Falkon
Assistant Cook
I got a chance to go down to the restaurant supply store and get a look at what most of the places around here are using. I was surprised to find that almost all commercial pans are aluminum. Apparently the steel stuff gets hot spots and in commercial grade is heavy as heck. What I have at home is stainless steel. The stockpots were all stainless steel. I'm not sure about the sauce pans, but the general use frying pans were all aluminum.
I would like to have commercial everything, because the stuff just works. Commercial Panasonic microwave, commercial Kitchenaid stand mixer, etc, but what are the advantages and disadvantages of commercial cookware? I know the pans are designed to hold up to heavy use every day, but what else? Is there a problem with cooking with aluminum?
I would like to have commercial everything, because the stuff just works. Commercial Panasonic microwave, commercial Kitchenaid stand mixer, etc, but what are the advantages and disadvantages of commercial cookware? I know the pans are designed to hold up to heavy use every day, but what else? Is there a problem with cooking with aluminum?
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