Best Cookware Metals To Use in Commercial Kitchens

Cook, chef, food-maker—whatever you classify yourself as, you’re likely looking for the best type of metals to use in your professional kitchen. From skillets to pans and pots, you need the best alloy to get the job done—but that won’t require too much maintenance. Here’s a peek at the best cookware metals to use in commercial kitchens.

Stainless Steel

Some dishes require acidic ingredients such as vinegar, lemon, wine, and tomato. For dishes that contain these acidic ingredients, you need stainless steel. The great thing about stainless steel is that acidic ingredients can’t discolor or pit it.

Furthermore, food presentation is crucial, so it’s essential to use a quality metal that prevent acidic and citrusy ingredients from making dishes too dense or soupy. The food industry also favors stainless steel for its durability and low maintenance.

Pros of Stainless Steel

  • It lasts a long time.
  • It works well with tomato-based sauces and other acidic foods.
  • It locks in flavor.
  • It won’t trap harmful bacteria.

Cons of Stainless Steel

  • The heat distribution is uneven.
  • Food sticks to it easily.
  • It costs more.

Aluminum

In faster-paced kitchens such as those in diners and fast-food places, having the right equipment is important to meeting the demands of hungry customers, especially in the drive-through. With so many orders coming in via mobile apps, online orders, cashiers, the drive-through, and kiosks, there will be moments when keeping up is difficult. However, the proper kitchenware tools, such as ones made from aluminum, can keep things more manageable due to their low maintenance. Aluminum is the cheapest resource you can buy for your kitchen. It keeps lines going and makes cooking efficient with its nonstick surface.

Advantages of Aluminum

  • It’s lightweight.
  • It heats up quickly.
  • It works well with low-acidity foods.
  • Even heavier items heat up quickly and evenly.

Disadvantages of Aluminum

  • Higher-acidity foods can damage it.
  • It can change how food tastes.
  • It’s more prone to oxidation.

Cast Iron

Cast-iron cooking utensils are among the most popular with home and commercial chefs alike—there’s always something to love about the cast-iron skillet! This utensil has a wide range of cooking abilities, and it can handle sauces better than stainless steel.

You’ll need to preseason cast-iron utensils in order to maximize their potential. most of the time to get the flavor pockets. Furthermore, you’ll need to pay special attention while cooking with cast iron, as some foods can quickly burn t if you’re not careful.

Pros

  • It lasts a long time.
  • It can handle high heat.
  • Cast-iron skillets improve over time.
  • It’s great for dishes that need oil.

Cons

  • Proper seasoning of the material takes time.
  • It’s not great to use with some seafoods.
  • It can’t handle acidic foods.

These are the best cookware metals for your commercial kitchen—you’ll love using them. Let’s get to cooking with even better utensils and appliances!