Went to a farmers market in Nashville last weekend and noticed every chef booth had the same problem

Every single food vendor was using those cheap cambro lids that crack after a week. Saw one guy lose half his stock when his lid split mid-service. How do you guys keep from going through lids like crazy during busy season?

2 comments

2 Comments

miles2774d ago

Get the heavy duty polycarbonate lids instead of the cambro ones, they cost more upfront but last through the whole season without cracking. I've had the same set for three years now and they still seal tight even after a thousand dishwasher runs. The thinner commercial lids are a trap, just pay the extra few bucks and save yourself the headache of cleaning up a mess mid-shift.

ericp674d ago

Yeah the polycarbonate ones last way longer but I gotta say... those aren't actually cambro lids either. Cambro is a brand name, not a type of plastic. Their standard lids are actually pretty good if you get the right series. @miles277 is right about going with thicker material though, the thin clear ones from any brand are gonna crack no matter what. The trick is looking for the lids that are labeled "super high heat" or "shatter resistant" instead of just standard commercial grade.