Stainless steel has several applications, one of which is particularly for food preparation. Food-grade stainless steel is perfect for use in the restaurant and food sector, as well as in the kitchen of your own home. Let’s take a look at five things you should know about stainless steel as the go-to material in the kitchen:
- The Finish
Stainless steel provides a gleaming, rust-free sheen. Due of its iron-chromium alloy, stainless steel is resistant to numerous elements that iron alone cannot tolerate. Corrosion or prolonged water contact would be damaging to many metals, but not stainless steel. You may soak stainless steel in water to your heart’s content without fear of corrosion.
The corrosion resistance of stainless steel is quite useful when it comes to keeping food and beverage surfaces hygienic. The finish of stainless steel minimizes most opportunities for bacterial development. It’s simple to clean and disinfect.
Not all stainless steel is created equal. The most common kitchen and food quality grades of stainless steel are 304 and 316. 304 is the most frequently used stainless steel for kitchen utensils and equipment. 316 is the more surgical grade, used for cutlery with smoother surfaces, as well as to avoid certain forms of corrosion.
In addition to being strong, safe and resistant to corrosion, stainless steel has another unnoticed advantage. Colors, odors and other substances are not absorbed by stainless steel. This is critical when trying to quickly sterilize cookware or applications, as well as for commercial use. Its repellency is another reason stainless steel is commonly used for food, surgical and other applications.
- Aluminum’s superiority
When exploring alternatives to stainless steel, aluminum is frequently mentioned. Although it is a potentially less expensive option, aluminum has several drawbacks in the kitchen. Because of its low tensile strength, aluminum is ideal for baking pans, which can heat and cool fast. When utilizing cutlery or culinary equipment, however, this is not ideal. Temperature fluctuations can jeopardize safety. 304 and 316 stainless steel are the greatest choices for a stronger and safer food-grade metal.
Stainless steel qualities vary depending on alloy and compound, but it remains a dependable food-grade metal choice, both in a commercial environment and in domestic kitchens where it outperforms the competition!