Commercial Kitchen Equipment | Tips to Avoid When Using Kitchen Utensils

Cookeryaki sells commercial-grade kitchen equipment, designed for restaurants, families, affordable, quality assurance, whether it is range, stove, griddle, work table, sink, dishwasher, can meet your needs. We also offer a one-stop solution for commercial restaurants, including a full range of kitchen equipment and restaurant design, opening directions and more.

Here are some tips for you to avoid when using daily kitchen utensils:

Avoid stainless steel or iron pan fried Chinese medicine. Because Chinese medicine contains a variety of alkaloids and various biochemical substances, under the heating conditions, it will react with stainless steel or iron, which will cause the drug to fail and even produce certain toxicity.

Avoid using ebony wood or odorous wood as a cutting board. Because ebony wood contains odor and toxic substances, using it as a cutting board not only pollutes dishes, but also easily causes vomiting, dizziness, and abdominal pain. Therefore, the preferred wood for folk cooking boards is ginkgo, saponin, birch and willow.

Avoid using paint or carving bamboo chopsticks. Paints applied to chopsticks contain chemicals such as lead and benzene, which are harmful to health. The carved bamboo chopsticks look beautiful, but they are easy to hide dirt, breed bacteria, and are not easy to clean.

Avoid using all kinds of color porcelain to hold the seasoning. The seasoning are preferably served in glassware. Color porcelain contains lead, benzene and other pathogenic and carcinogenic substances. With the aging and decay of the color porcelain, the enamel in the pattern pigment pollutes the food and is harmful to the human body.