Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I don’t like it. No chips but shows scratches especially on the bottom. I wish we had done something else but I don’t think stainless is the right choice either.

I have no regrets about every large stainless sink I have ever had.
I can't abide those double sinks.

What is with double sinks?! They're never large enough to wash a stock pot or anything. Maddening.

Interesting. My SS double sink is large enough for a stock pot on either sink. No problem at all.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I don’t like it. No chips but shows scratches especially on the bottom. I wish we had done something else but I don’t think stainless is the right choice either.

I have no regrets about every large stainless sink I have ever had.
I can't abide those double sinks.

I don't understand how people live without double sinks. I cook a lot and pans, bowls, cutting boards that have come in to contact with raw meat goes into the right sink to be processed differently. I don't know how I would manage with one big sink.

You set the contaminated items together to the left of the sink as you use them. You then load the dishwasher with whatever goes in there. Then you handwash the few remaining large contaminated items one-by-one, dry them, and put them away directly. Then you wipe/sanitize the counter. Those items already had to be on the counter for the cooking steps so their presence is not a new source of contamination.

I find it difficult to scrub and wash large items in a double sink. You can't easily put water in an electric skillet, scrub out a dutch oven, etc. My mom also opens meat packages over the sink. I hate seeing bloody water and styrofoam in the sink. I'd rather open packages over the garbage can and place the meat on a cutting board directly.

I don't understand why there are posts missing from this thread.