What Type Of Cookware Do Pro Chefs Use

What Type Of Cookware Do Pro Chefs Use

So do you fancy yourself as the next Gordon Ramsay?

If you are one of those people who love watching cooking shows like Master Chef or Hell’s Kitchen, you might be wondering what kind of cookware these world class chefs use.

Michelin-star chefs always face an unending rush of customers, and they need to work super-fast to place food in front of their hungry customers.

That means often cooking on very high temperatures to meet the rush.

Cooking in professional kitchens also has an impact on the cookware, so it needs to be very durable and impact-resistant.

Therefore, only with the best type of professional cookware can you successfully make a truly gourmet meal.

If you want to find out what cookware professional chefs use in their kitchen, read on below.

If you’d like to see a graphical breakdown of chefs cookware, we got you covered:

Chefs Cookware

Share this Image On Your Site

<p><strong>Please include attribution to TakeBackYourTable.com with this graphic.</strong><br /><br /><a href=’https://takebackyourtable.com/professional-cookware/’><img src=’https://takebackyourtable.com/wp-content/uploads/2020/03/Chefs-Cookware.jpg’ alt=’Chefs Cookware’ width=’780px’ border=’0′ /></a></p>

What Pots And Pans Do Restaurants Use?

Restaurants Pots And Pans

Whereas a single frying pan and a couple of pots are usually enough to meet the needs of a single person, a professional chef will have a wide range of pots and pans, each designed for a specific cooking skill.

Having said that, you will be pleasantly surprised to find that you already use some of the cookware recommended by professional chefs.

However, there will still be a lot of cookware that you do not have.

But don’t be disappointed. Professional chefs themselves admit that all you really need is a few nice saucepans, a large stock pots and the perfect skillet.

Frying Pans

Everyone know a frying pan has a flat bottom and rounded edges and is great for frying eggs — however, it can also be used to sear or pan roast meat.

Frying pans are made of a variety of different material, like stainless steel, copper, carbon steel, and iron, often coated with a non-stick substance called Teflon.

Thanks to innovation in the culinary world, frying pans can also be coated with several other types of substances like ceramic, titanium, and even diamond — so you can expect them to be much expensive than the ones you use at home.

Additionally, frying pans are very versatile cookware and can also be used for searing fish or meat, so they are considered to be a type of skillet, although some people argue skillets are bulkier.

Since they have a shallow bottom, you can only place a little oil inside a frying pan.

Pro Tip: Professional chefs recommend using cast iron, copper, and carbon steel pans. Carbon steel pans contain 99 percent iron and 1 percent iron and has a harder yet lighter and smoother surface than a cast iron pan, which is why most chefs prefer carbon steel cookware in busy kitchens. However, they still love to use cast iron pans at home.


Skillet In Restaurant

Skillets are bigger, heavier, and thicker versions of frying pan and are designed to cook food at a high temperature.

You will probably find this cookware in every home and restaurant.

Skillets are made of the same types of material as frying pans, though chefs say some material work better than others.

Pro Tip: One of the favorite cookware of chefs is a cast-iron skillet, made up of an alloy or iron and carbon. It has a protective seasoning made of baked oil which makes the skillet non-stick. Additionally, cast iron skillets should never be washed with soap as that can erode its protective surface. Instead, you should just wipe it clean with a clean cloth. Over time, your cast iron pan will give you that distinctive seasoning that imparts a unique flavoring to your food.  Many old-school chefs say carbon-steel is a better option, since the skillet is very light and easier to lift.

Sauté Pan

Sautéing food means moving food around in the pan so that the ingredients mix well. This type of cooking requires very little oil.

Sauté pans look like a hybrid between fry pans and pots.

This type of cookware is deeper and thicker than a frying pan and has straight edges, so they are used to fry tender cuts of meat or veggies.

Since the pan is deeper than a frying pan, it can be used for deep frying, cooking, and searing.

Pro-Tip: Professional chefs recommend copper sauté pans as the material heats up quickly and evenly, cooking dishes at the right temperature.


Stainless Steel Saucepan

Saucepans are pans with a rounded bottom and tall sides.

