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Cost, ease of maintenance, metal type and shape are all important considerations when shopping for commercial cookware. The metal type will determine the weight of the pan, its heat retention and whether it is corrosion- and rust-proof. The most important thing is to choose a pot or pan that your chef and kitchen staff know how to work with.
Commercial cookware comes in many metal types. The three most common are stainless steel, aluminum, and cast iron. Aluminum transfers heat well, weighs very little and is the most economical metal choice. However acidic foods like tomatoes will corrode the aluminum over time. Stainless steel is more high-end. It is durable and easy to maintain, but does not conduct heat as well as aluminum. For this reason, many stainless steel pots and pans have aluminum bottoms to encourage even heat distribution.
Cast iron is heavy, low-cost and favored by many chefs because it absorbs flavor over time and transfers it to cooked foods. The downside is that it is difficult to clean and prone to rust.
AERE carries a selective inventory of great value pots and pans. And, our Equipment Consultants are readily available to walk you through the selection process.
Featuring Browne, Pinch & Winco.
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