When it comes to food-safe materials, stainless steel is one of the most popular options. What is the science behind this enduring metal, and which characteristics make it so widely used in the restaurant industry?
A Chromium Oxide Layer to Resist Corrosion
Stainless steel’s composition is about 50 percent iron and at least 10.5% chromium, although the specifics vary depending on the grade. Exposure to air accelerates its reaction to oxygen, which forms a chromium oxide layer on the material’s surface. This effect prevents oxygen from reaching the iron atoms in the stainless steel and stops rust from forming.
Numerous products found in industrial kitchens—such as citrus juices and vinegar—can cause stainless steel corrosion, especially if these liquids spill and remain on the surface for prolonged periods. However, there are five main categories of stainless steel, each with varying levels of corrosion resistance.
Discoloration can also occur, and it usually appears as small, dark brown pits on the surface. Sea salt and high temperatures are a couple of common factors that can accelerate the color change.
Besides choosing a non-corrosive grade of stainless steel, industrial kitchen staff members and others who regularly use this metal should avoid using abrasive materials on it and keep it away from iodine or chlorine. Another tip is to apply a light coat of cooking oil to products such as stainless steel knives after washing and drying them to stop surface rust from forming.
A Nonreactive Option in Food-Safe Materials
Stainless steel is a nonreactive material, which means it does not produce new compounds when exposed to alkaline or acidic foods. Since it does not affect the taste of the food, industry professionals can use it confidently. This is important when considering how much time and effort chefs put into their culinary creations, expertly combining spices, textures and other characteristics to complete the dining experience.
When other cookware reacts with food inside or on it, the process can even leach harmful chemicals. Using stainless steel in industrial kitchens is an accessible way to prevent that. This material also does not leach metals into foods. Options like aluminum and unlined copper can trigger chemical reactions and introduce toxic metals into consumables, making them potentially unsafe to eat.
The nonreactivity of stainless steel also retains food’s nutritional value. Over- or undercooking acidic foods affects that characteristic and the texture. The material’s non-reactivity enables consistent cooking temperatures and even heat distribution, meaning the meal can rise to its goal temperature evenly.
Stainless Steel Affects Safe Food Storage
Proper food storage is arguably as important as the ways people cook it. The meat industry keeps carbon dioxide levels inside its packaging as high as 30 percent to inhibit the bacteria that cause spoilage. Stainless steel is an excellent option for storing food because it does not absorb colors or odors or leach chemicals into the contents.
Because the material does not stain, it is easier to clean than some other options, making it a good choice for the fast-paced settings of many industrial kitchens. Its ability to withstand extreme temperatures means staff can use it in freezers, ovens and everywhere in between without worrying about damaging the cookware or food. The durability of stainless steel also means that those working in industrial kitchens can use it for years and trust that the items will continue to stand up to near-constant use.
A Food-Safe Material That Supports Hygiene
Stainless steel has a smooth, nonporous surface, so there are no holes that harbor bacteria or food particles. Users can clean it efficiently and trust that it is sufficiently cleansed if they follow best practices for industrial kitchens.
One study also found stainless steel performed better than other food-safe materials, which appeared clean but contained germs. The researchers surveyed 28 restaurants and collected 500 samples from food contact surfaces that looked clean and ready for use. They included workers’ hands, as well as tools, equipment, and items such as worktops, chopping boards and utensils.
One of the main takeaways was that smooth surfaces—including stainless steel—had lower contamination rates than those with other textures. The study also investigated how cleaning the surfaces affected the bacteria. Stainless steel continued to perform well, even when using non-elevated water temperatures for disinfection.
An Enduring Choice in Industrial Kitchens
Due to its science-based characteristics and material properties, stainless steel is frequently chosen in kitchens around the world. Even as new options emerge, this one will likely retain its prominence because of how well it meets numerous needs.
Managers can also supervise how their team members use stainless steel items, coaching them to follow best practices to make this already durable option last even longer in demanding settings. With a bit of care, these products can help save money through their longevity.
Ellie Gabel is a freelance writer who also works as the associate editor for Revolutionized.com. She loves keeping up with the latest innovations and advancements in science, tech and sustainability. When she’s not hard at work, you can find her playing video games and spending time with her husband and their cat.
