal, and your kitchen deserves the cream of the crop. So, when perusing those sets, keep your eyes peeled for essential pieces of cookware, the unsung workhorses of the kitchen. We're talking about the ever-versatile 2-quart saucepan (perfect for those Sunday morning pancakes), the dynamic 10-inch skillets (hello, perfect omelettes), and the robust 3-quart sauté pan (did someone say stir-fry?).
And if they come flaunting those nifty glass lids? Well, consider that the cherry on top. A saucepan with lid is hard to beat. It’s like having a window seat to your food’s grand performance!
Remember, a cookware set is only as good as its weakest pot. Look into how the pieces work and their heat conduction prowess. But don't stop there. Check if your desired set is also a good fit for modern induction cooktops. The last thing you want is a set that’s all looks and no compatibility.
Finally, consider the manufacturer's warranty and the brand's overall reputation. A company that stands by its products with a long-term warranty or satisfaction guarantee is usually a good sign. Take a moment to read user reviews and perhaps check for any awards or certifications the brand might have received. These can be indicative of the product's overall quality and durability.
Investing in stainless steel cookware is akin to buying a tailored suit or a custom-made dress. It needs to fit right, look stellar, and last a long while.
Dalstrong has made a name for itself making high-quality knives and kitchen accessories, and their cookware is hard to beat. Check out our favorites below.
1. 3 Quart Stock Pot | Hammered Finish Silver | Avalon Series | Dalstrong
Meet the Avalon Series stock pot from Dalstrong. Named after that legendary island from King Arthur's tales, this pot's all about blending mythic quality with everyday kitchen genius. With its 5-Ply design and a copper forged foundation, this pot is a rockstar of heat conductivity, getting your meal sizzling in no time. The 18/10 stainless steel layers make sure your food not only heats up evenly but also keeps its true flavors and colors. Beyond being a great cooker, it's also built like a tank – solid, sturdy, and ready to stand up to some serious culinary action. Whether you're whipping up a quick sauce or slow-cooking a stew, this pot’s got your back.
PROS:
The copper forged foundation teams up with 18/10 stainless steel for top-notch heat conductivity, making sure your food cooks evenly and quickly.
Its thick build means no warping or denting, no matter how hot things get.
That angled handle isn’t just for show – it gives you a comfy and secure grip every time you’re cooking.
With its ability to jump from stovetop to oven, it’s like the Swiss army knife of pots.
CONS:
Considering its top-tier materials and design, it might weigh a bit heavier than you might be used to.
Its stunning appearance might make you feel bad for not using it every day. (But hey, that’s on you!)
2. 9" Frying Pan & Skillet | ETERNA Non-stick | Oberon Series | Dalstrong
This gorgeous 9" frying pan is your magical ally in the kitchen. Dalstrong’s Oberon Series skillet isn't just a pretty face; it's set to take your culinary game to legendary levels. The 3-ply aluminum core conducts heat like a champ, ensuring your dishes, whether they're crispy bacon or those tricky-to-get-right omelettes, cook evenly every time. And here's where our stainless steel obsession comes in: those thick layers of 18/10 stainless steel make sure this pan has longevity in its sights. Plus, they excel in browning and braising tasks. The Eterna® non-stick coating is a game changer.
PROS:
With the 18/10 stainless steel cladding, this pan's life is dramatically extended. Plus, your browning and braising games will be on point.
Eterna® non-stick is amazing, lasting 26 times longer than some popular brands.
Compatible with all stovetops and optimized for induction, plus oven and broiler safe up to 500°F.
This skillet's perfect for those who love to fry, sauté and sear.
CONS:
If you're used to lighter pans, the medium-weight might take some getting used to. But trust us, it's worth it.
If you're looking for something a little bigger to fit more food in, check out the 12" frying pan listed below.
3. 5 Quart Stock Pot | Hammered Finish Black | Avalon Series | Dalstrong
This 5-Quart Stock Pot is the bigger, bolder sibling to the 3-Quart pot - dressed in sleek black and with an added dose of capacity. Perfect for making a big batch of chili, with the pot's 5-Ply Copper Forged Foundation ensuring everything heats up evenly. The 18/10 stainless steel layers and premium aluminum work their magic behind the scenes, retaining heat and preserving flavors. And hey, if you’re showing off your pot to friends, that side handle isn’t just a looker – it's designed for easy lifting and shifting, with the Dalstrong lion insignia on the lid adding a touch of majesty.
