Serving Up Restaurant Pots, Pans, and Bowls
Commercial cookware isn't like what we use every day in our kitchens. Restaurant bowls, pots, pans and containers are made to withstand high heat, hold large amounts of food and be flexible enough to toss in the walk-in freezer at a moment's notice. Purchasing commercial cooking pots allows you to prepare and serve oversized portions in the most convenient and safest way.Pots and Pans for Every Purpose
There are many kinds of pots and pans to pick from when it comes to buying commercial kitchen equipment. Choosing the right pieces depends on how much food you need to serve, what your needs are as far as materials are concerned and whether you're using them in hot or cold situations. Some types of commercial cookware to consider include stock pots, saucepans and casserole dishes. Cooking containers like gastronorm containers come in varied sizes, and there are even small cups for sauces as well as terrines.Heavy-Duty Materials
Commercial kitchen cookware is meant to hold up for the long haul. Some materials common to heavy-duty kitchen equipment include stainless steel, polycarbonate, cast iron and aluminium. Some pieces are made of glass, especially lids, and you may find mixing bowls and food containers constructed from polypropylene. Some dishes include a coating that make them non-stick, such as aluminium or enamel.Brands to Trust
A host of reputable brands create heavy-duty cookware for the commercial kitchen. Some of these include Vogue, which features a line of stainless steel and aluminium pans; Bain Marie, which produces gastronorm containers of many sizes and materials; and Stanley Rogers, which makes pots and pans for the professional chef in a multitude of types and sizes.Appetizing Features
Depending on what kinds of dishes you're cooking and on your specific needs, there may be some features that are more important to you. You may need containers with handles to aid in lifting heavy foods. Non-stick pans make cleanup easier and aid in cooking dishes that look perfect. Choose woks with a wooden handle that never gets too hot to touch, and look for induction pans for even heat distribution, which minimises the risk of burning foods.