To cook tasty food, you need to have the appropriate cookware on hand. Stainless steel is one of the options that you’ll come across during your research.

You’ll find stainless steel in almost every kitchen because it is safe, durable, versatile, and nice to look at. Stainless steel cookware is particularly useful when you’re trying to make sure your chicken has a beautiful brown skin or for when you’re trying to get the perfect sear on your steak.

If you’re wondering how to choose stainless steel cookware for your kitchen, keep reading.

Why should you use stainless steel?

Many turn to stainless steel because it is relatively inexpensive and because it is durable. Stainless steel is harder than aluminum or copper cookware. It can withstand banging, scratches, and scrubbing, so you’ll get years of use out of your cookware set.

It also looks good. Most high-quality stainless steel sets will have a beautiful polished look to them. And because stainless steel doesn’t react with food, it is not likely to brown or rust.

And, finally, people choose stainless steel because it is versatile. You’ll be able to use your set no matter if you’re searing, frying, steaming, boiling, poaching…the list goes on!

The two downsides to stainless steel are that it doesn’t conduct heat very well and that it is non-stick. There are ways to cook in stainless steel without your food sticking to the bottom of the pan, but that skillset does take some time to master. To combat the problem with stainless steel not conducting heat, consider buying a set that has an aluminum or copper core so that you can the benefits of stainless steel but still have a conductive core.

How do you find quality cookware?

If you’re in the market for good quality cookware, you’ll want to keep the following tips in mind.

One of the best ways to find quality cookware is to check the grade of the stainless steel. This can usually be found by looking at the box or by seeing if there is a number stamped on the bottom of the pan. The best grades of stainless steel are 18/8 and 18/10. These are the grades that are used by most professional chefs and within restaurants.

If you can’t find a grade, check the weight of the pan. Most quality stainless steel will be slightly thicker and heavier, due to the amount of material that was used to create that pan. Heavier pans are more durable and cook food more evenly.

You can also look for quality cookware by choosing a reputable brand. Brands such as Viking, All-Clad, and Cuisinart are more likely to produce higher-quality stainless steel cookware.

If you’re buying your cookware online instead of in the store, sometimes it can be hard to tell if the set is high-quality or not. Before finalizing your purchase, make sure to check online reviews on a site such as Amazon or Shortcut Keto. Be sure to pay attention to both advantages and disadvantages so that you can find the cookware set that best meets your needs.

What is the best way to maintain stainless steel cookware?

While stainless steel is easier to maintain than other types of cookware, there are still some best practices that you should follow to ensure that your pans last.

When cooking, try to keep your heat at medium to reduce the amount of food that sticks to your pan. Most foods that are cooked at medium heat will release easily. If food does stick, resist the urge to soak your pan for hours. This can cause pitting corrosion, which will create small holes in the surface of your pan.

Always allow your pan to cool before sticking it in warm water. Hot stainless steel pans that come in contact with colder water may warp. Once your pan is cool, allow it to soak for a few minutes in warm soapy water, and then gently wipe it clean.

If you do notice stains or deposits building up on your pans, try cleaning your pans in a mixture of warm water and water. This will usually restore the luster of the pain. To further polish, spray the pan directly with vinegar or put a few drops of olive oil on the pan, and then use a soft cloth to wipe in the direction of the grain.


If you’re ready to upgrade your current cookware, a stainless steel set could be a good investment. Before you know it, you’ll be enjoying a delicious seared New York strip steak.

Posted by on Oct 13, 2019 in Fabio Viviani's Kitchen Academy Blog, General Recipes | 0 comments

The food and eatery industry is one of the fastest-growing industries since more people today are eating out as part of a lifestyle. It is partly for this reason; many new entrepreneurs are jumping the food business bandwagon for its lucrative returns. If you are intending to set up an eatery business, here are some of the key restaurant equipment that you will be needing to invest in.


When it comes to the food business, cooktops are undoubtedly the most important equipment that you would be needing. When you are operating a commercial entity, you need to understand that your cooktop requirements and usage will be very different from a household one. When picking up a cooktop for your eatery, the aesthetics of the equipment should take a back seat and the functionality and effectiveness should be the primary criteria of selection. For example, conduction cooktops are aesthetically very pleasing but they are not compatible with every type of cookware plus not all chefs might be comfortable using it.

