Stainless Steel in the Thai Kitchen

Professional kitchens use it for a reason. Where stainless earns its place in a home kitchen here, and where it does not.

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Why commercial kitchens choose it

Stainless is non-porous, heat-proof, does not harbour bacteria and can be cleaned with anything. For heavy Thai cooking, a stainless worktop or splashback behind the hob is the most practical surface available.

Grades matter in a coastal climate

304 is the standard grade and is fine inland. Near the sea in Phuket or Samui, salt in the air will mark lower grades, so 316 is worth specifying for anything exposed. Thickness matters too, since thin sheet dents and shows every knock.

Finishes and fingerprints

Mirror-polished steel shows everything. Brushed and linen finishes hide marks far better and are what we specify for anything within reach. Direction of the brushing should run with the length of the run, not across it.

Mixing steel with warmer materials

A full stainless kitchen can feel clinical in a home. Steel on the splashback, the hob run or the extraction, set against timber fronts and a stone island, gives you the performance without the canteen feeling.