This cookware is the go-to cookware for many homes and can be used not just to make sauces, but also to reheat food, make noodles, and boil milk and eggs.

Most saucepans come with lids that cover the saucepan to prevent evaporation.

Pro-Tip: Pros recommend using saucepans made of ceramic or ceramic-coated material, which are naturally non-stick, or copper, which heats food evenly.

Brazier Pans

Brazier pans have a flat bottom design and come with a moisture-locking lid.

They are versatile cookware and can be used to slow-cook, braise, roast, sauté or proof food inside an oven or on a stovetop.

The pans are beautifully made so that you can use them to serve food straight from the oven to the table.

Pro-Tip: Professional chefs recommend using stainless steel brazier pots, which are durable and have a large capacity. They are also quite easy to clean.

Griddle Pans

Griddle pans are usually square-shaped pans with a base that has raised ridges.

These pans are versatile and can be used to make eggs, pancakes and hotdogs as well as grill chicken, sausages and hamburgers.

These pans are made of non-stick material like cast iron or Teflon.

Pro-Tip: Most chefs are unanimous that you should steer clear away from Teflon, which emits toxic fumes and leaves flakes of coating behind when the temperature reaches 500 degrees. A safer choice is cast iron griddles that need to be seasoned to create a non-stick patina.


Cooking In Wok

Woks have a very smooth slope, a very rounded bottom and no edges.

You may have seen woks being used to make Asian cuisines, like stir-fried vegetables and noodles, and prevent them from going soggy, though they can be used to make curry-based dishes too.

Pro-Tip: Many pros use non-stick carbon steel woks to cook as they are light weight and easy to clean.

 Pressure Cooker

A pressure cooker is a deep-bottomed pan and comes with a lid that seals tight and prevents water vapor from escaping during the cooking process. 

This type of pot is used to tenderize tough meat and can reduce cooking time to over 50 percent.

Food in pressure cookers requires a lot of water to generate steam and needs to be cooked in high temperature.

Pro-Tip: A pressure cooker needs to be handled with caution. The pot should not be more than two-thirds filled. If you are cooking liquid like soups, the pressure cooker should only be half filled. Make sure you seal the lid tightly; otherwise it can cause dangerous accidents under pressure.

Do Chefs Use Stainless Steel Pans?

Stainless steel pans are a popular choice of pans among professional chefs as it does not react with acidic or alkaline food like aluminum does.

Additionally, it is corrosion resistant and can withstand very high temperatures very well.

It is highly durable, tough and can withstand a lot of impact, making it great for the bustling life of a professional kitchen.

However, stainless steel creates heat spots, meaning it does not heat food evenly and can scorch it. It also has a tendency to make the food stick to it.

Fortunately though, in professional cookware, the issue of uneven heating is solved by adding a layer of aluminum or copper in between the aluminum layers.

Most chefs prefer stainless steel brazier pans and stock pots.

There are also many people who prefer stainless steel pans for frying though this isn’t a very efficient option as your food may not fry evenly.

Do Chefs Use Aluminum Pans?

Cooking With Aluminum Pan

Aluminum pans are one of the most commonly used cookware in professional kitchens.

Aluminum is an excellent conductor of heat and hence cooks food evenly. It is also very lightweight.

However, it can react to alkaline or acidic food, making them darken in color.

It can also darken in color and form pits when used for a long time. Uncoated aluminum also lets food stick to it badly.

However, these issues can be solved by using infused anodized aluminum cookware, which is harder and does not react with food.

The best part is that most aluminum cookware is quite affordable, making it a great choice for professional kitchens which see heavy wear.

Bottom Line

As you can see, pro chefs use an extensive range of cookware.

Exactly what kind of professional cookware does a chef use come down to their cooking styles and preferences as there is a huge arsenal of materials and styles to choose from.

Most pros are very picky about the type of cookware you use.

However, they do not recommend using cookware with artificial nonstick coatings, like Teflon, that can be harmful to your health.

If you want your kitchen to look like a professional one, take your time going through the merits of the different type of cookware, match them up with your style of cooking, and make the right choice while shopping.

Leave a Comment

Your email address will not be published. Required fields are marked *