Commercial kitchen utensils are different from household kitchen utensils. Commercial environments such as restaurants and hotels are more complex – higher temperature, higher humidity, and greater personnel mobility. Therefore, the materials of commercial kitchen utensils must be resistant to water…
1.Avoid storing acidic and alkaline foods We believe that stainless steel cookware is not suitable for holding salt, soy sauce, vegetable juice, etc., nor is it suitable for holding acid and alkaline fruit juice. Because the electrolyte solution in this…
It is advisable to use medium or low heat when cooking, and dry burning of the pot is strictly prohibited. When cooking, first heat the bottom of the non-stick frying pan or pot with medium heat, and then put in…
An easy-to-use pot and frying pan are essential kitchen utensils, but a good pot needs to be well maintained. Taking care of your pots will not only make them last longer, but also be healthier for your body. Today, Changwen Cookware will talk to…
Every good stainless steel frying pan or stainless steel pot needs to be carefully cared for, as the so-called “good pot leads in the door, maintenance depends on the individual”! It is imperative to have a schedule to maintain the…
A well-cared for wok is a lifetime investment. Carbon steel or stainless steel woks will last for generations when properly cared for. If your wok hasn’t been coated or pre-seasoned, learn how to prepare the wok for its first use.…
High-quality stainless steel pots are indispensable kitchen utensils for every family. Except for the first time we use stainless steel pots, we need to open the pot and raise the pot. In the process of using stainless steel pots, stainless…
Considering aluminum vs stainless steel frying pan, but not sure which to pick? No worries, I’ve got you covered! We get this question weekly, “Is stainless steel or aluminum frying pan better?” Followed by, is it safe to cook in…
Stainless Steel Cookware is composed of layers of metal bonded together — so the major difference between 3 and 5 ply is the number of these bonded layers. The term “clad” or “cladding” describes this process of layering metals, which…
Stainless steel, which was invented in 1913 by Englishman Harry Brearley, has certainly made its mark in kitchens worldwide in recent decades. It has been proven to be an incredibly popular and reliable material both at home and in restaurants and…
Are you ready to buy new cookware but don’t know which material to buy? There are so many types of cookware. Unless you’re a professional chef, it’s a challenge to make sense of it all. In this comprehensive guide, I break down…
When you are making the purchase of stainless steel cookware, you may be confused with the terms “3-ply” and “5-ply”. You probably want to know what these terms mean, “what is 3-ply cookware and what is 5-ply cookware”, and which is…
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