Ovens and Microwave Ovens

Whether you have baking and grilling needs, or you need simple reheating, ovens and microwave ovens are a piece of important equipment that your eatery will be needing. If you are a very small establishment, you may choose to have two small-sized ovens mounted in a wall, rather than a large-sized oven. That being said, one of the major blunders that budding restaurant owners make is to use microwave ovens and regular ovens interchangeably. It is important to understand a regular oven cannot be a substitute for a microwave oven and vice versa. Despite belonging to the same family of equipment, the two are very distinct in terms of functionality and technology, hence every eatery should have at least one each.


Whether you will be needing a small refrigeration unit or a chiller, or full-scale cold storage will depend on the size of your business and more importantly the scale of your business operations. Nevertheless, a chilling unit will be required regardless of the size of your business. Even the most basic cafes need to store drinks, juices, and water.

Ice Machines

Many new food entrepreneurs are not even aware of the fact that ice machines are a thing. The ice requirement and turnover at eateries are not comparable to that of a household. Multiple customers order col beverages at a time and require ice. As new customers walk in, they may order more ice but the standard refrigeration units are not equipped to replenish the ice inventory in such a short period, commercial ice machines, on the other hand, are designed specifically to produce ice cubes on demand. They can produce a given quantity of ice at a time, allowing you to meet customer demands.


Although workstations are a Very Important part of the food preparation process, are often ignored. Workstations might not be a machine, but they are dedicated spaces that help in the food preparation process. A lot of preparation process such as beating, whisking, cutting and chopping need to be done manually and a dedicated space that allow workers to work conveniently is very important.

Posted by on Oct 11, 2019 in Fabio Viviani's Kitchen Academy Blog, General Recipes | 0 comments

The eating-out culture has taken the world by a storm in the recent past and more eateries are springing up now and then. Breakfast cafes are a very popular trend where people may hold a meeting or just arrange a casual meetup with friends over a cup of coffee. Setting up dedicated breakfast eateries can be tricky, however, this quick guide can help you do so. Here are some important tips that you should remember when setting up a breakfast café.

Type of Eatery

The first thing that you need to figure out is what type of eatery will you be setting up. Even if you want your service to be positioned as a breakfast place, it can either be a buffet set up, or an a la carte. It could have an indoor set up within the physical boundaries of your outlet, or you may want to have a casual outdoor roadside setup. Whatever style of eatery do you choose to open up, know that it will have an impact on your layout and the cost of premises.

The Layout

As negligible as it may sound, the layout of your eatery is very important. You cannot throw in a few equipment here and there and a few dining spaces and call it a café. Proper layout plan is crucial to ensure operational efficiencies. A good eatery layout allows adequate workspace for labour and equipment in the kitchen., reasonably sized cash counter, and a decent dining area. If you plan to have a buffet system, the layout but becomes even more critical. The layout of your buffet area will deter, mine ow accumulated or dispersed your entire traffic is at a given time.

The Menu

It is no brainer that your menu is the main focal point of your eatery. Your menu is after all the primary product that you will be offering to the customers. Moreover, your menu will also decide the kind of equipment, tools and other such machinery that you will be needing. Instead of going overboard wirth your menu, start with limited items that you are more confident about. Avoid expanding the menu too much in the initial stage as it can mean extra equipment and recruitment costs for you.

Tools and Equipment

Even a very basic eatery with the limited menu will require certain tools and equipment. For example, even if you are only catering to breakfasts, you will need coffee machines, breakfast griddles, ovens, and microwave ovens, refrigerators, workstation and cooktops along with the appropriate kitchen tools and cookware. Remember that tools and equipment can exhaust most of your capital investment, therefore make sure you make these investments wisely. Look for professionals and commercial grade kitchen equipment. Moreover, you can consider alternative sources of finance such as hire purchase to reduce pressure on the cash flows.


Posted by on Oct 11, 2019 in Fabio Viviani's Kitchen Academy Blog, General Recipes | 0 comments