Aluminium in the kitchen

Aluminium and wooden items are highly discouraged within a commercial kitchen.

Why?

Aluminium is a form of reactive cookware. Non–reactive cookware, such as ceramic and stainless steel, while not as effective at conducting heat, are non-reactive, meaning they do not interact with the chemical structure of the food or change the look or edibility of the food.

However, Aluminium is a soft and highly reactive metal form of cookware. It conducts heat very efficiently, and therefore, does a great job of cooking our food evenly.

These metals are reactive with acidic and alkaline foods, and the metal can migrate in measurable amounts into food when cooking. For example, if cooking with ingredients such as tomatoes or lemon juice, the food can take on a metallic flavour, especially if the cooking time is very long. Light coloured foods, like eggs, can develop grey streaks.

Over exposure of aluminium has been linked to brain disorders, behavioural abnormalities and many published journal articles link excessive aluminium exposure to Alzheimer’s disease.

Wood in the kitchen

Wooden spoons have been used as far back as the Palaeolithic Era, the earliest known versions simple pieces of wood used to scoop foods just not liquid enough to drink. They have even been found in Egyptian tombs!

With wooden utensils long and varied history and favouritism in home kitchen,

Why is it so discouraged in commercial kitchens?

  • Wood will not stand up to the intensive use of the commercial kitchen environment and so will changes colour and texture
  • If continuously wet, the density and shape will change
  • Easily chipped, allowing wood pieces to fall into food
  • Wood is difficult to clean and properly sanitise
  • Wood retains the flavour of and is easily stained by pungent foods
kitchen hygiene audits

Learn More About Food Safety

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Adrian Carter