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Frying pans, sautes, what do the professional chefs use in restaurants?

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SamVee Nov 5, 2011 09:20 AM

I am looking for a new love affair. I want something for frying a whole chicken or several burger patties. I'm done with non-stick. I've had Circulon and Calphalon and the non-stick is coming off. Guess where it went?

When I go to restaurants where I can see into the kitchen, it looks like the pans they're using are stainless or aluminum. These pans must take a beating as they are used over and over all day.

I have cast iron and love it but I would like something a little lighter in weight (I'm not Pop Eye). A helper handle might be nice. I am a little hesitant about aluminum cookware as I was taken in by the Alzheimer's claims...What do the pros do???

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  1. Chemicalkinetics RE: SamVee Nov 5, 2011 09:29 AM

    "Guess where it went?"

    Your stomach. But don't sweat about it. Teflon is inert.

    Most restaurants use aluminum -- by far.

    The Alzheimer's claim is unfounded, but if you are scared, then use stainless steel cladded with aluminum. (not just stainless). Or you can use anodized aluminum -- aluminum which has been anodized, so it has a much more inert and harder surface.

    Again, the pros use bare aluminum cookwares. They are cheap to replace and they have provide performance. Who care if stainless steel cladded cookware last a bit longer (if that at all)? A bare aluminum cookware costs probably 1/3rd or even less than a cladded cookware.

    Before aluminum, I think carbon steel cookwares are the choice which they are lighter than cast iron
    cookwares.

    1. RudysEquipment_Supplies RE: SamVee Nov 5, 2011 11:07 AM

      Most Restaurants use the cheapest pans they can get there hands on since the help abuses them. Usually Winco frypans. If the restaurant isn't a cheapskate then they will go for the Wearever/Vollrath frypans.

      1. dcrb RE: SamVee Nov 5, 2011 11:38 AM

        I am in agreement with Chem and Rudy (pardon my shortening you names). The only statistic on aluminum and Alzhheimers that I have seen concerns the amount of aluminum found in the brains of those who died of the decease during autopsies compared to those who died of other causes. While compelling, I don't believe the linkage has been 100% confirmed nor will it be. Time will tell.

        Because aluminum is soft, we always use wooden or nylon implements when cooking with it. This to avoid abrasions to the pan as well as possibly scraping minute bits of aluminum into the food, which might be a little farfetched. We are almost as careful, but not quite, when using the hard anodized variety. We still use non-stick for food that does not require high heat or searing for which we use the stainless or cast iron, and on occasion our aging magna pro (which is starting to lose its anodized appearance on the interior).

        If you pick you cookware based upon what you intend to cook in it you should do ok.

        1. SanityRemoved RE: SamVee Nov 5, 2011 03:59 PM

          Vollrath (they own the Lincoln Wear-Ever line too) instructs users to season bare aluminum before use. Not only does it provide a seal but makes clean up a breeze. When it wears off just re-season.

          1 Reply
          1. re: SanityRemoved
            dcrb RE: SanityRemoved Nov 5, 2011 04:12 PM

            Good info. Thanks.

          2. w
            will47 RE: SamVee Nov 6, 2011 10:47 PM

            Pro kitchens do use a lot of natural finish aluminum as well as nonstick coated aluminum. Aluminum is light / holds and distributes heat pretty well, and is very comfortable to toss with. But you do also see carbon steel, pans with aluminum outside / stainless inside (I think Carlisle makes a line like this), tri-ply stainless (e.g., Vollrath Tribute, Mauviel M'Cook) or stainless with aluminum or copper disk bottoms (Sitram, Vollrath Optio, Mafter Bourgeat).

            Keep in mind, though, restaurants use stacks and stacks of skillets; you probably only need a few. They have 30kBTU/hr+ stoves, so less efficient cookware isn't a big deal. And non-anodized aluminum and carbon steel are reactive, so I don't think you want to use it for anything where you are deglazing with wine, or using a lot of acid.

            If it's just for cooking whole chicken and burgers, a mid-weight carbon steel pan is inexpensive ($15-30) and will be a good workhorse (keep in mind that the really heavy duty stuff like De Buyer's "Mineral" line can be as heavy as cast iron); bare aluminum would work well too, and should be even cheaper, at your local restaurant supply store. If you want something that's non-reactive and more general purpose, look at something with a stainless interior. In that case, you could look at Vollrath Tribute, All-Clad MC-2 or standard tri-ply; Mauviel M'Cook if you want to spend a bit more. All-Clad is usually a bit overpriced, but as far as skillets / frying pans go, and even sauteuses, there are some pretty good deals out there.

