The most common question we receive is: “Which is better for milk cans — aluminum or stainless steel?” Here is the expert perspective based on facts:

The Risks of Aluminum:

• Global Bans: Aluminum cookware is banned in the European food industry and prohibited in Russian childcare facilities.

• Chemical Reactivity: Aluminum is a reactive metal. While it forms a protective oxide layer, this layer is easily stripped away during washing, especially with alkaline detergents. This leads to aluminum particles leaching into the food, which experts link to various health issues.

• Physical Durability: Aluminum is soft and prone to denting. Customers often associate a dented, worn-out can with poor-quality or stale milk.

Why Stainless Steel is the #1 Choice:

• Chemical Stability: Composed of chromium and nickel, stainless steel is chemically neutral. it does not react with food or air, preserving the natural taste of milk.

• Superior Hygiene: Its smooth, hard surface is easy to sanitize and prevents bacterial buildup.

• Professional Standard: Due to its strength and safety, stainless steel is the primary choice for modern factories and large-scale food production.