Cookware for HoReCa (Hotel, Restaurant, Café) must be durable, easy to use and care for, and affordable. And for this sphere, it is necessary to have a variety of shapes, sizes, and coatings of cook ware. There are so many products on the market now that it seems impossible to choose the right quality cookware. But it is not.
Read on for advice from professional chefs on how to pick cookware that’s durable, safe, and hassle-free.
What kind of cookware do professional chefs use?
The coating, shape and size of cookware depends on the purpose. Different cookware is needed for different consistencies. Most professional chefs choose cookware made of carbon steel, copper, or cast iron. But sometimes aluminum isn’t replaceable, either, when the ingredients of a dish call for it.
The following brands are popular in HoReCa this year: Zebra, Sam S, Q-line, Perfect, Gogo, Happy ware and others. Pots and pans are worth looking at separately.
Choosing a frying pan on the advice of professional chefs
Aluminum and Steel are the most common materials for kitchen pans. The best option when there is a nonstick coating on the cooking pan. Without this coating, cooking foods with acid-containing products will be difficult and harmful to health (because toxins can be released from the material).
There are such types of non-stick coating of frying pans:
- Teflon coating – resistant material to high temperatures, acids, and alkalis. Minus: short-lived material, if the surface is damaged, toxic substances are released!
- Ceramic coating – environmentally friendly and safe cookware, chemically neutral. Minus – it is not suitable for induction stoves, it cannot withstand heavy temperatures.
- Enamel coating – anti-corrosive properties. Minus – brittleness, easy to damage.
- Titanium, granite, marble non-stick coating – maximum resistance to temperature and damage. Minus – high price.
If we talk about durability, you can choose a non stick pan of titanium. Titanium kitchen pan allows you to fry without oil and can be heated empty. These pans are considered healthy because there is less oil, which means fewer calories.
You should not use pans that:
- Have uneven bottoms and rough surfaces;
- Aluminum pans without a nonstick coating;
- Frying pans that are larger or smaller than the burner of the stove;
- With curved surfaces;
- Made by stamping technology.
How to choose a frying pan by purpose?
Different dishes and ingredients require a specific type of cooking pans.
- A universal cooking pan. It has a round shape and a diameter in the 24-28 cm range.
- Flat-bottomed cooking pan has low sides, suitable for frying omelets and similar dishes.
- Grill pan is a special cooking pan with a ribbed bottom, for grilling vegetables, meat, and fish.
- Wok is a rounded tub with a deep bottom and handles. Used for stewing rice, noodles, and seafood.
- Fish pan with an oval shape.
- Escargotiere is a type of cooking pan for snails.
- Saucepan for making sauces.
There are many more types, here are the most common in the HoReCa sphere.
Choosing a pan on the advice of professional chefs
Before you start choosing a cooking pot, it is necessary to consider the classification of this cookware.
In terms of materials, pans come in:
- Aluminum
- Cast iron
- Glass
- Stainless steel
According to the inner coating:
- Non-stick coating
- Ceramic coating
- Enamel coating
In professional kitchens, pots of 2 liters or more are most commonly used. Shapes and purposes are also diverse: ladle, sauté pot, cauldron, soup pot, etc.
Material peculiarities of the saucepans
Stainless steel is a favorite of many HoReCa kitchens. Cooking pots made of this material are resistant to high temperatures, food is cooked in them faster, they are durable. Ideal for boiling and stewing.
Cast-iron pots are versatile and durable, suitable for stove and oven. Minus: high price, heavy weight.
Ceramic cooking pots are also versatile. Often these pots refer to nonstick cookware, they retain heat for a long time. Minus: they break easily.
Glass pots are very aesthetically pleasing, but have little practical value in a professional kitchen. They require no additional nonstick coating.
Dangerous and healthy cookware
Aluminum cookware without a nonstick coating is recognized as the most toxic. Since this metal is not chemically stable, you can’t cook spicy and sour dishes, vegetables, milk, fruits in it. Aluminum cookware with non-stick coating is allowed to use, but it must be done carefully, so the coating is not be damaged.
Enameled cookware, made using a spray enamel technique, has also been found to be toxic. In this case, the enamel coating easily separates and can get into the food, and is prone to corrosion.
Teflon non-stick coating, as mentioned earlier, is very toxic if damaged, not recommended for use.
Stainless steel with Nickel impurities causes allergies. It is worth choosing cooking pans and pots made of pure stainless steel.Ceramics, cast iron and glass are considered to be the most environmentally friendly and safe materials for the health of cookware. Choose cookware carefully and do not forget to read the composition.
