What Type of Frying Pans do Pro Chefs Use?

What Type of Frying Pans do Pro Chefs Use?
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What Type of Frying Pans do Pro Chefs Use?

So you want to cook like a professional chef? You watch them cook on TV and you follow the recipes and you read all the tips, but there’s something missing. Many people are convinced that the secret is in the cookware, and they may be right!

Many chefs find a particular pan or a pot that works for them and they will never change. We know one chef who brought his favorite frying pan home from the restaurant every night so it couldn’t be lost or stolen. We think he slept with it.

The most common types of fry or saute pans used by professional chefs are:

Aluminum – Stainless Steel – Copper – Cast Iron and each has it’s own particular characteristics and advantages. Each one also has at least one disadvantage. So, how do you choose?

Aluminum is probably the most common cookware for restaurants and the reason is mostly cost. Aluminum distributes heat well, not as well as copper, but copper is more expensive. Restaurant s go through a lot of pots and pans in a year and aluminum is durable enough to get the nod for most restaurants. Aluminum is soft, so you should use wood or nylon implements so you don’t scratch it.

Stainless Steel is a great cookware surface, but heat doesn’t distribute very well through it. If your pan is sitting off center above the heat source you may find that only one portion get high heat and food sitting away from the heat just sits there. It’s durable, but not the greatest for heat.

Copper is a wonderful surface but many foods stick and it’s expensive. Copper is probably the best for even heat distribution and it looks great when it’s hanging up, but it will also scratch and lose it’s visual appeal pretty fast.

Cast Iron is the favorite for many chefs who like to work out with weights! It’s heavy! Excellent durable surface with great heat distribution and they will, over time, become “seasoned”. Cast iron pans will actually flavor many dishes!

Bottom line: You need to experiment. It will depend on what you’re cooking, your budget, and your personality. The vast majority of our business is “to the trade” – we sell directly to professional chefs who work restaurants and hotels, but anyone can visit our site and shop for the best brand names in food service equipment and supplies. Click here to see our cookware selection.