aem wrote:

> Sheldon wrote:
>>> Stainless steel, carbon steel, and aluminum is all you'll see in
>>> professional/commercial kitchens... in most instances it's the law...
>>> even cutlery must be stainless steel, no carbon steel cutlery
>>> permitted... no cast iron cookware permitted, no non-stick coated
>>> cookware permitted, no porcelain cookware permitted, no wooden work
>>> surfaces permitted either.
>>
>> What a load of bullshit! You obviously know nothing about commercial or
>> professional kitchens, and even less about regulations for them.
>>
>> There's not ONE SINGLE TRUE STATEMENT in all of what you wrote.
>>
> And your information source is what? I don't know about various state
> laws, I'd be surprised if the majority legislate against nonstick or cast
> iron or porcelain. Then again it wouldn't surprise me if some did. I
> have been in a number of restaurant and institutional kitchens and
> aluminum is by far the most prevalent cookware. I have seen stainless
> steel cookware, too. I've never seen nonstick cookware in commercial
> kitchens. Have you, or are you just yelling? -aem


See my reply to Ed. If you Google *.gov and "food code" you can probably
find that same data for many other states, though I don't know whether *all*
of them have that available online.

Bob