Advantages of Using Stainless Steel for Your Baking Equipment

Blog | December 7th, 2015

The “best of the best” is a phrase used sparingly by bakers, but it’s one that can be used with some justification when discussing the merits of stainless steel baking equipment. Just think for a moment of some of the delicate treats made by bakers. It might surprise you to learn that this delicacy can only been created by using a fair amount of force. Dough and pastry is rolled and beaten, slapped around and generally mistreated, which means that the equipment has to incorporate a hefty amount of durability. Well, you’re in luck, stainless steel is built to take any amount of punishment without flinching, and this is only the beginning.

Balancing Rise and Fall Quandaries

Many of those baking chefs have rightly compared baking to chemistry, or even alchemy, probably because there are so many components involved in the process. Believe it or not, just opening an oven door at the wrong moment will destroy a gestating soufflé or deflate a freshly risen loaf of rustic bread. Stainless steel distributes heat evenly, avoiding baking disasters, thus protecting the rising dough. In a craft that can be spoiled by the slightest cold spot, adequate heat distribution represents a keen baking edge, a difference that could see a potential pastry flop transform into a crispy masterpiece due to uniform heat conduction.

Non-Permeable and Non-Stick Mastery

As stainless steel already has a large user base within kitchens, both commercial and home, why don’t we translate some of these cooking characteristics and apply them to our baking study? If you’ve ever experienced the frustration of sticky pastry, then switch to stainless steel baking equipment, products that reduce tacky shenanigans. Even if the wet flour does stubbornly stick to everything at hand, it’s still easy as pie to set the uncooked pastry free. Use a flat knife, made of stainless steel, of course, and know that you can scrape any lingering flakes of dough clean without leaving a single scratch. Stainless steel just won’t scratch.

Complementary Design is a Given

Don’t worry about mismatching appliances and the uniformity of the kitchen’s professional veneer. It is likely that stainless steel is already centrally located within the baking space, having earned that place through its reliable feature set. These many products include but are not limited to venting systems, proving drawers, counter tops, walk-in refrigerators, and any number of alternative commercial components, housings and surfaces that deliver a premium profile.

Finally, remember the level of precision that comes with the baking profession, a level of competency that should be matched with stainless steel baking equipment because that metallic outline fully resonates with this engineering aspect. The baker’s arsenal is fronted by high-quality baking ovens, but it extends eagerly to encompass all forms of cookware, from durable counters to easy-to-clean baking trays.

Stecor Engineering & Fabrication

1/13 Crawford St, Braeside VIC 3195

Mobile:  0419 562 284
Phone: (03) 9028 4130
Fax:   (03) 8669 4400

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