Types Of Pans

What types of pans should you obtain for your restaurant?

Buying restaurant supplies can be costly, particularly if your restaurant is a start up business without much capital. While this article will discuss the best pots and pans to buy for your restaurant, cost is always a concern and understanding both the type of food that you are planning on serving in your restaurant as well as the desires and preferences of your chef is important. There is no need to purchase expensive cookware and a commercial ice maker if your restaurant only serves burgers and fries, for example, but for elegant French restaurants some of the more advanced pots and pans are essential and in this case it is better to buy them through restaurant suppliers.

frying panThe most important features of pans that are used in your restaurant are both the durability of the pan as well as the heat conductivity of it. Unfortunately, these don’t always go hand and hand. Copper is the best conductor of heat for substances commonly used in pans and are typically the choice of higher end restaurants. However, there are some negatives associated with copper pans. For one, copper pans can be expensive and having a full set of them is often frivolous. Second, copper reacts negatively to dish washers with the copper being varnished very easily. While this can be counteracted with various cleaners, due to the frequent number of pots and pans used by a restaurant, more easy to clean pots are often preferable.

Stainless steel is a poor conductor of heat but is very durable and cost effective. It is easy to clean and therefore a very common product used in many restaurants. The poor conductor of heat is a big negative though as restaurants often have to heat up meals very quickly and when they are unable to do so with a poor heat conducting pot like stainless steel, the restaurant may not be able to serve customers fast enough.

That leaves the remaining choice the pan material that is the jack of all trades but master of none. Aluminum pans are fairly good conductors of heat and easy to clean in dish washers. Their cost is more expensive than stainless steel, but much lower than copper and they are therefore affordable as a result. They aren’t as durable as stainless steel or copper, but with the low cost associated with them much of this is made up by simply discarding the pot after a few years.

Ultimately a number of hybrid pots and pans are commonly used by restaurants. Stainless steel pots sometimes have copper or aluminum cores which overcome the excess cost and durability of these materials, and makes them easier to use. Having said that the nature of the restaurant or type of food served at the restaurant can impact the restaurant supplies used there, and the pots and pan materials purchased are in no way excluded.