When selecting the right cookware for your establishment it’s important to consider factors such as heat conductivity, durability and nonstick properties. Different types of cookware are available in a wide range of shapes, sizes and materials. Some are even multipurpose, like a braiser pan which can be used for frying on the stove top then transferred to the oven to finish the dish or be served from directly at the table.
The most popular type of cookware is aluminum. This material is a great conductor of heat and distributes it evenly. It’s also durable and relatively inexpensive. However, it is prone to reacting with certain foods and requires seasoning. Aluminum can also be hard anodized to make it harder than steel and more resistant to scratches and damage.
Stainless steel is another common cookware material. It can be welded together or formed through drawing and spinning. The latter is a process where sheet metal is drawn into a forming die by gradual pressure or mechanical punches. Unlike some other metals, stainless steel does not leach into food. However, its poor heat retention and tendency to stick can require specific cooking techniques and heat settings.
Other essential cookware pieces include fry pans and a roasting pan. Fry pans are typically round with one long handle and shallow sides to maximize the cooking surface area. They are ideal for high-heat frying and searing. Roasting pans are rectangular in shape with a flat bottom and shallow sides, making them ideal for baking foods such as casseroles and lasagnas.