Stainless Steel Cookware vs. Cast Iron Cookware

Indecision and panic can strike when trying to determine the best material for kitchen supplies. At Public Kitchen Supply we understand that the cookware you purchase directly effects how your food will be cooked and ultimately taste. It is important to understand that cookware works differently depending on its material. Certain materials are great for conducting heat while others cook food unevenly. Metals that may be poor at conducting heat can work great with acidic foods. There are many different factors to consider before buying kitchen supplies, Public Kitchen Supply will use this article to discover the pros and cons of stainless steel vs. cast iron.
Stainless steel is a fantastic material because it is heavy duty, durable, dishwasher-safe, does not react to acidic food and typically inexpensive. Stainless steel is created from a variety of metals including: nickel, manganese, iron, chromium and copper. To even be considered stainless steel, 11% of its makeup must be chromium. This is a benefit because it prevents corrosion caused by moisture or air. An excellent example of how stainless steel is used in cooking supplies is Browne® 12″ Deluxe French Whisk. This whisk is excellent for the bakery and kitchen, easily mixing thick batter. While stainless steel is a great material it is not without fault.
Stainless steel is poor at distributing temperatures evenly. This is a disadvantage because it can result in food poisoning and poorly cooked food. For many culinary practices, like candy making and baking, an exact temperature is necessary for a product to be made. Another error in stainless is that it loses its color over high heat and it may form dents when exposed to salt. It’s important to note that more expensive stainless steel cookware is often made with an inner layer of copper or aluminum, like the Browne® -2 Quart Sauté Pan, allowing for better head conductivity.
Cast iron is another excellent cooking material, like stainless steel it is durable and typically inexpensive. Cast Iron is superior to stainless steel in that it has a naturally non-stick
coating when properly seasoned, excellent heat conductivity, perfect for browning and low simmering. The Update Int’l® – Cast Iron Fajita Platter Set is an excellent example of how cast iron creates perfectly cooked foods.
Some of cast irons weaknesses is that it is reactive to acidic foods. Cooks should be careful of cooking with lemon or tomato based sauces in cast iron cooking supplies because the particles may grab hold and contaminate the food. Cast Iron is typically very heavy, taken a long time to heat up and can be challenging to clean. Choosing cookware for your business is an expensive and important decision. When looking specifically at stainless steel and cast iron they both have negative and positive attributes. In the end the best kitchen equipment will vary based on your business’s and culinary needs. Public Kitchen Supply encourages you to further research potential purchases at our website,
photo credit: seoulfully via photopin cc

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