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Old 12-07-2021, 08:45 AM
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Crex Crex is offline
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Join Date: Sep 2002
Location: Acworth, GA and/or Hanging Dog, NC
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While I have made them from both stainless and hi-carb, my clients all seem to prefer the hi-carb. Haven't made a stainless in several years now.
As far as the FDA bunch, I haven't heard any of the clients mention any problems. It is up to the "kitchen" to keep everything sanitary/clean to specs.
I would think any professional chef would be conscious of cross contamination of flavors anyway and handle the issue as the professional they claim to be.
Bottom line would be the choice of nonporous handle material and clean transition joints (no foreseeable flex gaps).
Really don't think you can go wrong with either, but if you have these concerns then default to stainless.


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