So, what do the pro's use?

Bjarne said:

What kind of pots and pans do the chefs at the good restaurants use?

That probably depend on the chef, but do the average chef use?

Copper? Cast iron? Fully clad stainless steel? Disk bottom stainless
steel? or just plain aluminium?

And do they use the expensive brands or cheaper stuff?

In most places I've worked, it was the cheaper [censored].

merryb said:

Bjarne said:

What kind of pots and pans do the chefs at the good restaurants use?

Quoted message said:

That probably depend on the chef, but do the average chef use?

Quoted message said:

Copper? Cast iron? Fully clad stainless steel? Disk bottom stainless
steel? or just plain aluminium?

Quoted message said:

And do they use the expensive brands or cheaper stuff?

In most places I've worked, it was the cheaper [censored].

Aluminum. The expensive stuff is just for show.

Quoted message said:

Aluminum. The expensive stuff is just for show.

But isn't it a problem that aluminium is reactive?

merryb said:

the cheaper [censored].

Merry....it was the CHEAPEST a restaurant supply house would lease
them.

Bjarne said:

Quoted message said:

Aluminum. The expensive stuff is just for show.

But isn't it a problem that aluminium is reactive?

Some restaurants may use stainless steel for certain preparations
(like tomato sauce) but most don't, commercial establishments don't
much care if their cookware becomes dull, pitted, dented, and
grundgy... what they care about is in the large sizes they use
thatthey don't weigh any more than they need to.

Sheldon

Sheldon said:

Bjarne said:

Quoted message said:

Aluminum. The expensive stuff is just for show.

But isn't it a problem that aluminium is reactive?

Some restaurants may use stainless steel for certain preparations
(like tomato sauce) but most don't, commercial establishments don't
much care if their cookware becomes dull, pitted, dented, and
grundgy... what they care about is in the large sizes they use
thatthey don't weigh any more than they need to.

Sheldon

But wouldn't it affect the taste?

Bjarne said:

Quoted message said:

Aluminum. The expensive stuff is just for show.

But isn't it a problem that aluminium is reactive?

Aluminum is most commonly used, but not exclusively.

In article <[email hidden]>,

Bjarne said:

What kind of pots and pans do the chefs at the good restaurants use?

That probably depend on the chef, but do the average chef use?

Copper? Cast iron? Fully clad stainless steel? Disk bottom stainless
steel? or just plain aluminium?

And do they use the expensive brands or cheaper stuff?

When I was cheffing it was stainless and aluminum pots, and steel saute
pans. They were from the standard brands used in commercial kitchens.
The commonest knife brand was Victorinox. Hobart was ubiquitous... Wolf
and Viking for the ranges... S.E.Rykoff was the biggest of the
purveyors. This was in Northern California.

D.M.

Bjarne said:

Sheldon said:

Bjarne said:

>Aluminum. The expensive stuff is just for show.

Quoted message said:

Quoted message said:

But isn't it a problem that aluminium is reactive?

Quoted message said:

Some restaurants may use stainless steel for certain preparations
(like tomato sauce) but most don't, commercial establishments don't
much care if their cookware becomes dull, pitted, dented, and
grundgy... what they care about is in the large sizes they use
that they don't weigh any more than they need to.

But wouldn't it affect the taste?

Not really... most dishes aren't in the pan but a few minutes, and
most people wouldn't notice, they have taste in ass disease.

If not for foodtv you and countless thousands would never have heard
of reactive... I bet your momma had nothing but aluminum pans... and
you're still here.

Sheldon

Sheldon said:

If not for foodtv you and countless thousands would never have heard
of reactive... I bet your momma had nothing but aluminum pans... and
you're still here.

I still use my mom's Wearever pans from the 1950's. Most of the
original handles have been replaced, but the ol' pitted pans are still
going strong. 🙂

--
Zilbandy

Thanks for the replies. I now understand that most kitchens use
mostly inexpensive aluminium stuff. But is that also true for the
best chefs at the best restaurants?

Bjarne said:

Thanks for the replies. I now understand that most kitchens use
mostly inexpensive aluminium stuff. But is that also true for the
best chefs at the best restaurants?

Yes, or steel. Not stainless, just steel

--
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Giusi said:

Bjarne said:

Thanks for the replies. I now understand that most kitchens use
mostly inexpensive aluminium stuff. But is that also true for the
best chefs at the best restaurants?

Yes, or steel. Not stainless, just steel

Steel being an alloy, of iron AND... there is no such thing as "just
steel". Some cooks prefer preparing particular dishes with carbon
steel fry pans (eggs, crepes, potatoes, etc.) but I've never seen
commercial kitchens using carbon steel cook pots... and using
porcelainized cookware in commercial kitchens is a big no-no. Serious
commercial kitchens permit no glass whatsoever.

Many more serious kitchens use fairly expensive alumium and stainless
steel cookware, tyically heavy weight commercial stuff that can endure
the rigors of commercial washing and being knocked around in
general... not the popular name delicately finished
designer fluff the "more dollars than brain cells" homemakers display
in their home kitchens.

Sheldon

Sheldon said:

Giusi said:

Bjarne said:

Thanks for the replies. I now understand that most kitchens use
mostly inexpensive aluminium stuff. But is that also true for the
best chefs at the best restaurants?

Yes, or steel. Not stainless, just steel

Steel being an alloy, of iron AND... there is no such thing as "just
steel". Some cooks prefer preparing particular dishes with carbon
steel fry pans (eggs, crepes, potatoes, etc.) but I've never seen
commercial kitchens using carbon steel cook pots... and using
porcelainized cookware in commercial kitchens is a big no-no. Serious
commercial kitchens permit no glass whatsoever.

