I've thought about trying one of those stainless racks, but I'm a bit skeptical they'll hold heavy cast iron pans without bending or warping over time. Anyone tested that long-term durability yet? I'd hate to replace it every few months...
"I'm a bit skeptical they'll hold heavy cast iron pans without bending or warping over time."
I've been using a stainless rack for almost two years now, and honestly, it's held up way better than I expected. I've got a pretty hefty 12-inch cast iron skillet and a Dutch oven on it regularly—no noticeable warping yet. Maybe the trick is picking one with thicker gauge steel? Definitely beats replacing those cheap plastic-coated ones every few months...
"Maybe the trick is picking one with thicker gauge steel?"
Could be onto something there. Did you notice a big price difference going for thicker gauge? I've been eyeing stainless racks myself but always hesitated because of cost. Right now, I'm stuck in that endless cycle of replacing cheap plastic-coated ones every few months... definitely adds up over time. If spending a bit more upfront means fewer replacements, might actually save money long-term.
I went through exactly that cycle for years—buy cheap, replace often, repeat. Eventually, I bit the bullet and went for a thicker gauge stainless steel rack. Honestly, the price jump wasn't as drastic as you'd think. Sure, it felt a bit steep initially, especially compared to those plastic-coated racks you grab at discount stores, but not outrageously so. I'd say maybe 20-30% more in cost, depending on brand and size.
But here's the thing: after switching, I've had the same rack for almost three years now, and it still looks practically new. No rust spots, no peeling coating, no wobbling legs. Compare that to swapping out the plastic-coated ones every six months (like clockwork, seriously), and the math starts to look pretty good.
One thing I learned along the way—gauge numbers can be confusing. Lower numbers mean thicker steel. So a 16-gauge rack is actually thicker and sturdier than one labeled 20-gauge. Took me longer than I'd like to admit to figure that out... 😂
Also, consider checking restaurant supply stores or websites. They often sell heavy-duty kitchen gear at surprisingly reasonable prices, since they're catering to commercial kitchens that need durability. You might find something solid without paying a premium for fancy branding.
At the end of the day, it's one of those "buy once, cry once" situations. I hesitated forever, but looking back, I wish I'd switched sooner—it would've spared my wallet (and sanity) from that endless replacement cycle.
"after switching, I've had the same rack for almost three years now, and it still looks practically new."
Same here—switched to a commercial-grade stainless rack about four years ago. Slightly pricier upfront, but zero issues since. Sometimes spending a bit more saves you headaches down the road...
