Windows. Get some if you can.
Professional kitchens often don't have them. That is different.
I take from professional kitchens what I have seen I can use.
Like stainless countertops and large deep single tub steel sinks, high gooseneck steel faucets......hanging steel adjustable pot pan and utensil bars or rings...cast iron gas stoves and grills, electric and convection ovens.
I avoid microwave ovens. They use a lot of aluminum and nonstick cookware and utensils (they are not, after all, cooking for themselves...), microwaves. I don't.
I avoid microwave ovens. They use a lot of aluminum and nonstick cookware and utensils (they are not, after all, cooking for themselves...), microwaves. I don't.
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