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Enjoy all collections of Infull cutlery sets and kitchenware.
When you need a new frying pan or stockpot, how do you know which metal to choose?
Between stainless steel, aluminum, cast iron (even non-stick pans and natural finishes), which material is best for commercial cookware in your restaurant?
Whether you are adding an existing cookware series or starting from scratch, our guide will introduce you to the most commonly used materials in professional pans,skillets, pots, etc.
content:
- Stainless steel cookware
- Aluminum cookware
- Cast iron cookware
- Carbon steel cookware
- Copper cookware
1. Stainless steel cookware
Unlike aluminum, stainless steel pans will not discolor delicate sauces or show signs of physical pitting.
This is because stainless steel is non-porous.
Advantages
Durable, non-corrosive, non-reactive, long-lasting
Great for acidic foods and sauces
Non-reactive, maintaining the flavor from one dish to another
Very hygienic-will not trap food or bacteria
Various metal coatings can be used to improve performance
Disadvantages
Inconsistent heat distribution
Food will stick (unless a non-stick pan is used)
Heating time is longer than aluminum and copper
Commercial stainless steel cookware is perfect for grilling chicken and meat!
2. Aluminum cookware
When you manage a fast food restaurant and need fast heating, fast cooling and clean cookware, aluminum cookware is the perfect and economical choice.
Advantages
Lightweight and easy to operate
Good heat conductor, make the cookware heat up quickly
Generally cheaper
Very suitable for low-acid foods such as eggs, fried eggs, and fried vegetables
Heavy-duty models are evenly heated and warp-resistant
Disadvantages
Will affect the taste of food
Oxidation can cause discoloration of cookware
Acidic foods can react with aluminum and cause damage
3. Cast iron cookware
After seasoning, the preheated cast iron pan or frying pan should provide an even cooking surface and will not cool too much when adding ingredients.
Cooking menu items evenly can improve the taste and texture.
Advantages
Excellent durability and longevity
Holds heat better than all other cookware metals
The more you use it, the performance will improve
Natural induction ready
Ideal for foods that are often cooked in oil
Disadvantages
Correct seasoning requires initial time and patience
Not recommended for delicate foods such as pancakes or tilapia
Not recommended for acidic foods
Even with the disadvantages listed above, experienced professional cast iron cookware has almost no disadvantages.
Remember to take good care of your cast iron cookware, it will take care of generations of kitchen staff.
4. Carbon steel cookware
Are you looking for commercial cookware that uses a natural non-stick surface but is lighter than cast iron?
Advantages
Cast iron is an excellent alternative to burnt and browned food
Durable structure to prevent warping
Natural seasoning, non-stick cooking
Experienced carbon steel provides non-stick benefits, no Teflon material is required
Wide range of uses, heating speed is faster than stainless steel
Disadvantages
Higher maintenance to maintain proper seasoning
It is recommended to avoid acidic foods (such as cast iron)
Doesn't maintain high temperature like cast iron
Although carbon steel is not as insulated as cast iron, it has a place in every commercial kitchen.
The carbon steel pan can cook almost any main dish.
5. Copper cookware
Copper pots and pans heat up faster and more evenly than any other cooking material.
It can also cool down quickly, allowing the chef to precisely control the temperature, so that stewed and crispy food will not overcook the inside.
Although copper cookware is not compatible with induction cookers, its thermal conductivity is very good, which can almost simulate the effect of induction cookers using traditional heat sources.
Advantages
Superior thermal conductivity
Unparalleled temperature control, perfect for desserts
Properly maintained copper can add beautiful decoration to the kitchen
Even heat distribution
Perfect for displaying thin sauces on the table
Disadvantages
Need a lot of maintenance
Higher costs and upfront investment
High reactivity. Not suitable for acidic food unless it is lined with another metal.
Copper cookware is particularly suitable for baking, because it is easier to melt chocolate and make candies in a copper pot or pot.
If you bake often, it is necessary to have a copper pot on hand.
When buying commercial cookware, think about what types of dishes you will prepare and how you will cook them.
Different cooking utensils will make different dishes, so careful thinking will be helpful to your purchase.
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