Hygiene

5 people cite hygiene across 3 products — 3 in favour, 3 against.

Who cites hygiene as a reason to buy?

0:31 supports Adam Byatt Buy It For Life Enthusiasts

I use these chopping boards, which are Apex chopping boards, they have a softness to them. So, if you sort of take a chopping knife, there is a softness. There's a grip from these chopping boards that are really is really nice. They don't absorb.

performance about Apex chopping board uses it professionally, daily 35 Years of cooking equipment - What I use everyday

Cites hygiene, knife friendliness

4:01 supports Gordon Ramsay Chef

I prefer a sort of heavy duty one because they're so much more durable they can be flipped over the minute you want to go from vegetables to prepping fish or meat

durability about Cutting Boards uses it professionally, daily Gordon Ramsay's Kitchen Kit | What You Need To Be A Better Chef

Cites durability, hygiene

1:30 supports Billy Parisi Chef

a good cutting board should last you a super long time and using wood has a lot of antibacterial materials in there which is awesome but of course it's up to you to keep it clean keep it oiled up it will last you forever

durability about Cutting Boards These 30 Kitchen Essentials Changed My Cooking

Cites hygiene, durability

Who cites hygiene as a reason against?

Hygiene given as a reason not to buy. Where both lists are long, hygiene is a trade-off rather than a feature.

1:33 objects Tried Tested and True

So, I did that and like they're just stained. They're stained on the outside. They're stained on the inside. And I know that I can like go get some Barkeeper's Friend or some pink stuff and get probably like a Scrub Daddy and like really scrub it down and they'll look fine. However, why do I need to do all that when…

durability about HexClad pots and pans owns and uses it daily I Hate my Hexclad: 18 month update

Cites appearance (against), coating durability (against), ease of cleaning (against), hygiene (against)

The coating on my Hexclad pots and pans is chipping away. Like I said, I'm not aggressive with these. I'm not putting harsh cleaners on there. I'm not using like a wire mesh brush or anything on here. I'm just like boiling water. It's chipping off and getting into the food.

especially because the pots I only use to like boil water and like why are they chipping? It's been less than 2 years and they should not be chipping. This is totally unacceptable.

0:00 objects

And I don't like using knife rolls because I find the fabric getting gross and dirty and it's hard to clean.

durability about knife roll uses it professionally, daily Inside 20 Chefs' Knife Rolls: Pro Chefs Reveal Their Go-To Tools | Restaurant Talks | Bon Appétit

Cites hygiene (against), ease of cleaning (against)

7:32 objects Prudent Reviews Cookware Reviewer

the $60 pan performed the same or better in actual cooking tests. You can’t tell the difference between two pieces of salmon cooked in each pan, and the cheaper pan actually did a better job searing pork chops.

performance about Matfer copper frying pan tested it I Tested the World's Most Expensive Cookware (Which Brands Are Worth It?)

Cites ease of cleaning (against), hygiene (against), searing and crust (against)

Besides that, this pan is incredibly heavy at almost 6 pounds, and there’s a gap between the pan and the handle where moisture and bacteria can get trapped.