However, they usually recommend it for personal use. Professional chefs generally prefer ceramic pans over their non-stick counterparts because they are more durable. Ceramic is a natural non-stick material. It tolerates high heat and can be used for a variety of cooking tasks. It is also very easy to clean and lasts forever with minimum care. Aluminum is very popular with chefs and home cooks because of how convenient it is to use.
Aluminum pans distribute heat evenly and enable quick cooking. These pans are easy to clean. Being lightweight is another advantage. Chefs can maneuver them easily and use them vigorously. Professional chefs may also like to use enamel-coated or anodized aluminum, which is more resilient and visually appealing than plain aluminum pans. Now that we have covered the most popular materials used by professional chefs in restaurant kitchens, let us also look at the different types of pans they use.
You may already know that different recipes call for different types of pans. So, professional kitchens will be equipped with a variety of pans for various tasks like cooking, sauce preparation, sauteing, shallow frying, and deep-frying. Let us explore these different types of pans in closer detail.
Saucepans have a circular base, high sides, and a long handle. They can hold a good quantity of liquid. Despite their name, saucepans can be used for more than just sauce preparations. You can use them to make pasta, stews, soups, and curries. You can also use it for boiling and simmering liquids, and stewing.
You can find saucepans in all sizes, shapes, and materials. Most chefs prefer carbon steel or stainless steel saucepans. Copper saucepans are also a good choice since copper is a good conductor.
Frying pans have a flat base and slightly raised sides. You can use these pans for searing, roasting, shallow frying, and deep-frying. Chefs use frying pans in kitchens to prepare a variety of dishes, including stir-fries, omelets, and batter-fried recipes. Many chefs prefer aluminum and carbon steel frying pans because they are lightweight. These materials are also durable and resilient.
Some chefs also like cast iron frying pans because they heat evenly, and the heavy base is good for uniform cooking. Cast iron pans develop a layer of seasoning with continued use. This layer creates a natural non-stick surface. For frying or cooking large amounts of food, a skillet is usually preferred. It is a fairly common fact that most professional chefs do not use non-stick pans. Most pros prefer cast iron, copper, or carbon steel pans. In fact, the majority of professional chefs use carbon steel pans over any other type of pan.
Here are the two main reasons. Remember, these pans are in constant use. They are heating them and cooling them many times throughout the night in a restaurant. Chefs also pretty much exclusively use metal utensils and often transfer pans from the stove to the oven. Non-stick pans should only be used on the hob. And they work best when used on electric hobs; most pros use gas hobs. While some can cope with the oven, most non-stick coatings will peel at the temperatures that pro chefs work at.
Demeyere Industry 3. Kennedy loves this multitasking pot from Demeyere. Bacon loves the ceramic non-stick pans from Scanpan. This set includes 9-inch and inch fry pans. Named after the late chef Gray Kunz, this spoon is perhaps Kennedy's favorite kitchen tool.
This is because there is less of a chance that it will break up, especially with a wood material," says Tonkinson. A fine microplane is always in use in Kennedy's kitchen. Your official excuse to add "OOD" ahem, out of doors to your cal. Become an Insider. Enter Email Address. Facebook Pinterest Twitter Youtube Instagram.
N ow that we're all our own personal chefs, you may be thinking about investing in some new cookware. If you're looking to seriously up your game, you may be wondering what do chefs use for cookware?
We've tapped a few chefs to share the long-lasting items that are staples in their kitchens.
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