HOME > Chowhound > Washington DC & Baltimore >

Cheapest Restaurant Supply Store in D.C. metro area?

r
Russel Shank Feb 23, 2010 06:35 PM

Just saw this good video from the NYT about not wasting your money spending a lot on kitchenware.
http://www.nytimes.com/2007/05/09/din...

Where is the cheapest restaurant supply store in out area? -- preferably NoVa and D.C.

Any that have a particularly cool selection.. any that are just not exceptional (overpriced relative to other supply shops with limited stock, etc.)?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. w
    wayne keyser RE: Russel Shank Feb 23, 2010 06:54 PM

    Bet you'll find most of them roughly similar. My go-to place is Superior Products (also called Next Day Gourmet)
    5701 General Washington Drive
    Alexandria, VA 22312-2408
    (703) 333-5878

    1. s
      sekelmaan RE: Russel Shank Feb 24, 2010 05:16 AM

      This is a great article thanks for pointing it out. I have always thought that it was funny that the dozens of pans you see in any restaurant kitchen are just regular old restaurant supply pans yet we consumers are so obsessed with pretty, aluminum core, copper whatever, etc...

      Thanks also for the address Wayne.

      6 Replies
      1. re: sekelmaan
        f
        fudizgud RE: sekelmaan Feb 24, 2010 05:30 AM

        home stove = 12,000 btu/burner
        restaurant stove = 28,000-36,000/burner

        1. re: fudizgud
          r
          Russel Shank RE: fudizgud Feb 24, 2010 06:15 AM

          A second thought on the NYT guy's comment about home/restaurant stove heat, and not needing a wok.

          You can get incredible heat w/o buying an insane restaurant stove, just by buying an outdoor propane "jet burner." They're like $30 on Amazon, and have a 185,000 BTU max.

          I worked for a trail crew in California's backcountry and we had one -- its literally a small jet flame.. looks like it, sounds like it. And I think its hotter and "faster" than a commercial stove. You can buy/construct a wind guard. I don't see how its any different from an expensive range. Plus, the idea of wok cooking outside actually sounds really nice -- no noise or splatter in your home also.

          If you really like Asian cooking, or cooking w/ a wok, try it.

          http://www.amazon.com/Bayou-Classic-S...

          "Single burner patio stove features a round 14-inch cooking surface
          Heavy-duty welded steel frame stands 12 inches high
          Powerful 185,000-BTU jet flame with pivoting flame spreader; outdoor use only
          Includes UL-listed 20 PSI regulator, 48-inch hose, valve assembly
          Made for use with 20-pound LP gas cylinder (not included); 1-year warranty
          Product Dimensions: 17 x 17 x 12 inches ; 11.7 pounds
          Shipping Weight: 12 pounds (View shipping rates and policies)"

          1. re: Russel Shank
            hill food RE: Russel Shank Feb 24, 2010 06:45 AM

            my god, I used to forge STEEL on a thing like that

            1. re: hill food
              f
              fudizgud RE: hill food Feb 24, 2010 07:06 AM

              Don plan on sauteeing anything in a lightweight flat pan on that puppy. You might melt the pan. This is for wok cooking or for a kettle full of liquid (crab or lobster boil). You need a wok's shape or the liquid to absorb the BTU's. I would be great for a cast iron pan or griddle for steaks, shortribs etc where you want a good char crust.

              1. re: fudizgud
                r
                Russel Shank RE: fudizgud Feb 24, 2010 07:40 AM

                yeah. We used either a giant wok, the biggest cast iron I've ever seen, or a giant pot for cooking corn, rice, etc. Would be really nice for lobster.

          2. re: fudizgud
            s
            sekelmaan RE: fudizgud Feb 24, 2010 07:42 AM

            Does that justify a 300 dollar stainless steel mauviel or all clad?

        Show Hidden Posts