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Stainless steel. Stainless steel is an iron alloy containing a minimum of 11.5% chromium. Blends containing 18% chromium with either 8% nickel, called 18/8, or with 10% nickel, called 18/10, are commonly used for kitchen cookware. Stainless steel's virtues are resistance to corrosion, non-reactivity with either alkaline or acidic foods, and ...
As a rule of thumb when substituting glass in a recipe that calls for metal, chef David suggests lowering the temperature by up to 25°F and extending the baking time by five to 15 minutes, and ...
Within each standard, other commercial kitchen equipment, such as cooling racks, ovens, and shelving, is made to fit these standard pans. In many cases, American and European sizes are matched closely enough to be used interchangeably. Typically, for rimmed trays, each rim will sacrifice 10–20 mm (0.5–0.75 in) of baking surface along that edge.
"Since the 17th century, baker's racks have been part of many homes around the world. This versatile storage furniture has gained its name because it has been originally used by bakers. [1]" The shelves are made of a conductive material, often steel or iron, which served to help cool a baker's goods such as hot pies, breads, and pastries. The ...
Biodegradable plastic utensils made from bioplastic. Plastics can be readily formed by molding into a variety of shapes useful for kitchen utensils. Transparent plastic measuring cups allow ingredient levels to be easily visible, and are lighter and less fragile than glass measuring cups. Plastic handles added to utensils improve comfort and grip.
Steel shares with glass the advantages of the durability and ease of cleaning, as well as the tendency to damage knives. Depending on the exact steel and heat treatment used, at best a steel cutting board will wear the edge on knives quickly; at worst chip, dent, or roll it like glass.