Stainless steel is one of the main construction materials of every professional kitchen. It is tough, easy to clean and resistant to corrosion. It used in cutlery, prime cooking equipment and utensils, but its most visible use is in shelving, tables and sinks. Not the most glamorous areas of the kitchen, but where stainless steel plays a pivotal role in durability of work surfaces and kitchen hygiene.

Steel is made by mixing molten iron with carbon in a furnace. Adding the carbon gives greater strength, but does not overcome the problem of rusting. By adding nickel, chromium or both metals to the molten iron in addition to carbon, rusting can be controlled, though not totally eliminated.

There are international standards laid down for the making of stainless steel so that metal from different parts of the world is consistent. The two main grades of stainless steel used in catering equipment are grade 304 and grade 430. The grade rating indicates the mix of metals in the stainless steel alloy.

Grade 430 is the cheaper stainless steel, containing just chromium. Grade 304 contains both chromium and nickel and is more corrosion resistant, but more expensive. Another consideration when buying your products is the thickness of the stell, the thicker it is the more expensive it will be. Usually the product being offered has steel thick enough for the task.

One of the principal benefits of stainless steel is its ability to keep clean, yet with sinks and work tables, the cleaning is often the cause of damage. No detergent with bleach or any chlorine content should be used on stainless steel. Chlorines attack the surface of stainless steel and will lead to rust spots. The best way to clean any stainless steel table or sink is soap and hot water. Harsh abrasives such as wire wool pads will also damage stainless steel. Nylon scouring pads are better, but if they are too rough they will still score the surface and spoil the polished sheen.