professional saucepans/frying pans?

Question

what is the best make of saucepan? what do they use in pro kitchens?

Answer 1

(uk) I use Vogue ,Bourgeat or le cruset at work and at home cant beat the quality http://www.nisbets.co.uk/products/ProductCategory.asp?topGroupCode=C4

Answer 2

I use Wolfgang Puck. His cookware was voted best for the price by a survey recently (unfortunately I can't remember who did the survey). They are stainless steele and look teriffic - they clean up well (I do use vinegar to clean the off-color sometimes after cooking). I actually used the double boiler to reheat roasted meat and left it on the stove till it boiled dry - the juices from the meat had dripped into the boiling water, so I had a black burnt mess! I put vinegar in it, let it set overnight and all the burn came out and the pan is fine to cook in again. You can buy sets at discount clubs for about $100 (14" chicken cooker, 10" coated fry pan, 3 sauce pans, 4 qt stock pot with pasta insert, 10" double handle pan, a wok-type pan all with lids. I love them. They cook evenly, heat fast and well and are inexpensive. The roaster cost almost $40 but it holds a LARGE turkey and the top doubles as an attractive serving tray.

Answer 3

Martha Stewart from K-Mart.

Get the heavy pans with metal handles so the pans go into the hot oven.

A year ago, they were selling for $30 a pan. Just plain heavy aluminum pans --- no coatings. These pans clean up every time and look brand new. No coatings to wear off.

Forget what the pros use, they get paid to endorse very expensive pans no better than what I use.

You can pay more, but you can't beat these.

Answer 4

America's test kitchen tested a bunch and thier favorite was a:

Calphalon Contemporary Nonstick Short & Saucy
21⁄2 ⁄ 2 Quart Shallow Saucepan with Cover
PRICE: $29.99
MATERIALS: Anodized aluminum with nonstick interior,
tempered glass lid, stainless steel handle

TESTERS’ COMMENTS: Heavy, solid, and priced right, this pan
is a hybrid—part plain saucepan and part classic saucier—just
as the name, shallow shape, and generous diameter suggest.
Sauté pace was a little slow, though easy to control, and
caramel nearly jumped out of the pan.

To see more you'll have to go to thier site and sign up.

http://www.americastestkitchen.com/testing.asp?testingid=482&iSeason=7

Answer 5

If you saw professional kitchens you would see that they do not have all the fancy pans that we have in our kitchens, nor the fancy names. Niether do they bother about non stick pans. They have a poor kitchen porter/ washer up for that.

Most of the restaurants use alluminium pans, or bog standard stainless steel pans with a copper outer skin. They need pans which heat up quickly. Most of the suppliers just quote a stock number not a make name. But one of the makers names is Meyer.

Answer 6

Every cook has their preference with pans, as well as knives.

What you want to look for is a heavy, stainless or copper pan. The biggest thing is that it heats even. You’ll have to use oil when cooking, as everything will stick to it.

At home I use different types of pans depending on what I am making. I have a Calphalon professional non-stick pans for daily use, I also have their stainless series for use on the cook top with a finish in the oven. I also have some cast iron skillets.

Answer 7

UK- I use Nisbets as a supplier and purchase a range known as 'Vogue' which are heavy, solid and do not pit. Le Creuseot and Borgeau are also excellent. Interestingly, they do not cost much more than the boxed sets that you buy in department stores.

Buy professional kit, even if you just cook at home. It is worth the extra outlay. You can have the best ingredients in the world, but if they are cooked in a flea-market pan. expect lousy results.

Answer 8

I bought a set of "amway" saucepans 35 years ago and they are still as new!They also replaced one that was 28 years old with no argument.

Answer 9

I have All Clad stainless steel pots and pans and you don't have to be gentle with them. I used the blue sponges with the blue scrubber and dish soap to hand wash them. Sometimes I run them through the dishwasher. If they are really bad then you can let them soak overnight or I use Bon Ami cleanser. The major enemy is letting salt sit in them! Always boil the water then add salt, learned that the hard way.

Answer 10

fissler do good saucepans

my mum just sent a fissler saucepan back coz she broke it and they replaced it because of the lifetime warrenty.

the saucepan was 23 years old.

Answer 11

I don't know what the pros use... but I will never buy a pan that is not calphlon. They are awesome!!! The easiest things to clean in the world and cook nicely.