Buying Guide: All About Cookware

A set of saucepans, stainless steelAlong with your range and oven, good cookware is one of the most important long-term investments you can make for your restaurant. A well-stocked kitchen likely contains most of the pieces listed below. Browse our guide to build your perfect cookware collection.

Frying Pan

Frying pans have curved side walls for easy stirring and sliding food out of the pan. They’re ideal for scrambling, sautéing, searing, and…well…frying. Their sloped sides prevent steam from forming in the pan.

Sauté Pan

Sauté pans have a wide bottom area for maximum heat conduction. They are ideal for sautéing, searing, deglazing, poaching, and stir flying. Their straight, tall sides help contain food and expose all sides to heat and minimize spattering.

Stir Fry Pan

Stir fry pans offer deep, curved sides to promote excellent food movement. These flat bottom pans sit level on cooking surfaces as opposed to a traditional wok, which has a round bottom.

Saucier

A saucier is a hybrid between a sauce pan and a frying pan. Sauciers can sauté, brown, poach, stir-fry, and build a sauce. Their curved sides allow for thorough and efficient whisking too.

Straight Sided Sauce Pan

A wide bottom area allows for maximum heat conduction in straight sided sauce pans. They are ideal for creating and reducing sauces and cooking vegetables. They often come with a lid to control evaporation and accelerate cooking.

Tapered Sauce Pan

A tapered sauce pan features a small bottom diameter for less heat exposure. The flared sides allow for good stirring action. Tapered sauce pans are ideal when you need to cook at a lower temperature for a longer period of time.

Brazier

The wide heating surface of braziers allows you to cook meats and vegetables in small amounts of liquid. Braziers are ideal for slow cooking and for hot baths along with tapered sauce pans for melting butters, heading sauces, or for blanching vegetables. With their large diameter and short side walls, they are a great multi-use pot in any kitchen.

Sauce Pot

Sauce pots are shorter and wider than stock posts to make it easier to work over the pot. They feature a wide bottom area for maximum heat conduction and they’re ideal for slow cooking stews, sauces, soups, casseroles, and roasts while reducing the amount of liquid. They often have two handles for easy pouring and movement.

Stock Pot

Stock pots have a smaller diameter and taller height to preserve liquids longer. Their dimensions force liquids to bubble up through the ingredients, maximizing your flavor. Stock pots offer a thick base for a good slow simmer and are ideal for soups, pastas, bulk vegetables and seafood.

Griddle

A griddle pan is designed to heat or brown foods. It has a wide, flat bottom for a maximum cooking area. Griddles are a great place to cook eggs, grilled cheese, quesadillas, and sandwiches.

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