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Feb 2, 2007 12:22 PM

Can anyone tell me brands of restuarant cookware and what their best/worst products are?


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  1. Because of health concerns that were being raised, I tossed my nonstick frypans and got a couple of restaurant carbon steel pans from the Chef's Catalog. The catalog doesn't given the brand name, oddly, but they're from a French firm that supposedly has been supplying restaurants since the 1830s. I'm very satisfied with them.

    1. Wear -Ever Saute pans are widely used in pro kicthens. Sturdy and last long. Also black steel pans are used.

      1. The place I shop has different brands in different materials. Heavy rolled steel crepe pans are from France. The heavy duty, but inexpensive, aluminum pans are Update brand from Korea. Update also makes stainless steel pans. Samsclub sells Tramontina coated aluminum pans of similar weight. A lot of this restaurant gear is NSF listed.

        I suspect that a restaurant with many items that call for a quick high temperature saute, followed by finishing in the oven, use dozens of these heavy duy aluminum 8" pans a night. They need something that takes a lot of use (and abuse) but doesn't cost an arm and a leg to replace.


        1 Reply
        1. re: paulj

          While at a restaurant supply store I noticed another type of aluminum saute pan that looks promising. Outside it looks the same as other inexpensive heavy duty aluminum, but the inside is a high polished hard anodized surface. That has the potential of both reducing sticking (though probably not to the Teflon level) and reducing reaction with acid foods. 8 and 10" were in the $20 range, with removable rubber handle. Generic lids of appropriate diameter run about $5.


        2. The brands I would consider "high-end" restaurant grade would be deBuyer, Paderno, Sitram, Mauviel....

          (mpalmer6c, I think the brand you're referring to is debuyer, see image of carbon steel pan attached.)

          6 Replies
          1. re: a priori

            a priori -- Sorry to drag this old thread up again, but what is that lovely little saucepan you posted above? The small stainless pan with the cast-iron handle; it looks like Mauviel, but stainless! I would love to know where you obtain it, or what it is called! Thanks.

            1. re: mateo21

              I think you're right, looks like the Mauviel M'cook line -- .

              However, I know it's 18 months too late but I think some posters missed the primary point of the OP's question: Brands of *restaurant* cookware! Only a few people correctly named current, real-world suppliers of restaurant-grade cookware: Update, WearEver by Lincoln, Winco, etc. I'll throw in Lincoln Centurion and Vollrath Tribute.

              Restaurants these days (unless they're Michelin-starred or have star-eyed chefs that insist upon top-of-the-line) are not using deBuyer, Demeyere, Bourgeat, Mauviel, etc. It's all about turning a profit. No manager wants to see the bottom line consumed by fancy cookware budgets. That's the reality.

              1. re: Joe Blowe

                Anyway, I personally doubt the fancy brands you mentioned will, in the end, perform any better than the restaurant brands anyway. And yes the latter are way more economical, not least because the marketing channels in which they are sold are a lot more efficient (cheap??) than the expensive retail environment of the high end consumer stuff.

                1. re: johnb

                  "I personally doubt the fancy brands you mentioned will... perform any better than the restaurant brands anyway."

                  I totally agree. But I've given up try to convince people of that notion. I can only do so much to discredit All-Clad, Demeyere and the like. If I keep on railing against them I'M the one that comes out lookin' like a kook!

                  If people get excited about buying a $200 saute pan, so be it. If it motivates them to cook more often, good. And if they're simply buying it for "kitchen decoration," then I'm sure they'll get some satisfaction from it when someone comments on that fine looking pan.

                  1. re: Joe Blowe

                    I agree. For many people, the priority is "expensive," though he costlier stuff cooks no better than restaurant stuff. About the only time I mention it is if someone is stocking a kitchen for the first time or is concerned about costs.

                    Since some people are still reading this thread, I want to point out that De Buyer carbon steel is not in the luxury class -- a 10-inch pan can be bought for around $23. De Buyer steel and Wear-Ever aluminum are my go-to fry pans.

                    1. re: mpalmer6c

                      "Since some people are still reading this thread, I want to point out that De Buyer carbon steel is not in the luxury class..."

                      Yes, very good point -- my mistake for lumping them in with the heavily advertised brands. I'll just chalk it up to delayed jet lag ;-)


          2. ....Bourgeat, Demeyere. (The Demeyere is from the Sirocco line, which is more 'designer cookware' than pro kitchen. The Apollo line is really more 'pro kitchen.')