Pans
Kitchen pans for professional users represent one of the most important kitchen accessories. When choosing a suitable pan, in addition to choosing the desired shape of the pan, we can also choose based on a few other features:
MATERIAL
Aluminum represents an excellent combination of favorable price, excellent thermal conductivity and low weight. Steel pans are used for baking at extremely high temperatures and in environments where softer metals can quickly deform, and stainless steel pans where steel pans would rust too much due to environmental influences. When used correctly, cast iron pans are one of the most durable choices of pan material.
THICKNESS OF WALLS & BOTTOM
The thickness of the pan will affect the evenness of the heat distribution - a thicker pan will distribute the heat more evenly over the entire surface of the pan and minimize hot spots. The greater thickness of the pan will also contribute to resistance to deformation and durability of the pan.
HANDLE
The advantage of a plastic handle will be mainly lower weight, but most professional pans are used with steel handles, which allow the pan to be used even at higher temperatures. The steel handle heats up more slowly than other metals and therefore remains cooler to the touch for longer. The hollow steel handle will ensure that the air in it keeps the handle cooler for even longer.
COATING
Although most professional chefs opt for pans without non-stick coating, as they have the longest lifespan, today's non-stick coatings are not only safer than in the past (they do not contain harmful PFOA), they have also become more resistant (with the addition of titanium), some even to be used with metal utensils.
MATERIAL
Aluminum represents an excellent combination of favorable price, excellent thermal conductivity and low weight. Steel pans are used for baking at extremely high temperatures and in environments where softer metals can quickly deform, and stainless steel pans where steel pans would rust too much due to environmental influences. When used correctly, cast iron pans are one of the most durable choices of pan material.
THICKNESS OF WALLS & BOTTOM
The thickness of the pan will affect the evenness of the heat distribution - a thicker pan will distribute the heat more evenly over the entire surface of the pan and minimize hot spots. The greater thickness of the pan will also contribute to resistance to deformation and durability of the pan.
HANDLE
The advantage of a plastic handle will be mainly lower weight, but most professional pans are used with steel handles, which allow the pan to be used even at higher temperatures. The steel handle heats up more slowly than other metals and therefore remains cooler to the touch for longer. The hollow steel handle will ensure that the air in it keeps the handle cooler for even longer.
COATING
Although most professional chefs opt for pans without non-stick coating, as they have the longest lifespan, today's non-stick coatings are not only safer than in the past (they do not contain harmful PFOA), they have also become more resistant (with the addition of titanium), some even to be used with metal utensils.