Cookware

Metal Cookware

The quality of a pan is determined by the material its made of and how thick that material is.  A thick, heavy pan cooks more evenly and is less likely to have hotspots that may scorch the food.  Most pans used in commercial kitchens are either made of aluminum, stainless steel or high-carbon steel.  Some high-end restaurants use copper pans in part for their show value in open kitchens.

While copper is a superior conductor of heat, it is also very expensive.  Because copper is reactive and toxic, copper pans are generally either coated with tin or clad with layers of stainless steel or aluminum.  Copper pots used exclusively for melting sugar are unlined because the copper is non-reactive with the melting sugar and provides the best conduction of heat for sugar work.

Aluminum is a very good conductor of heat, lightweight and inexpensive.  It is reactive and should not be used to cook or store acidic foods.  Aluminum is also very soft.  It warps and dents easily.  It also can turn a white sauce grey if the sauce is stirred with a metal whisk or spoon.

Cast-iron pans, and high-carbon steel pans like woks, crepe pans and blue-steel pans are very durable and can take the abuse of a commercial kitchen. Steel pans are also reactive with foods and rust easily.  Cast-iron and steel pans must be seasoned to create a thin-protecive (and somewhat non-stick) patina of carbon.

Stainless-steel pans are poor conductors of heat though they are durable and less-reactive.  Better stainless pans have cores of aluminum or copper.

Glass and enamel-coated pans aren’t suitable for commercial kitchens but have uses in the home kitchen.  Pie pans and casserole pans insulate outer ingredients while the inner ingredients cook.  Enameled cast-iron pans are excellent soup pots for the home kitchen but the enameled exterior easily chips making it unsuitable for a commercial kitchen.

Non-stick coated pans also have limited use in a commercial kitchen.  The coatings chip and scratch easily and some of them should not be used over high heat or hot ovens because the coatings give off toxic fumes in high heat.  

DO NOT wash seasoned cast-iron or steel pans.  Wipe them out with a towel.  Use some course salt if necessary.  Non-stick pans can be washed, but can also be cleaned by just wiping with a damp towel.