Stainless steel is arguably the most versatile material for cookware in a commercial kitchen. Size, construction, performance, design & induction capability are important to a chef’s decision. Chefs prefer stainless steel stockpots (full stockpots or half stockpots) for unmatched durability, even heat distribution, wide handle design & pots with a nonreactive surface. Given that a stockpot’s primary purpose is to simmer or boil liquids, a stainless steel stockpot with a clad base is ideal for even heating & durability. Chefs consider handle size & shape in terms of comfort & ease of holding the pot, both with bare hands & when using both oven mitts & kitchen towels. Space between the handle & the pot is also important. There must be enough room to wrap their fingers around the handle while holding a kitchen towel. Handle width plays a part too – as chefs like to get all four fingers across the handle for secure lifting. For durability, many chefs prefer handles that are riveted to the vessel. The most common nonreactive cookware is made of stainless-steel. It will not discolor or pit when used with acidic ingredients or react with food. leadership design chef inspiration foodservice restaurant cooking healthy france Made in France since 1960.