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Metal laboratory sieves An ami shakushi, a Japanese ladle or scoop that may be used to remove small drops of batter during the frying of tempura ancient sieve. A sieve, fine mesh strainer, or sift, is a tool used for separating wanted elements from unwanted material or for controlling the particle size distribution of a sample, using a screen such as a woven mesh or net or perforated sheet ...
As of 2017, restaurant kitchens usually have tiled walls and floors and use stainless steel for other surfaces (workbench, but also door and drawer fronts) because these materials are durable and easy to clean.
Kitchen utensils in bronze discovered in Pompeii. Illustration by Hercule Catenacci in 1864. Benjamin Thompson noted at the start of the 19th century that kitchen utensils were commonly made of copper, with various efforts made to prevent the copper from reacting with food (particularly its acidic contents) at the temperatures used for cooking, including tinning, enamelling, and varnishing.
An American cast-iron Dutch oven, 1896. In Asia, particularly China, India, Korea and Japan, there is a long history of cooking with cast-iron vessels. The first mention of a cast-iron kettle in English appeared in 679 or 680, though this wasn't the first use of metal vessels for cooking.
For more severe corrosion conditions, when 304 stainless steel is too sensitive to pitting or crevice corrosion by chlorides or general corrosion in acidic applications, it is commonly replaced by 316 stainless steel. 304 and 302 stainless steels are subject to chloride stress fracture failure when used in tropical salt water conditions such as ...
Monel is typically much more expensive than stainless steel. Monel alloy 400 has a specific gravity of 8.80, [ 7 ] a melting range of 1300–1350 °C, an electrical conductivity of approximately 34% IACS , and (in the annealed state) a hardness of 65 Rockwell B. [ 8 ] Monel alloy 400 is notable for its toughness, which is maintained over a ...
In the absence of an internal source, when the fluid is in contact with a hot surface, its molecules separate and scatter, causing the fluid to be less dense. As a consequence, the fluid is displaced while the cooler fluid gets denser and the fluid sinks. Thus, the hotter volume transfers heat towards the cooler volume of that fluid. [2]
The Halligan is available in a number of lengths — typically 18–54 inches (46–137 cm) — and of various materials, including titanium, beryllium copper or stainless steel. Carrying straps or rings can be found. The 18-inch Halligan is often referred to as an officer's tool. A Halligan and flat head axe.
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