Commercial Pots and Pans

A restaurant just isn’t a restaurant without restaurant pots and pans now is it. Yep, you need them, but there and stockpots. You may even need a few special-purpose pots and pans like a crepe pans, paella pans, stir-fry pans, woks or double boilers.

Sizes: You will probably need to have your pans and pots in a variety of sizes and fortunately the manufactures have filled your needs. Fry pans come in sizes from 6” to 20” in diameter while sauce pans come in sizes anywhere from a quart to 12 quarts. Sauce pots range from 5qt to 14qt. The sizes you choose should reflect your menu and cooking style. You do not need to have pot or pan of every size, but make sure you have a varied enough selection to fit your kitchens needs.

Types of Surfaces: Depending on the needs you may have will determine what type of cooking surface will be right for you. Aluminum is the most popular choice as it is lightweight and conducts well, but be careful as it does react with acidic foods and it can become pitted. Aluminum alloy construction reduces the drawbacks a little and adds some strength preventing some denting. Stainless steel is very durable but not a great heat conductor and can produce uneven heating. Copper pots lined with stainless steel or tin are very durable and the best conductor of heat, but tend to be heavy and expensive. Cast-iron and carbon steel pots and pans are extremely durable, and heat extremely well, but very heavy, and can rust. Still, they conduct heat evenly and maintain high temperatures due to their density. A nice combination available today is a stainless top with a copper or aluminum bottom. Kind of takes the advantages of all while dropping the bad.

Options: Double-thick rims and bottoms will not only create a more durable product, but also allow for more even cooking and tighter fitting lids. Also look for low profile pots as they increase the surface area of the cooking surface and will heat product quicker.

Purchasing Guidelines: Aluminum or stainless steel provide the best in restaurant pots and pans so stick with what works the best. Stay away from units that have an abundance of rivets as they can cause uneven heating of product.