With a proven record of success, the first choice for strict hygienic conditions, such as restaurants and public kitchens is stainless steel. It’s the best choice for hygienic cooking because:
1.Easy cleaning ability, corrosion resistance, durability, flavour protection, very economic, aesthetics, strength and formability are namely few attributes to mention for stainless steel.
2.Having no pores or cracks to harbour dirt, grime or bacteria, stainless steel lets soap and water do all the cleaning very easily. Extremely important in relation to taste, colour and contamination of edible products such as milk, processed foods and alcoholic beverages, cleanability makes a huge difference.
3.One of the outstanding benefits of stainless steel in case of taste or odour from one batch of food to the next batch is the readiness with which its surface can be cleaned free of soil and bacteria. You can move from one recipe to another without wasting your time.
4.It’s inexpensive. Stainless steel will never break your bank. Even top brands like MEYER and CIRCULON which use the best quality of stainless steel available from JAPAN (Sumikin Steel, FW2 grade) will offer you the best cookware without punching a hole in the pocket.
5.Totally Non-Reactive to anything you cook and an amazing sturdiness to prevent hotspots. It has the power to be forged into any shape and size; from woks, kadhai, stir-fry, fry pan, a sauce pan to simply anything and everything. And, equipped with an ambidexterity that allows you to find a cookware for every occasion.
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