What Type of Cookware Do Restaurants Use?

• Stainless steel is often the material found in restaurant stock pots. Jupiterimages/Photos.com/Getty Images

  Restaurant cookware is classified by the material it is made of. Which is the best comes down to the personal preference of the restaurant owner or chef. The main considerations when selecting cookware are price, durability and heat conduction. Different materials are better for various types of cooking, and some restaurants use pots and skillets of many types. Tri-ply cookware, favored by some chefs, is a rather expensive hybrid of layers of steel, aluminum and copper. Generally, though, restaurants choose cookware composed of only one of the three metals.

Aluminum

• As aluminum cookware is frequently the lowest in price, it may be the first choice of restaurants just getting started. Aluminum loses points on durability, however, because of its tendency to warp, scratch and dent readily. Considering the stress that constant use puts on professional cookware, durability may outweigh initial price in figuring the value of cooking equipment. Untreated aluminum is the softest material used for cookware, but adding an alloy can strengthen it, while also increasing the price. Second only to copper in heat conduction, aluminum is a popular material for bakeware. Pans with nonstick coatings are usually made of aluminum. Nonstick skillets cut the time needed for cleaning, making aluminum a good choice for this purpose. Appropriate utensils must be used so the cookware isn't scratched.

Stainless Steel

• For many restaurants, stainless steel cookware's advantages outweigh its one true disadvantage. Although not as low in price as aluminum, stainless steel's cost is still moderate. Its durability is considered the best available in professional cookware. In addition, it is easy to clean and non-reactive with any foods. The drawback, however, is that stainless steel does not conduct heat very well compared to aluminum and copper. Given time, it will get hot and retain its heat, but when a chef wants to rapidly heat ingredients, a pan composed of another material is preferable. On the other hand, stainless steel is ideal for stock pots and saucepans used for dishes that require long, slow simmering.

Copper

• Some restaurant owners rule out copper cookware because it reacts with certain foods, such as tomatoes and other acidic fare, and may produce toxins. Others favor it for its durability and superior heat conduction. It is more expensive than aluminum or stainless steel. In general, restaurant cookware is not seen by the public, but in situations where food preparation is on display, copper wins points for its attractiveness. Copper cookware has two other drawbacks: it scratches fairly easily and food often sticks to it.