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Which material for kitchen utensils?

post #1 of 2
Thread Starter 

Hi, I am Industrial Design student and I want to design a new set of kitchen utensils. I was wondering which material people prefer during cooking for the following kitchen utensils:

 

- Solid Spoon

- Slotted Spoon

- Turner

- Spaghetti Server

- Ladle

- Skimmer

- Tongs

 

For example nylon/plastic, silicone, wood, stainless steel or something else (maybe I forgot something). And why? Thanks :)

post #2 of 2

Depends if you are designing for the home or commercial kitchen. I only use stainless steel because it doesn't melt. But I have uncoated stainless steel pans that can take the abuse (I melted a plastic spoon in a pot of fresh pasta a few years back. From that day on, plastic utensils have been banned in my kitchen). But I guess they all have their place. Professional cooks need NSF rated utensils that can be heat sanitized. Most home cooks with teflon or hard anodized pans will prefer nylon or plastic so it doesn't scratch their poisonous pans (I'm a hater of non-stick). Wood is nice, but it can harbor bacteria and warp. Silicone is okay but is only heat resistant to 400-500F.

 

So, professional use=Stainless Steel

Home use=Any material, depends on customer

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