Commercial Cookware

Buying commercial cookware

Commercial cookware takes a beating no domestic pan is built for: high heat, metal utensils, stacking, and a dishwasher every night. The right pans are the ones that survive that and conduct heat evenly, because a hot spot burns a sauce and a warped base wastes energy on an induction hob.

Match the metal to the job. Aluminium is light and heats fast, good for everyday boiling and stocks. Stainless steel is tougher and better for sauces and acidic food, especially with an aluminium or copper core for even heat. Cast iron and heavy carbon steel hold heat for searing and service. Non-stick has its place for eggs and delicate work but wears out, so treat it as a consumable.

One check before you buy: your hob. Induction only works with magnetic pans, so if you run induction, every pan needs an induction-compatible base. Buying a lovely aluminium pan that will not heat on your hob is a common and expensive mistake.

Commercial Cookware: common questions

What cookware do induction hobs need?

Induction only heats magnetic metal, so pans need a ferrous, steel or iron, base. Stainless steel with an induction-rated base, cast iron and carbon steel all work; plain aluminium and copper do not unless they have a bonded magnetic disc. Test a pan with a fridge magnet: if it sticks firmly to the base, it will work on induction.

Aluminium or stainless steel pans?

Aluminium is lighter and heats quickly, so it suits high-turnover boiling, blanching and stocks. Stainless steel is more durable, does not react with acidic food, and holds up better to hard use, especially with an aluminium or copper core for even heat. Many kitchens run aluminium for volume work and stainless for sauces and service.

How long does commercial non-stick last?

Treat non-stick as a consumable, not a lifetime pan. Even good commercial coatings wear with metal utensils, stacking and dishwashers, and a scratched non-stick pan should be retired. Use it for eggs, pancakes and delicate work, keep wooden or silicone tools with it, and budget to replace it periodically.

How many pans do I need, and what sizes?

Work back from your busiest service and your biggest batch, so a pan is always clean and ready rather than waiting in the wash. Buy a range of sizes rather than lots of one: a couple of large stockpots, several medium saucepans and a set of frying pans covers most menus. Oven trays should match your oven and shelving sizes.

Can commercial cookware go in the dishwasher?

Most stainless steel and aluminium can, though aluminium can dull over time. Cast iron, carbon steel and non-stick should be hand-washed to protect their seasoning or coating. Check the maker's guidance, because the dishwasher is often what quietly wears cookware out.

How quickly can you deliver cookware?

Popular pans and utensils we hold in our own warehouse go next working day when ordered before the cut-off. The wider range is ordered in, so we will confirm the lead time before you commit.