Commercial Cookware Key Terms

Learn commercial cookware key terms to find the best equipment for your kitchen

If you are purchasing commercial cookware for your restaurant, you need to know commercial cookware key terms. Probably the most prevalent commercial cookware key terms revolve around the different types of pots and pans available for sale.

If you have a good understanding of what each type of metal pan can do, you can easily pick the commercial cookware that’s right for your restaurant. The commercial cookware terms in this guide focus on words identifying different types of cookware pieces.

 

Aluminum

Aluminum commercial cookware is lightweight. Because aluminum is an excellent conductor of heat, it's a good choice for cookware. As you purchase commercial aluminum cookware, it's important that you purchase the thickest metal available because it cooks faster and can save you money on energy.
Try: Read more about the properties of aluminum commercial cookware at Helpful Kitchen Tips.

Anodized aluminum

An anodized aluminum pan undergoes a special treatment that immerses the pan in an acid bath and then introduces an electrical charge. This process makes the aluminum resistant to scratches. Anodized aluminum is impervious to acids, unlike a regular aluminum pan. Anodized aluminum pans have a long life expectancy.
Try: You can find out more about the anodization process at Your Cookware Helper.

Copper

Copper commercial pans are good conductors of heat. Many chefs prefer copper pans to prepare specialty sauces that require exact cooking temperatures.
Try: Copper Accessories Marketplace provides information about copper pans for a commercial kitchen.

Enamel over steel, or enamel on steel

Enamel over steel cookware provides even heating from the steel core with an enamel coating that doesn't transfer flavors. Enamel is abrasion resistant so it's easy to clean. Most enamel over steel pans can go from stovetop to oven. Enamel over steel is also a good choice for slow-cooked food items.
Try: Read more about enamel over steel commercial cookware at KitchenEmporium.com.

Stainless steel

Stainless steel commercial cookware works best if it has an aluminum or copper core that runs up the sides as well. Also make sure stainless steel commercial cookware is at least 18/10 grade. The 18 refers to chromium in the stainless steel, and the 10 refers to the percentage of nickel. These metals ensure the stainless steel pot isn't going to rust or scratch easily.
Try: Only-Cookware.com has more information about stainless steel cookware.

Cast iron

Cast iron pans conduct heat evenly. They absorb flavors over time and give that extra bit of flavor back to food cooked in them. Many chefs prefer cast iron because it allows them to cook at precise temperatures. Cast iron pans require special treatment to prevent them from rusting.
Try: Get more information about cast iron commercial cookware from What’s Cooking America.

Copyright © 2011 Business.com, Inc. All Rights Reserved.

---