Maintenance Guidelines for Commercial Cookware

Efficiently cleaning commercial cookware properly is one of the non-negotiable, necessary tasks in your professional kitchen. Whether you’re adding different cookware material types or you’re getting ready to train new staff members on proper cleaning protocols, this guide can offer a refresher on what not to do, as well as the most effective cleaning techniques for aluminum and stainless steel.Maintenance Guidelines for Commercial Cookware

Aluminum Pots and Pans

Aluminum is a popular choice for commercial cookware because it has high heat conductivity. Your pans get hotter, faster. At the same time, it’s not as durable as high-quality steel or cast iron. Still, when you take care of your pans the right way, they’ll last longer and provide a higher return on investment.

When dealing with aluminum, the first thing to know is you should never rinse this cookware with cold water until it’s cooled down. Filling a hot aluminum pan with cold water can cause it to warp.

Since aluminum is reactive, it has a tendency to stain once combined with other reactive elements. Instead of scrubbing with an abrasive pad or sponge, try soaking the pan in a solution designed to withdraw the stain. Aluminum is also susceptible to scratching, so always take a gentle approach to cleaning.

Make sure you remove acidic substances from the pan as soon as possible after cooking in order to avoid corrosion. Aluminum is soft, so small pits may show up if acids are allowed to coat the surface for an extended period.

Dealing with Steel

Stainless steel is extremely versatile — you can cook a myriad of foods, both on the range and in the stove. If you mainly use steel pots and pans, you know its durability is admirable, but it can be extremely difficult to clean.

One way to avoid the problem of food sticking to the pan is to heat the pan first, add oil and then the food. If it’s still hard to remove the stuck-on food, fill the pan with soapy water and bring it to a boil. This can help remove the stubborn leftover bits.

To get rid of steel discoloration, use vinegar or a cleaner specifically formulated for stainless steel. Dry the pans right away to avoid water spots.

When Your Equipment Isn’t Measuring Up

Your commercial cookware is an integral part of your daily operations, but so is your commercial baking equipment. We understand how much you depend on these machines, and we’re here to offer affordable solutions when your equipment needs to be replaced, or if it’s simply time for an upgrade. Stratton Sales offers equipment financing that can help your commercial kitchen operate at its most efficient level.