Many more serious kitchens use fairly expensive alumium and stainless
steel cookware, tyically heavy weight commercial stuff that can endure
the rigors of commercial washing and being knocked around in
general... not the popular name delicately finished
designer fluff the "more dollars than brain cells" homemakers display
in their home kitchens.

Sheldon

Carbon steel frying pans are dead common. The rest is right.

--
Posted via a free Usenet account from http://www.teranews.com

In article <[email hidden]>, [email hidden]
says...

Quoted message said:

Thanks for the replies. I now understand that most kitchens use
mostly inexpensive aluminium stuff. But is that also true for the
best chefs at the best restaurants?

Who cares? Cooking is a restaurant kitchen is an entirely different
thing than cooking at home. The notion that getting the same equipment
that "the pros use" will make you a better cook is just plain stupid.

It's not your equipment - it's your skill and ingredients that make a
great cook. Good equipment can make your job easier, that's all. I have
made many a delicious meal in rental cottages where the cookware and
knives are all K-Mart dreck and the stove is straight from hell.

--
Peter Aitken

Quoted message said:

Who cares? Cooking is a restaurant kitchen is an entirely different
thing than cooking at home. The notion that getting the same equipment
that "the pros use" will make you a better cook is just plain stupid.

It's not your equipment - it's your skill and ingredients that make a
great cook. Good equipment can make your job easier, that's all. I have
made many a delicious meal in rental cottages where the cookware and
knives are all K-Mart dreck and the stove is straight from hell.

Well, knowing what the pro's use helps me understand what is nice to
have for good cooking. If I reallty wanted I could afford the fancy
copper stuff, but if aluminium is good enough for the pro's then it's
probably good enough for me too.

My experience from other areas has told me that the really cheap stuff
is [censored], the more expensive stuff is good and the really expensive
stuff is a waste of money. Often it's the pro's who knows what's good
and what's snake oil.

Of course you're right that there's a difference between a home
kitchen and a commercial kitchen, but nevertheless I'm now sure that
I won't buy the expensive brands.

In article <[email hidden]>, [email hidden]
says...

Quoted message said:

Quoted message said:

Who cares? Cooking is a restaurant kitchen is an entirely different
thing than cooking at home. The notion that getting the same equipment
that "the pros use" will make you a better cook is just plain stupid.

It's not your equipment - it's your skill and ingredients that make a
great cook. Good equipment can make your job easier, that's all. I have
made many a delicious meal in rental cottages where the cookware and
knives are all K-Mart dreck and the stove is straight from hell.

Well, knowing what the pro's use helps me understand what is nice to
have for good cooking. If I reallty wanted I could afford the fancy
copper stuff, but if aluminium is good enough for the pro's then it's
probably good enough for me too.

My experience from other areas has told me that the really cheap stuff
is [censored], the more expensive stuff is good and the really expensive
stuff is a waste of money. Often it's the pro's who knows what's good
and what's snake oil.

Of course you're right that there's a difference between a home
kitchen and a commercial kitchen, but nevertheless I'm now sure that
I won't buy the expensive brands.

I see your point. Realize, however, that professional kitchens choose
equipment based on their needs. Do you sear 20 steaks every night of the
week? I am sure there is a good reason why basic aluminum pans are so
popular in commercial kitchens, but the one I bought gets very little
use because it is not as useful to me as the non-stick, cast iron,
enameled, and stainless pans I have.

By the way, please lose the apostrophe in "pro's", it does not belong.

--
Peter Aitken

Giusi said:

Sheldon said:

Giusi said:

Bjarne wrote:
> Thanks for the replies. I now understand that most kitchens use
> mostly inexpensive aluminium stuff. But is that also true for the
> best chefs at the best restaurants?
Yes, or steel. Not stainless, just steel

Quoted message said:

Steel being an alloy, of iron AND... there is no such thing as "just
steel". Some cooks prefer preparing particular dishes with carbon
steel fry pans (eggs, crepes, potatoes, etc.) but I've never seen
commercial kitchens using carbon steel cook pots... and using
porcelainized cookware in commercial kitchens is a big no-no. Serious
commercial kitchens permit no glass whatsoever.

Quoted message said:

Many more serious kitchens use fairly expensive alumium and stainless
steel cookware, tyically heavy weight commercial stuff that can endure
the rigors of commercial washing and being knocked around in
general... not the popular name delicately finished
designer fluff the "more dollars than brain cells" homemakers display
in their home kitchens.

Carbon steel frying pans are dead common. The rest is right.

WTF jerk-off language is that... "dead common"... is that a yes or a
no? How about trying plain English and burying that uneducated WOP
gibberish. I'm afraid to ask what "The rest is right" means... in
unbathed dago speak that translates to "The restauranta, shesa ok...
even if ya momma shesa 25 cent puttana"

Sheldon

Sheldon said:

Giusi wrote:

Quoted message said:

Quoted message said:

Carbon steel frying pans are dead common. The rest is right.

WTF jerk-off language is that... "dead common"... is that a yes or a
no? How about trying plain English and burying that uneducated WOP
gibberish. I'm afraid to ask what "The rest is right" means... in
unbathed dago speak that translates to "The restauranta, shesa ok...
even if ya momma shesa 25 cent puttana"

Sheldon

Sheldon, properly spoken New England English is my first language. I
can't help it if you can't keep up.

--
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