Why are most commercial kitchen equipment made of stainless steel and iron and rarely aluminum?

I believe that everyone has seen a lot of food-grade aluminum tableware and packaging, but we can find that we can hardly see good aluminum tableware and equipment in commercial kitchens. Why do most commercial kitchen equipment use stainless steel and iron and rarely use aluminum? Today, let SHINELONG make a simple sharing for everyone. Material characteristics Stainless steel: Corrosion resistance: Stainless steel has excellent corrosion resistance and can be used for a long time in the humid environment of the kitchen without rusting. High temperature resistance: Stainless steel can withstand high temperatures and is not easy to deform, making it suitable for cooking equipment. Easy to clean: The surface of stainless steel is smooth, not easy to be contaminated with oil and bacteria, and it is very convenient to clean. Safety: Food-grade stainless steel has no harmful substances to the human body under any circumstances, and long-term use will not cause any harm to the human body. Iron: Good thermal conductivity: Iron pans can heat food quickly and evenly, making the cooking process more efficient, and are excellent kitchenware materials. Nutritional retention: Iron pans can dissolve trace amounts of iron into dishes during the cooking process, supplementing the iron required by the human body, and helping to prevent health problems such as anemia. Relatively cheap price: The price of iron pans is relatively low, suitable for mass consumption. Safety: Food-grade iron does not contain any substances that are harmful to the human body, and can even provide a certain amount of iron, making it an excellent material for kitchen utensils. Food-grade aluminum: High thermal conductivity: Aluminum has extremely high thermal conductivity, excellent thermal conductivity uniformity, and excellent heating effects. Health concerns: Although food-grade aluminum does not release harmful substances in theory, long-term contact or improper use of aluminum as the main material may still have a certain impact on human health. Relatively high temperature resistance: Aluminum, as an active metal, forms aluminum oxide when it comes into contact with air, which has better high temperature resistance than aluminum itself. Lightweight: Aluminum is relatively light, and kitchen utensils made of aluminum alloy have good maneuverability for chefs. Healthy and safe stainless steel: Stainless steel materials are non-toxic and tasteless, will not pollute food, and meet food safety standards. Iron: Iron is an indispensable metal element for the human body, and cooking with an iron pot helps to supplement the iron element needed by the human body. Food-grade aluminum: Although the content of harmful substances in food-grade aluminum is strictly controlled during the manufacturing process, long-term use or improper use of aluminum as the main material may still pose certain health risks. Durability Stainless steel: Stainless steel is wear-resistant and scratch-resistant, and can maintain its beauty and performance after long-term use. It also has excellent corrosion resistance to acidic and alkaline ingredients. Iron: After proper treatment (such as boiling), a natural protective film can be formed on the surface of the iron pan, which has a physical non-stick effect and reduces the phenomenon of food sticking to the pan. However, it is necessary to avoid long-term water stains to form rust and fear acidic and alkaline dishes. Food-grade aluminum: The physical properties of aluminum products determine that they may change color, rust, etc. during use, affecting their appearance and durability. At the same time, due to the activeness of aluminum elements, they are quite afraid of acidic and alkaline ingredients. When deciding whether to use aluminum kitchenware, you need to know whether the dishes being cooked or packaged are corrosive. Cost Stainless steel: The manufacturing cost of stainless steel is relatively high, but it has a long service life and low maintenance cost. Iron: The price of iron pans is relatively low and suitable for mass consumption. Food-grade aluminum: Compared with stainless steel and iron, the manufacturing cost of food-grade aluminum is lower. Usage habits Stainless steel: Stainless steel kitchenware has a high penetration rate in the market, and consumers are more familiar with its use and maintenance methods, but its thermal conductivity is poor, so it is mainly used as a shell or material for special cooking needs in commercial kitchens. Iron: As one of my country's traditional kitchenware, iron pots have a long history and a wide range of uses. Its excellent thermal conductivity is the main feature of kitchenware materials. Food-grade aluminum: Although food-grade aluminum is theoretically safe, due to its health concerns and more active chemical properties, commercial kitchens generally do not use aluminum alloy kitchenware. In special circumstances, it may be used as a heat-conducting metal without contacting food. The above is the main reason why we hardly see aluminum kitchenware or kitchen equipment in commercial kitchens, and general factories do not use food-grade aluminum metal to make equipment. Today's commercial kitchen sharing ends here. I hope it will be helpful to everyone. Of course, if you are interested in commercial kitchens or have needs for kitchen equipment, you can send us a private message to get official discounts.