Chef's Bench
Blog:
April 2025 IMC/Teddy Price List is Here – What’s New?
Introducing Model #BNC – Chef’s Bench
Frequently Asked Questions About Worktables
Can Stainless Steel Really Improve Food Hygiene?
Most Common Mistakes When Cleaning Stainless Steel
The Ultimate Guide to Stainless Steel Finishes (for Foodservice)
The Ultimate Showdown: Fabricated vs. Deep Drawn Construction
Galvanized Steel vs. Stainless Steel: Which is Better?
Top 4 Overlooked Stainless Steel Items for Commercial Kitchens
Why Do Restaurants Use Stainless Steel?
Commercial Kitchen Equipment Showdown: Aluminum vs. Stainless Steel
Top 5 Ways to Turn Your Restaurant “Green”
Just How “Green” Is Stainless Steel?
Everything You Wanted to Know About Stainless Steel Gauges
Why Buy American Made Stainless Steel Equipment?
How to Properly Handle Stainless Steel
What Exactly is “Food Grade” Stainless Steel?
Just How Dishwasher Safe is Stainless Steel?
The Future of Stainless Steel (& Its Role in the Foodservice Industry)
Tips to Prepare Your Stainless Steel Equipment for the Holidays
Let’s Take a Look at the Aesthetics of Stainless Steel
Does Stainless Steel Contain PFAs?
Metal Mayhem: Stainless Steel vs. Titanium (For Foodservice)
Are All Stainless Steels Magnetic?
Why Type 300 Series Stainless Steel is the King of Food Service
This is the “IMC/Teddy Advantage”
Carbon Steel vs. Stainless Steel: Which Reigns Supreme?
Why AI Will Never Replace IMC Employees
Is American Steel Still Competitive in 2025?
How Is Our Competition Holding Up? Well…