PROS:
With 5 quarts in hand, you’ve got more room to cook up a storm compared to its 3-quart counterpart.
The side handle makes sure you're transferring dishes from oven to tabletop like a seasoned pro.
It rocks the same 5-Ply copper forged foundation and 18/10 stainless steel combo for impeccable heating and flavor preservation.
The black hammered finish not only looks killer but also gives that extra touch of distinction in your kitchen lineup.
CONS:
As with the 3-quart sibling, premium performance might come with a premium price tag.
Given its size, you might find yourself volunteering (or being volunteered) for more dinner parties.
4. 12" Sauté Frying Pan | Silver | Oberon Series | Dalstrong
If you thought the 9” was magical, the 12" sauté frying pan from Dalstrong's Oberon Series is like the elder wand of cookware. At the heart, a 3-ply aluminum core is the real MVP, ensuring all your ingredients get the heat they deserve, consistently and evenly. Layers upon layers of nonreactive 18/10 stainless steel give your pan superpowers of perfect browning and braising, and basically making sure it'll be around long enough for your grandkids to fight over. And that brushed finish at the bottom isn’t just to make it look good; it’s all about that grip, making it a chameleon that fits smoothly on electric ranges, induction cooktops, and gas stoves.
PROS:
With that 18/10 cladding, this pan's here for the long haul. Longevity, browning, and braising? It’s got it all.
Size matters! At 12”, it’s the right kind of roomy for those bigger dishes or when you have guests over.
Switch from stovetop to oven effortlessly. Broiler safe up to 600°F is next-level versatility.
Remember that 9” skillet? This is its big bro. Same legendary performance, just more room to play.
CONS:
For more Tailored stainless steel cookwareinformation, please contact us. We will provide professional answers.
A pan this awesome can feel a bit hefty. It's medium-weight but remember, with great power comes... you know the drill.
While the 9” is perfect for solo dinners and smaller dishes, you might feel the 12" is overkill if you're cooking just for yourself. But hey, more room for leftovers!
5. 3 Quart Stock Pot | Silver | Oberon Series | Dalstrong
In the heart of this beautiful pot, we have the 3-ply aluminum core which is basically the secret sauce to evenly cooking anything from chunky chili to a delicate broth. But here's where the magic really happens: the extra layers of that glorious, nonreactive 18/10 stainless steel. The design? Pure luxury. The performance? A chef's dream. Switch from induction to gas to electric stovetops without a hiccup, then let it do its thing in the oven (safe up to 500°F). And when you’re done, that Oberon Series lid knob with the Dalstrong lion insignia will shine bright like a beacon, reminding everyone of the magic you just created.
PROS:
Perfect size for hearty meals: At 3 quarts, it's just right for family dinners, meal preps, or that massive pot of spaghetti sauce.
Stainless steel game is strong: The 18/10 cladding ensures durability, longevity, and brilliant cooking results.
Got a sneaky peek game? That thick 4mm tempered glass lid lets you keep an eye on things without losing heat.
Similar to its Oberon siblings, it's got that sleek, universal compatibility with all stovetops.
CONS:
While the 12” sauté pan is the big bro, this pot's the wise elder. Might feel a tad bit heavy, but hey, magic comes with its weight.
Oven secure up to 500°F, which is slightly less than the sauté and frying pan's 600°F. But honestly, 500°F is still pretty hot!
12" Sauté Frying Pan Silver | Oberon Series | Dalstrong
Stainless steel pots and pans require a touch of tenderness but, in return, they’ll serve you loyally for years. Let's delve into the alchemy of maintaining these beauties, blending science with some good old-fashioned TLC.
The golden rule of stainless steel care is to keep it simple. While these pots and pans are resilient, they're not fans of abrasive treatments. Stick to warm water and a mild detergent. Why? Stainless steel contains chromium, which forms an invisible protective layer called chromium oxide. When this layer is intact, it prevents rust and tarnish. Aggressive scrubbing can wear this layer away.