            2 Replies
            1. re: will47
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              SamVee RE: will47 Nov 7, 2011 07:57 AM

              Thanks. Very informative. I'll stop by my restaurant supply. I'll wait on the All Clad till I get my own cooking show.

              1. re: SamVee
                belgand RE: SamVee Nov 10, 2011 03:18 AM

                The standard recommendation these days for All Clad, but actually having enough money left over to be able to purchase food is Tramontina's tri-ply line. As far as I'm aware they have some sort of weird deal where it's exclusive through Wal-Mart or something, but you can order online.

                In practice a number of different places have tested it and it performs close enough to All Clad that it's tough to tell the difference and looks almost identical. I just got a 10-piece set ($200) a few months back and I've been very happy with it.

            2. m
              mpalmer6c RE: SamVee Nov 8, 2011 10:11 PM

              Just look on the web under restaurant supply.
              You'll save 30 to 50percent over department
              store cookware in all the pretty-pretty pictures. I mostly
              Wear-Ever for frying pans and anodized for pots,
              and am very pleased with the results.

              7 Replies
              1. re: mpalmer6c
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                SamVee RE: mpalmer6c Nov 9, 2011 08:59 AM

                Thanks for the tip. Here in LA county we have pleanty of restaurant supply stores, I'll check out the wear-ever. I don't have pop-eye arms nor do I have a maid to polish my copper.

                1. re: SamVee
                  Will Owen RE: SamVee Nov 9, 2011 04:52 PM

                  I don't have anyone to polish my copper, either, but I don't give a rat's patoot if it's discolored. All it has to do is work right, and it does. I was all set to get a steel skillet when I found a good copper skillet and a Victorian copper sauté pan at an estate sale for about fifteen bucks total. Spent another hundred getting them refurbished and re-tinned, and they're wonderful. Less than half the weight of even the best iron skillet I have, and I can wash it and hang it up dripping and not worry. And all of a sudden my omelets have become unerringly perfect.

                  I know that commercial cooks, at least in this country, seldom if ever use copper, especially tinned copper. But I'm not running a restaurant; on a typical day I've got a total of five orders to get out: two breakfasts, one lunch (mine), two dinners. The only cook that needs to be happy is me, and me loves him some copper.

                  1. re: Will Owen
                    kaleokahu RE: Will Owen Nov 10, 2011 09:23 AM

                    Hi, Will Owen:

                    Ah, another convert.

                    Aloha,
                    Kaleo

                    1. re: kaleokahu
                      Will Owen RE: kaleokahu Nov 10, 2011 12:03 PM

                      Not unlike many converts, I am now a passionate proponent, "more Catholic than the Pope," if you will. Two saucepans, the aforementioned skillet and sauté pan, and five various-sized gratin pans, all from estate sales or flea markets, well under $100 total paid (though several hundred in restoration). And I use the bejayzus out of all of them.

                      Anybody wanna buy some really good old cast iron?

                      1. re: Will Owen
                        w
                        will47 RE: Will Owen Nov 10, 2011 01:13 PM

                        Is your contact information anywhere?

                        1. re: will47
                          kaleokahu RE: will47 Nov 10, 2011 01:29 PM

                          Hi, will47:

                          [Edit: Oooops, you guys' screen names are too close to each other. Sorry, nevermind] LOL.

                          Aloha,

                          Kaleo

                          1. re: will47
                            Will Owen RE: will47 Nov 11, 2011 04:25 PM

                            @will47:

                            nashwill912@earthlink.net

                            I'm not sure how serious I was there, but on the other hand who needs TWO chicken fryers and THREE 10" skillets?

                2. BIGGUNDOCTOR RE: SamVee Nov 10, 2011 01:47 AM

                  Check you local thrift stores, I see lots of commercial pans at mine.

                  2 Replies
                  1. re: BIGGUNDOCTOR
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                    INDIANRIVERFL RE: BIGGUNDOCTOR Nov 10, 2011 04:22 PM

                    Did you forget to check the caps lock like I did when first logging on? I'm embarassed to shout my moniker whenever I participate.

                    1. re: INDIANRIVERFL
                      BIGGUNDOCTOR RE: INDIANRIVERFL Nov 10, 2011 10:48 PM

                      Nope , it has been BIGGUNDOCTOR for about 15+ years now. My old business partner came up with it , and it has stuck ever since. I use it for just about every forum I am on.

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