KITCHEN EQUIPMENTS AND SURFACES BY AYESHA SANI

1. COOKING SURFACES
• Cast iron
• Stainless steel
• Non-stick coated surfaces
• Ceramic
• Carbon steel
• Copper
• Granite
• Plastic

2. CAST IRON
• Oldest
• Excellent heat retention and distribution
• Popular for searing, frying, baking grilling
STAINLESS STEEL
• Huge variety of utensils and equipment
• Durable, non reactive and easy to clean
• Popular for sautéing, braising, and boiling.

3. NON-STICK COATED SURFACE
• Made of aluminum or stainless steel and coated with
PTFE (polytetrafluoroethylene).
• Ideal for delicate foods like eggs, pancakes, and
fish
• Require careful maintenance to avoid damage to the
coating
CERAMIC
• Huge variety of utensils,
• Not even heating distribution as stove tops.
• Not durable, non reactive and easy to clean
• Popular for baking, roasting, and simmering.

4. CARBON STEEL
• Similar to cast iron but lighter in weight.
• Excellent heat retention
• Ideal for high-heat cooking like searing, stir frying
• Popular in professional and home kitchens.
COPPER
• Superior heat conductivity
• Doesn’t react with acidic foods.
• Perfect for caramelizing and preparing sauces.

5. MARBLE
• Not typically used directly for cooking due to
scratching and staining.
• Good heat resistance
• Commonly used as pastry boards or countertops
for tasks like rolling out dough.
PLASTIC
• Very harmful for human body when heated
• React with foods and dangerous for humans.
• Not good and not recommended for anything.

6. GRILLS AND GRATES
• Charcoal grills
• Gas grills
• Electric grills
• Pellet/Hybrid grills
• Wood-fired grills
• Griddle surfaces

7. CHARCOAL GRILLS
• Oldest cooking method using coal.
• Use intense heat and gives smoky flavor.
• Versatile and comes in various sizes, and shapes.
GAS GRILLS
• Powered by propane or natural gas.
• Easy to control temperatures.
• Come in different configurations, such as
freestanding, built-in, and portable models.

8. ELECTRIC GRILLS
• Use electricity to generate heat.
• Good for indoor places where open flames are not
allowed
• Easy to use and maintain.
PELLET/ HYBRID GRILLS
• Combine the convenience of gas grills with the
flavor of wood-fired cooking.
• combine the convenience of gas grills with the flavor
of wood-fired cooking OR charcoal.
• Rich, smoky flavor
• Allowing switch between different cooking methods
as needed.

9. WOOD-FIRE GRILLS
• Rely on burning wood logs.
• Require more skill and attention to maintain
consistent temperatures
• Imparting authentic smoke flavor to meats and
other foods.
GRIDDLE SURFACES
• Flat cooking surfaces typically made of cast iron,
ceramic or steel.
• Cooking foods like pancakes, eggs, burgers, and
vegetables
• Placed over stove tops, grills, or griddle stations.

10. SAFETY AND MAINTENANCE OF THE
KITCHEN EQUIPMENTS AND UTENSILS
• REGULAR CLEANING: (clean equipment and utensils after every use)
• DEEP CLEANING: (Periodically deep clean kitchen equipment to remove stubborn stains, grease buildup, and odors)
• AVOID HARSH CHEMICALS: (harsh chemicals damages surfaces and coatings use approved mild chemicals)
• INSPECT FOR DAMAGE: (inspect on regular bases and replace worn-out or damaged parts promptly and maintain safety
standards)
• PROPER STORAGE: (Use designated storage areas for each item and facilitate organization)
• MAINTAIN SHARPNESS: (Keep knives and cutting equipment sharp by regularly sharpening them with a sharpening stone or honing
steel)
• FOLLOW MANUFACTURERS GUIDELINES: (Follow manufacturer guidelines for maintenance and care,
including recommended cleaning products and temperature settings)
• TRAIN STAFF: (If operating a commercial kitchen, provide training to staff members on proper cleaning and
maintenance procedures and follow proper procedures.)
• SCHEDULE MAINTENANCE: (Schedule regular servicing and maintenance for kitchen equipment, especially for
complex or heavy-duty appliances to ensure uninterrupted operation and preventing costly repairs)