Post-cleaning, if you're looking for that just-out-of-the-box glint, wipe your cookware down with a soft cloth and a dab of white vinegar. The acetic acid in vinegar effortlessly breaks down water spots and mineral deposits, giving your cookware that magazine-cover shine.
Read about 10 Better Ways to Store Your Pots and Pans, here.
Every cook has faced that moment of despair when, after a vigorous cooking session, they're greeted with a stubborn stain on their beloved pan. For peculiar discolorations, a ceramic nonstick cleaner is your best bet. The gentle abrasiveness of these cleaners can lift away discolorations without scratching the stainless steel surface.
Every once in a while, just like us, your pots and pans need some pampering. Seasoning isn’t just for carbon steel or nonstick skillets. A little known fact is that a seasoned stainless steel pan offers a semi-nonstick surface, making cooking and cleaning a breeze. Warm the pan on low heat, add a thin layer of oil (high smoke point oils work best), and once it smokes, remove it from the heat.
Let it cool and clean any excess oil. Your stainless steel pan is now ready to serve up some scrumptious dishes with even less fuss.
12" Frying Pan & Skillet Silver | Oberon Series | Dalstrong
At times, even the most careful chef might end up with burnt food clinging stubbornly to their pan. No worries! One trick is to fill up the pan with enough water to cover the burnt part, then add a few tablespoons of baking soda. Bring this mixture to a boil and let it simmer for several minutes. The combination of heat and the baking soda should help loosen the burnt bits. Allow the pan to cool slightly, then scrub gently with a non-abrasive sponge.
The exterior of your stainless steel pots and pans deserves attention, too. If they become discolored or stained from heat, a mixture of water and baking soda can be applied. Create a paste and gently rub it in the part of the grain of the stainless steel. Rinse and polish with a soft cloth.
To keep your pots and pans in original condition, avoid stacking them directly on top of each other. This can cause scratching. If space allows, hang them or use pan protectors in between when nesting them inside one another. Pan protectors can be store-bought or improvised using soft cloth or felt.
Salt can be a stainless steel pot's worst enemy, causing tiny, white, rough spots called "pitting." Avoid adding salt to water unless it's boiling, and if salt does come into contact with your pan, rinse it immediately and thoroughly.
For those truly committed to the longevity of their stainless steel cookware, there's a process called passivation. It involves treating the stainless steel with a mild acid solution to remove free iron from the surface, enhancing the natural corrosion resistance. This can be done at home using a solution of citric acid or even white vinegar, although commercial preparations are available.
While stainless steel is tough and enduring, with the right care and maintenance, it can be a shining star (pun intended) in your kitchen arsenal. Treat them right, and they'll be recounting tales of your culinary adventures to the next generation.
Are nonstick pans better than stainless steel?
When it comes to nonstick pans, whether they're the fabulous hard anodized type or the equally stellar ceramic nonstick, their primary role is often breakfast. Fancy a perfectly flipped pancake or a slide-right-off-the-pan omelette? Nonstick is your buddy. However, for tasks that require high heat or a bit of stickiness to develop those flavorful browned bits, like searing a succulent steak or creating a tantalizing caramel, stainless steel skillets reign supreme. So, while both have their strengths, it's like comparing apples to oranges – or eggs to steaks, in this case.
How do stainless steel pans compare to nonstick cookware or carbon steel?
It's the age-old debate: nonstick, carbon steel, or stainless steel? Each has its solo in the culinary orchestra. Nonstick cookware, with its slippery surface, is perfect for low-fat cooking -- think stir-fries without drowning in oil. Carbon steel, with its fantastic cook surface, wins hearts among those who adore a perfectly seared salmon. But, stainless steel is versatile, durable, and with a bit of care, pretty non-stick too -- it takes home the trophy for all-around performance.
Are stainless steel pans and pots good for you?
Stainless steel pots and pans are reliable and high quality. Made primarily of iron, chromium, and nickel, stainless steel doesn’t react with food or alter its flavors. Plus, the non-porous nature of stainless steel prevents it from absorbing food particles or bacteria, ensuring a cleaner cook every time. It’s a win-win for taste and health.
