"Clyde Slick" wrote in message
...

"Margaret von B." wrote in message
...


As a person who travels close to 180 days a year and eats out probably
250 days a year I think I'm exposed way beyond my coffee maker. In most
commercial kitchens aluminum still dominates in cookware due to its good
cooking properties and low cost. AND, contrary to the advice of The Food
Network, the real life chefs tend to use stainless steel tongs, spoons
and other utensils on them. Many times the cookware gets replaced simply
because the metal utensils wear the innards out! Am I just being naive
about this?


I assume you didn't mean that it wears out the customers' innards!

http://www.m-w.com/dictionary/innards

Meaning #2.

Not me, but Rob seems to think so.

Cheers,

Margaret