Most kitchen utensils are usually made of stainless steel. It is a strong, durable and hygienic material, which makes it perfect for your commercial kitchen utensils. Stainless steel has an attractive appearance and offers rapid heat absorption and even heat distribution. While our cookware can last for many years, knowing how to use, clean and care for stainless steel is essential.
We must take several things into consideration to keep this material in correct condition. When properly cared for, stainless steel cookware can last for years.
There are several different materials that you can choose from for your cookware. We wonder why choose stainless steel? One of the main benefits of this material is the unique surface that prevents the natural tendency of food to stick to the surface. Another benefit of this combination of metals is durability. This type of cookware is sturdy and resistant to dents and scratches, giving it a long life in your kitchen. Stainless steel also adds a clean, professional look and a higher degree of hygiene to a commercial kitchen.
In this post we want to present some tips and instructions that we consider essential for the use and maintenance of stainless steel kitchen utensils. Whether you’ve bought your first set, are considering buying it for the first time, or have had stainless steel cookware for years, these tips can help!
Tips for the first use
If you have bought your stainless steel cookware, what do you do first to make sure you are using and maintaining it correctly? Follow these before using them for the first time.
Before the first use, wash the kitchen utensils with hot soapy water. Rinse and dry with a cloth.
For the pans, pour a little cooking oil on the surface of the pan before using. Never preheat your empty cookware. This can burn the bottom of your pans.
It is important to remember that your cookware is sensitive to exposure to high temperatures and to contact with other metals.
If the oils are smoking, the heat from your burner is too high. Use less heat to avoid burns.
Use plastic, wooden or metal utensils during cooking: they will resist heat and will not damage your pans and pots.
Never cut food or use electric beaters inside your pans, this will scratch the bottom.
Don’t let the liquids boil dry; can cause serious damage to cookware.
Prevent the crust of dirt from building up in the pan by cleaning it after each use and preventing food from burning.
Tips for cleaning
Regular washing is recommended to prevent build-up and encrusted grease from food, but chemicals and dishwashers can damage the metal compound of your stainless steel cookware. A gentle wash and limited soak are great for keeping your pans in great shape between uses!
Many dishwashers can damage the surface and reduce the life of cookware.
Don’t use harsh chemical cleaners like bleach or oven cleaners.
Avoid using scourers and steel wool. Always rub with a sponge.
If the utensils have a crust of accumulated dirt, they should be soaked for hours in hot water and then cleaned.
Frucosol decarbonisers machines clean all carbons, fats, oils and encrusted dirt from your stainless steel cookware every day for a full month, significantly reducing the amount of water, cleaning products and energy used. Our decarbonisers tanks are thermostatically controlled and are manufactured with a double layer of insulation that guarantees minimum heat loss and manages to reduce consumption to a minimum, making them energy efficient.
These decarbonisers machines use DK-6 detergent. This detergent is a biodegradable and caustic-free alkaline powder, totally respectful with the environment, which removes encrusted grease and dirt from restoration utensils, without damaging the original material.
Other useful tips
There are some other tips and tricks to help your stainless steel cookware stay and last longer in optimal condition.
Make sure the cooking surface is level. Uneven burners can lead to build-up of oils and fats, leading to inadequate coverage of the pan surface.
Avoid salt damage by seasoning food after it has been added to the pan or after the water begins to boil.