What are the disadvantages and advantages of stainless steel cookware?
Diving into the pros, stainless steel cookware is durable, resistant to rust and stains, and doesn't react with acidic or alkaline foods. Thanks to its multiple layers, like in triply or d5 brushed, it offers fantastic heat distribution. Now, on the flip side, there’s a slight learning curve. It's not as naturally non-stick as, say, a nonstick pan (obviously!). But with proper preheating and oiling, that's hardly a concern. Quality varies, so it's worth investing in a good set from the start.
Written by Jorge Farah
Born on the coast of Colombia and based in Buenos Aires, Jorge is a cooking enthusiast and kitchenware obsessive with a tremendous amount of opinions.
Even if you are a relative newcomer to the foodservice industry, you have heard the term “stainless steel.” But even industry veterans are often undereducated about the finer points of stainless steel and its uses. For such a common material, there is a lot of potential confusion. So let’s get started exploring the finer points of stainless steel and its associated uses.
Stainless steel is not just one thing. It is a term used for a group of iron-based alloys (a metal made by combining two or more metallic elements) that contain a minimum of 10.5% chromium. This combination with chromium is what gives stainless steel its resistance to corrosion. The chromium forms an ultra-thin layer on the steel that is referred to as the “passive layer.” This passive layer is the key to preventing rust and other corrosion.
In addition, the alloy can only have a maximum of 1.2% carbon to be considered stainless. Beyond that, the alloy can contain a number of other elements in varying amounts including nickel, silicon, manganese, titanium, molybdenum, nitrogen, niobium, and others.
Suffice it to say that stainless steel is a combination of metals and other elements. It is the different combinations of these materials that give rise to the different properties of stainless steel.
There is a common misconception that stainless steel is some sort of miracle metal that never rusts. This is simply untrue. Because of its chemical make-up, stainless steel is less likely to rust. But it is possible.
You should also be aware that rust is only one type of corrosion. In a restaurant setting, there are any number of chemicals or other substances that can cause corrosion. A common type of corrosion referred to as “pitting” can occur when a stainless surface is not properly cared for or is exposed to corrosive agents for too long. Pitting is just what it sounds like. It appears as tiny pits on the surface of the steel and, left unchecked, can affect both the look and performance of the steel surface.
However, by choosing the right type of stainless steel for your application and applying basic care and maintenance, you can greatly reduce the likelihood of any type of corrosion.
Gauges of stainless steel are the thing that seems to most confuse people. With a lot of things, we think that a higher number is better. So it is natural for people to believe that a higher gauge of steel is better. Wrong!
The gauge refers to the thickness of the stainless steel. Again, you might think that higher numbers indicate thicker steel. But unlike traditional scales, lower numbers indicate thicker sheets of metal. So a 14 gauge stainless steel is vastly more durable than a 22 gauge steel.
Choosing the proper gauge of steel for your application is extremely important. For example, a lighter gauge steel may be perfectly fine for a small hand sink. But for larger, deeper sinks, a heavier gauge steel will be required.
Similarly, as we discussed in our article on equipment stands, you need to understand how you will be using your tables and stands to make the best choice for the gauge of steel required.
While gauge refers to thickness, the grade of steel is a reference to its components and the properties of the steel that arise from using various components. To begin, there are 3 terms you should be familiar with:
Austenitic Steel is the most commonly used grade of stainless. It is composed of chromium and nickel (though some grades may substitute manganese and nitrogen for most of the nickel content). Austenitic steel is non-magnetic (which may be important to you if you use a flatware retriever). It is considered easy to work with and is found in a wide variety of applications in a commercial kitchen.
Ferritic Steel is a magnetic steel that has a low carbon content. It is not as strong or corrosion resistant as austenitic grade. This is the second most commonly used grade of stainless steel.
Martensitic Steel is much less frequently seen in foodservice, this grade of steel is magnetic and is defined by its low level of nickel and moderate level of carbon.
There is a potential 4th category worth mentioning called Duplex. Duplex stainless steels are a more recent addition to the family of stainless steels. As the name might imply, the duplex grade consists of two phases: austenite and ferrite. Duplex stainless steels have not been extensively used in foodservice to date.
