Why do pots and pans in restaurants always have bare metal handles?

Question

They always get hot, and people are prone to burns. Why not just wrap them in heat-resistant plastic?

Answer 1

If you observe professional kitchens you see most of the cooks will have a hand towel at their disposal at all times -- over their shoulder or tucked into their apron.

Pans might have to go into a broiler -- don't want to trust heat-resistent stuff to the hot temperature of a broiler.

These are just things that professional chefs and sous-chefs get used to as their job.

Answer 2

For sanitation purposes. Bare metal is easier to clean than pans with plastic on the handles, and if there is a handle there that doesn't fit quite right, there is a place for food to stay. If the dishwasher doesn't get that food out, there is an increased risk of bacterial contamination.

Answer 3

Because everything in a restaurant kitchen has to be multi-task: use it on the range or put it in the oven! Plastic might get nasty.

Answer 4

to keep the chef's awake.


no metal isn't as porous as plastics... the lesser pores in things the lesser bacterial infestations.

they haven't got the time to fuss over much except getting the food out there and the customers fed.. they don't need yet another item to fuss with like porous materials that grab every bit of disease and dirt that it can.

easier to clean the faster the service, and safer.

:D

Answer 5

I think that because most restaurants use gas ovens and ranges they might tend to melt handles.

Answer 6

because they are made with stainless steel, and stainless steel last longer. and are more sturdier.

they need the handles there to gripe the pans better.

they maybe there for looks too or to hang the pans from

Answer 7

Alot of times, they will sear something then finish it in the oven. It needs to be all metal.

Answer 8

I think it's because sometimes they cook things on a stovetop but then finish it off in the oven.

Answer 9

cheeper