Why are stainless steel pots rarely used in commercial kitchens?

I believe that friends who have worked in commercial kitchens will feel that stainless steel pots are rarely used. Most of them are mainly iron pots. Why are stainless steel pots rarely used in commercial kitchens? Let SHINELONG Xiaobian analyze it for everyone today. Poor thermal conductivity Stainless steel pots have relatively poor thermal conductivity. Compared with iron pots, they heat slowly and take longer to reach the appropriate cooking temperature. In commercial kitchens, time efficiency is crucial. Therefore, chefs prefer to choose pots with better thermal conductivity, such as iron pots, to quickly and evenly heat food and improve cooking efficiency. Inaccurate temperature control The poor thermal conductivity of stainless steel woks also leads to its less accurate temperature control than iron pots. During the cooking process, stainless steel pots are prone to different temperatures in different parts of the entire pot body, which may cause the food to be overcooked or undercooked and affect the quality of the dishes. In contrast, iron pots have more accurate temperature control due to their physical properties of uniform heating and are more suitable for the cooking needs of commercial kitchens. Cost factors The manufacturing cost of stainless steel pots is usually higher than that of iron pots, which to a certain extent affects their popularity in commercial kitchens. When choosing pots, commercial kitchens need to consider cost-effectiveness in addition to performance, so they are more likely to choose iron pots with higher cost-effectiveness. Restrictions on cooking methods Stainless steel pots have poor heat transfer performance and are not suitable for cooking methods such as high-temperature stir-frying. In commercial kitchens, these cooking methods are very common, so the use of stainless steel pots is subject to certain restrictions. In contrast, iron pots are more suitable for these cooking methods due to their excellent thermal conductivity and temperature control capabilities. Not suitable for induction cookers Stainless steel pots are almost unusable on induction cookers due to the lack of or too low iron elements, which seriously limits the use of stainless steel pots in commercial kitchens. Other factors Although stainless steel pots have the advantages of corrosion resistance, beautiful appearance and easy cleaning, iron pots can also have a good service life under the formal commercial kitchen management model. Through the above arrangement, we can know why stainless steel pots are not very popular in commercial kitchens and iron pots are still the king. These are today's sharing about commercial kitchens. If you are interested in the popular science of commercial kitchens, you may wish to follow us SHINELONG. Of course, if you have commercial kitchen needs, you can also chat with us privately to get official special discounts on various commercial kitchen equipment.