These different grades have been further defined by the Society of Automotive Engineers (SAE). These grading definitions indicate the composition of the steel, its properties and the standards it must follow.
SAE 304 is the most commonly used grade of austenitic steel. It is typically composed of 18% chromium and 8% nickel (with some manganese thrown in for good measure). Because of this composition, you will sometimes see this referred to as 18/8 steel, especially in reference to flatware. It is highly resistant to corrosion, but it is non-magnetic (again, important if you are using a magnetic flatware retriever). SAE 304 is widely used in the foodservice industry for sinks, work tables, coffee urns, stoves, refrigerators, and equipment stands. It is also used in numerous other smallwares such as cooking utensils, pots, pans, and flatware.
SAE 201 is also an austenitic steel similar to 304 but is less expensive. It provides many of the same benefits as the most expensive 304 grade so it has begun to gain wider acceptance in the foodservice industry.
SAE 430 is an austenitic steel that contains no nickel yet is resistant to corrosion because of its relatively higher chromium content. It is most commonly used for goods that are to be used in lower corrosive environments and conditions. You may see it in lower end sinks and tables but is also sometimes used for panels in refrigerators and ovens.
SAE 316 is a ferritic steel that was originally specified for the medical industry. Though infrequently used in foodservice, it is magnetic and highly resistant to corrosion. Its properties make it more expensive than other steel choices and is more difficult to work with for manufacturers. Therefore it is only seen in specialize products, especially those used in highly corrosive applications.
The short answer is no. Galvanized steel is just regular steel that is coated in zinc to prevent corrosion. And as we noted above, stainless steel is the blending of steel with chromium (and other metals) to create a new alloy.
Galvanized steel is weaker than stainless steel. However, it is cheaper and therefore is used in a number of ways in the foodservice industry. For example, you may find refrigerators that are stainless steel on the outside, but only galvanized steel on the inside. While this might be acceptable for some uses, a full stainless steel interior is often preferred for commercial applications as seen in professional foodservice operations.
As we have discussed, stainless steel is resistant to rust and other corrosion due to its chromium layer. It is important to maintain your stainless pieces to avoid any breakdown of this passive layer that could lead to corrosion. Proper cleaning is essential.
If the stainless piece you need to clean came with instructions from the manufacturer, then by all means follow those instructions. But if you have no other guidance, here are a few simple tips for cleaning your stainless steel.
First, be cautious about using abrasive cleansers. The grit in some cleansers can scratch the stainless surface. This can actually make matters worse as it can lead to further breakdown and ultimately more corrosion.
If you are trying to remove fingerprints or smudges to improve the cosmetic appearance of your stainless, try simply wiping with a soft, dry cloth. You can also try simply using water or a damp cloth as well. Just be sure to dry the surface thoroughly.
If you are trying to remove dirt, grease or other contaminates, you can use a mild detergent (like the one that “takes grease out of your way”). A soft cloth, sponge or even paper towel may be effective. And again, be sure to dry the surface.
You can also try a light vinegar and water solution or a baking soda and water solution to help clean surfaces without chemicals. For more stubborn issues, you may need to use a harsher cleaning agent. You might also need to use a different implement like a scrubbing bristle brush or the scrubber side of a sponge. However, it is always best to test any of these solutions out on a small, less visible area of the piece you are trying to clean. Check for scratching or discoloration. Rinse the surface with water after you use any type of cleaner. And, as always, dry the surface when done.
Avoid metal brushes and things like steel wool as they not only have the potential to scratch the surface, but they can also leave behind embedded particles.
As a restaurant or foodservice worker, you will see stainless steel everywhere you look. Understanding the types of stainless steel and their appropriate uses is an important skill as you make purchase decisions. Whether it is a chafer, a sauce cup, a line of flatware or a new piece of equipment like a reach-in refrigerator or a six burner range, stainless steel is found in all aspects of a commercial kitchen.
Have any specific questions about stainless steel? Is there something we didn’t cover that you would like to learn more about? Leave us a comment below and we will try our best to assist!
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