QUICK GUIDE TO COMMERCIAL COOKWARE
I’m sure you’re familiar with the differences between a fry pan and a stock pot—most people who cook regularly know when to use one over the other. But did you ever wonder why you’d choose a straight-sided saucepan over a tapered one? The design of cookware is all about maximizing flavor extraction from your ingredients. Picking the right commercial cookware can significantly affect how your dishes turn out. This guide will help you figure out the best types of restaurant cookware to suit your menu. Make sure you have everything you need in your commercial kitchen!
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Fry Pan
What does a fry pan look like? Commercial fry pans have curved sidewalls, making it easier to stir and slide food out of the pan.
How is a fry pan used? Fry pans are great for frying, scrambling, sautéing, and searing.
Design Tip: The sloped sides of a fry pan prevent steam buildup inside the pan.
Sauté Pan
What does a sauté pan look like? Sauté pans have a broad bottom for maximum heat distribution.
How is a sauté pan used? Commercial sauté pans are perfect for sautéing, searing, deglazing, poaching, and even stir-frying.
Design Tip: The straight, tall sides of a sauté pan help keep ingredients contained and reduce splatters, ensuring even heat distribution.
Stir Fry Pan
What does a stir fry pan look like? Stir fry pans have deep curved sides to facilitate quick and easy food movement during cooking.
How is a stir fry pan used? Designed specifically for stir-frying or wok-style cooking.
Design Tip: Unlike a wok, a stir fry pan has a flat bottom for stability on a flat cooking surface.
Saucier
What does a saucier look like? A saucier features rounded sides for smooth whisking and blending of ingredients.
How is a saucier used? Perfect for sautéing, browning, poaching, stir-frying, and sauce-making.
Design Tip: A saucier combines elements of both a saucepan and a fry pan, offering versatility in the kitchen.
Straight Sided Sauce Pan
What does a straight-sided sauce pan look like? It has a wide bottom for optimal heat conduction.
How is a straight-sided sauce pan used? Ideal for creating and reducing sauces and cooking vegetables.
Design Tip: Using a lid with a straight-sided sauce pan helps control evaporation and speeds up cooking.
Tapered Sauce Pan
What does a tapered sauce pan look like? A commercial tapered sauce pan has a narrow bottom for minimal heat exposure.
How is a tapered sauce pan used? Great for slow-cooking at low temperatures over an extended period.
Design Tip: The flared sides of a tapered sauce pan allow for easy stirring during cooking.
Brazier/Rondo
What does a brazier or rondo look like? A commercial brazier has a wide cooking surface for cooking veggies and meats with minimal liquid.
How is a brazier used: Braziers or rondos are perfect for cooking food in liquid, adding flavors to ingredients over time. Chefs often use them as a water bath alongside a tapered sauce pan for tasks like melting butter, warming sauces, or blanching veggies.
Design tip: Their large diameter and short sides make braziers or rondos very versatile in any kitchen.
Sauce Pot
What does a sauce pot look like? Commercial sauce pots have a wide bottom for maximum heat conduction and two loop handles for easy pouring.
How is a sauce pot used? Great for slow-cooking stews, sauces, soups, casseroles, and roasts while reducing liquid content.
Design tip: Sauce pots are shorter and wider than stock pots, making them easier to work over.
Stock Pot
What does a stock pot look like? A commercial stock pot has a smaller diameter and taller height, preserving liquids better during cooking and forcing liquid to bubble up through ingredients for more flavor transfer.
How is a stock pot used? Stock pots are ideal for foods that require simmering, like stocks, soups, pastas, veggies, and seafood.
Design tip? Look for a stock pot with a thick base for slow, even simmering.
Griddle
What does a griddle look like? A commercial griddle has a wide, flat bottom for maximum cooking area.
How is a griddle used? Griddles are designed to heat or brown foods, perfect for eggs, grilled cheese, quesadillas, or sandwiches.
Design Tip: Experienced chefs know exactly where the griddle is hottest and coolest—usually the edges are cooler for delicate cooking or holding food warm.
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