I get asked this question a lot:
"Why do you use stainless steel and plastic? Why not something else?"
It's a fair question. And my answer is simple: because these materials deliver what home cooks actually need.
Here's why.
Stainless Steel
I use stainless steel for colanders, steamers, and chopsticks. Here's why:
- Heat-resistant – they handle boiling water without melting, warping, or deforming
- Rust-proof – they won't corrode or leave orange stains on your pots
- Non-porous – they don't absorb odors or flavors from food
- Dishwasher-safe – clean-up is effortless
- Durable – they last for years, not months
BPA-Free, Food-Grade Plastic
I use BPA-free, food-grade plastic for collapsible colanders. Here's why:
- Safe – no harmful chemicals leach into your food
- Durable – resistant to cracks and scratches
- Lightweight – easy to handle and store
- Flexible – allows for foldable, space-saving designs
- Dishwasher-safe – just pop them in and you're done
The Bottom Line
I don't choose materials based on what's trendy or cheap. I choose them based on what works best in a real kitchen.
Great materials = great tools. It's really that simple.