Professional saucepans/frying pans?!
Professional saucepans/frying pans?
what is the best make of saucepan? what do they use in pro kitchens?
Answers:
(uk) I use Vogue ,Bourgeat or le cruset at work and at home cant beat the quality http://www.nisbets.co.uk/products/produc...
Source(s):
I am a chef
fissler do good saucepans
my mum just sent a fissler saucepan back coz she broke it and they replaced it because of the lifetime warrenty.
the saucepan was 23 years old.
I don't know what the pros use... but I will never buy a pan that is not calphlon. They are awesome!!! The easiest things to clean in the world and cook nicely.
All-Clad
Every cook has their preference with pans, as well as knives.
What you want to look for is a heavy, stainless or copper pan. The biggest thing is that it heats even. You’ll have to use oil when cooking, as everything will stick to it.
At home I use different types of pans depending on what I am making. I have a Calphalon professional non-stick pans for daily use, I also have their stainless series for use on the cook top with a finish in the oven. I also have some cast iron skillets.
I bought a set of "amway" saucepans 35 years ago and they are still as new!They also replaced one that was 28 years old with no argument.
I have had Circulon for about five years now and they are fantastic.
Solid, not too heavy, easy to clean
And have a lifetime warranty
America's test kitchen tested a bunch and thier favorite was a:
Calphalon Contemporary Nonstick Short & Saucy
21?2 ? 2 Quart Shallow Saucepan with Cover
PRICE: $29.99
MATERIALS: Anodized aluminum with nonstick interior,
tempered glass lid, stainless steel handle
TESTERS’ COMMENTS: Heavy, solid, and priced right, this pan
is a hybrid―part plain saucepan and part classic saucier―just
as the name, shallow shape, and generous diameter suggest.
Sauté pace was a little slow, though easy to control, and
caramel nearly jumped out of the pan.
To see more you'll have to go to thier site and sign up.
http://www.americastestkitchen.com/testi...
Martha Stewart from K-Mart.
Get the heavy pans with metal handles so the pans go into the hot oven.
A year ago, they were selling for $30 a pan. Just plain heavy aluminum pans --- no coatings. These pans clean up every time and look brand new. No coatings to wear off.
Forget what the pros use, they get paid to endorse very expensive pans no better than what I use.
You can pay more, but you can't beat these.
If you saw professional kitchens you would see that they do not have all the fancy pans that we have in our kitchens, nor the fancy names. Niether do they bother about non stick pans. They have a poor kitchen porter/ washer up for that.
Most of the restaurants use alluminium pans, or bog standard stainless steel pans with a copper outer skin. They need pans which heat up quickly. Most of the suppliers just quote a stock number not a make name. But one of the makers names is Meyer.
UK- I use Nisbets as a supplier and purchase a range known as 'Vogue' which are heavy, solid and do not pit. Le Creuseot and Borgeau are also excellent. Interestingly, they do not cost much more than the boxed sets that you buy in department stores.
Buy professional kit, even if you just cook at home. It is worth the extra outlay. You can have the best ingredients in the world, but if they are cooked in a flea-market pan. expect lousy results.
most of the chefs here in napa use all clad stainless steel. i have had most of my all clad for over 10 years and have loved them. all still in great shape.
i don't really use the non-stick ones a whole lot.
also used Calphalon and Circulon in the past and have always been disappointed. food always sticks. also make sure you do not cook on too high of heat that destroys your pains and degrades any teflon coating.
I use Wolfgang Puck. His cookware was voted best for the price by a survey recently (unfortunately I can't remember who did the survey). They are stainless steele and look teriffic - they clean up well (I do use vinegar to clean the off-color sometimes after cooking). I actually used the double boiler to reheat roasted meat and left it on the stove till it boiled dry - the juices from the meat had dripped into the boiling water, so I had a black burnt mess! I put vinegar in it, let it set overnight and all the burn came out and the pan is fine to cook in again. You can buy sets at discount clubs for about $100 (14" chicken cooker, 10" coated fry pan, 3 sauce pans, 4 qt stock pot with pasta insert, 10" double handle pan, a wok-type pan all with lids. I love them. They cook evenly, heat fast and well and are inexpensive. The roaster cost almost $40 but it holds a LARGE turkey and the top doubles as an attractive serving tray.