Vollrath призывает шеф-поваров освоить нержавеющую сталь и углеродистую сталь на фоне запрета PFAS

Andrew Cronau, Corporate Product Training Manager The Vollrath Company Recent regulatory moves made by a fast-growing number of states to ban or restrict per- and polyfluoroalkyl substances – a.k.a. PFAS and “forever chemicals”—used in nonstick cookware coatings have many chefs and cooks searching for answers, and for options. Vollrath offers both. While manufacturers work to develop new PFAS-free coating technologies, back-to-basics education on existing, time-tested cookware options such as stainless steel and carbon steel can keep culinary pros at the top of their game. Stainless steel and carbon steel have been around for generations. Why do some cooks find them challenging? One big reason is simply that newer generations of culinary professionals learned their fundamentals on coated cookware, which changed expectations for easy food release regardless of technique. Natural-finish stainless steel and carbon steel work differently. They reward understanding of technique. It’s not a problem with the cookware, it’s an opportunity for training and education. What techniques help ensure success when cooking with stainless steel? It comes down to heat, fat and timing. Start with a properly preheated pan. Stainless steel needs time to come up to temperature evenly. Add fat or oil after preheating and allow it to heat to a slight shimmer before adding food to the pan. Finally, don’t rush. Proteins will initially stick — that’s normal — but as they brown and develop a crust they naturally release. Do all stainless steel pans perform similarly? No. It helps to understand their construction. Stainless steel is very durable and corrosion resistant but doesn’t conduct heat as efficiently as aluminum. That’s why many commercial cookware lines use fully-clad construction, which encases aluminum in stainless steel for the best of both worlds. But there are key differences. Vollrath’s Tribute® line, for instance, features a full aluminum core wrapped in stainless steel. Many other products have an aluminum core only on the bottom of the pan. By extending the core all way up the sides, Tribute® pans ensure more even temperature distribution. They’re also designed in the same shape and form as the aluminum pans that many line cooks already know and love. How is carbon steel different? It combines some of the benefits of cast iron, but with the responsiveness of stainless steel. It heats quickly, responds well to temperature changes and develops a seasoned surface through use. It’s also a lot lighter than cast iron. The key difference is that, like cast iron, carbon steel requires a little extra care to ensure and maintain proper seasoning. When properly used and cared for, it’s a wonderful solution and offers the same kind of food release as nonstick coated cookware. Where do you see the future of cookware headed? We’ll see continued innovation in nonstick coatings, including PFAS-free technologies, but stainless steel and carbon steel aren’t going anywhere. They’ve stood the test of time. The opportunity is to give operators more choices and the education and training required to use those choices successfully. vollrathfoodservice.com