what aluminum pans do chefs use in restaurants?!
Anyone know? These aren't regular pans. Thick aluminum.
Answers:
As a former chef in Hotels and Restaurants, when I was in the trade for over 20+ years, Nic is right, they come in 2 weights light/medium and heavy duty, one is about 1/4 inch thick the other is 1/2 inch thick, the thinner ones are better for sauteing and frying quickly, the thicker brand for slow cooking, stocks and soups to prevent burning, at a restaurant supply store/shop they have everything from a small 4 inch sauce pan or 6 inch frying pans up to a 50 gallon stock pot, lids are sold separately so you need to remember that, as for the damage you see on the Food Network programs like Diners, Drive In's and Dives, it is there used so much, I caught a dishwasher once using a pot for a hammer, plus once dented or warped they are hard to fix, along with the charring on the bottom, from grease and the gas toxins.
I have a retail store not far from me here in Toronto Canada that sell medium duty ones with the lids, I have a fair collection, 3 frying/saute pans, 4 sauce pots, 2 stew pots/rondeaus and 1 5 qt stockpot for soups, stocks and to cook pasta in, they cost me for the set less than $200 CN.
Go to a restaurant supply to buy them.