Chef's Tools: Pots And Pans Essential

Pots and pans are essential tools for any chef. They are used for everything from making sauces to cooking pasta, but not all pots and pans are created equal. While a home cook might be able to get away with a single set of pots and pans, a professional chef will need a variety of different types to handle the demands of a commercial kitchen.

Chefs need high-quality, durable cookware that can withstand high temperatures and constant use. The most popular types of pots and pans used by chefs are stainless steel, carbon steel, cast iron, and aluminium. Each material has its own advantages and disadvantages, and chefs will often have a mix of different types of cookware to suit different tasks. For example, stainless steel is durable, doesn't react with acidic foods, and can be used with metal utensils, but it doesn't heat up as quickly as aluminium, which is a better conductor of heat. Carbon steel is popular because it's durable, affordable, and heats up quickly, while cast iron retains heat well and can be used on the stove, in the oven, and even on the grill.

Non-stick pans are generally not used by professional chefs because they can't withstand the extreme temperatures of commercial stoves and ovens, and they can't be used with metal utensils. However, non-stick pans are a convenient option for home cooks because they require less oil and are easy to clean.

So, while pots and pans may not be the most glamorous tools in a chef's arsenal, they are undoubtedly important and a good set of cookware can make all the difference in the kitchen.

Stainless steel vs. aluminium

Pots and pans are indeed a chef's most important tool. While owning a ton of them is unnecessary, owning a mix of the right ones is. Shapes, sizes, and materials all play a role in determining the best cookware. The most important materials are dependable stainless steel, decent non-stick, and workhorse cast iron.

Both stainless steel and aluminium are popular types of cookware that have long dominated the culinary world. They are used in home kitchens, commercial kitchens, and professional kitchens alike. However, there are some key differences between the two.

Stainless Steel

Stainless steel is an alloy of chromium, nickel, silicon, and carbon, and it provides a safe and non-reactive cooking surface. It is highly durable and doesn't chip, peel, or scratch easily. It is also safe to use on all types of cooktops, including induction, gas, and electric. Stainless steel is an excellent heat conductor, ensuring even heating and no hot spots. It is generally more expensive than aluminium but can last decades with proper care. Stainless steel is also heavier than aluminium due to its cladded composition.

Aluminium

Aluminium is a lightweight and inexpensive material that is easy to produce and comes in a range of shapes and sizes. It is a wonderful conductor of high heat and is commonly used as a cladding material in stainless steel cookware. Aluminium can get very hot, very fast, making it ideal for recipes that require high temperatures. However, aluminium is more prone to damage and warping than stainless steel. It is also reactive, meaning it can react with acidic ingredients and impart a metallic taste to food. Additionally, aluminium is not compatible with induction cooktops.

The choice between stainless steel and aluminium depends on your specific needs and preferences. If you are looking for durability, even heating, and reactivity, stainless steel is the better option. However, if you prioritize lightweight, manoeuvrability, and affordability, aluminium may be the better choice.

Combining the Best of Both Worlds

To get the benefits of both materials, some cookware combines layers of stainless steel and aluminium. This type of cookware, often referred to as tri-ply or 5-ply, offers even heating and responsiveness to temperature changes, making it a favourite among professional chefs.

Non-stick pans

However, non-stick pans have some drawbacks that make them less suitable for professional chefs. Firstly, they heat up slowly due to the Teflon coating, which exhibits slow heat transfer. This is a significant disadvantage in a busy kitchen where chefs need cookware that can heat up quickly. Additionally, non-stick pans are unable to produce fond, which is the crusty browned bits of vegetables and meat that stick to the bottom of a frying pan after searing. Fond is an essential ingredient for many gravy and pan sauce recipes that chefs use.

Another concern with non-stick pans is the potential health risk associated with the Teflon coating. Perfluorooctanoic acid (PFOA), which was once used in the production of Teflon, is considered a possible carcinogen. While PFOA has been phased out of the manufacturing process since 2013, the uppermost layer of non-stick pans can still release toxic fumes if heated at high temperatures for an extended period. Therefore, chefs are reluctant to use non-stick pans due to potential health risks.

Furthermore, non-stick pans are fragile and require constant maintenance to avoid scratching and damage. They are not dishwasher-friendly and must be hand-washed gently to prevent the Teflon coating from being damaged or ripped off. Overall, non-stick pans are not designed for the heavy-duty cooking demands of a professional kitchen and are more suitable for delicate meals like crepes, eggs, and pancakes.

Carbon steel

Pots and pans are indeed a chef's most important tool. While owning a mix of different types is ideal, most chefs prefer to use stainless steel pans for food preparation. This is because stainless steel is highly durable and doesn't chip, peel or scratch easily. It also doesn't react with acidic foods, meaning it keeps metals from leaching into meals.

• Lodge
• Mauviel
• OXO
• Vollrath
• De Buyer

Cast iron

Pots and pans are an essential part of a chef's toolkit, and cast iron is a popular choice for cookware. Cast iron has been used in kitchens around the world since 1896, and for good reason. Here are some of the key advantages of cast iron:

Durability

Versatility

Heat Retention

Non-Stick Properties

When seasoned correctly, cast iron can exhibit some non-stick properties. This makes it easier to cook with and also simplifies the cleaning process. Lodge's Pre-Seasoned Cast-Iron Skillet, for instance, is a popular choice among chefs and home cooks alike.

Affordability

Serveware

In addition to its functionality, cast iron can also be used as serveware. Cast iron platters and dishes can keep food warm throughout a meal, creating a unique dining experience.

While stainless steel and aluminium are also popular choices for cookware in professional kitchens, cast iron holds a special place in the hearts of many chefs. Its combination of durability, versatility, and heat retention makes it a trusted tool for creating culinary masterpieces.

Durability

Chefs tend to favour durable materials such as stainless steel, cast iron, and carbon steel. Stainless steel, in particular, is known for its durability and ability to withstand the demands of a busy kitchen. It is a highly durable material that doesn't chip, peel, or scratch easily, like softer metals such as aluminium. Stainless steel cookware is also favoured by chefs because it doesn't react with acidic foods, resulting in healthier and tastier servings.

When it comes to specific brands, All-Clad is often mentioned as a favourite among chefs for its durability and thoughtful design. Their products are built to last and are considered the undisputed favourite of chefs, both at home and in professional kitchens.

While non-stick cookware is popular among home cooks, it is generally not favoured by professional chefs due to its fragility and inability to withstand the demands of a busy kitchen. Non-stick pans tend to heat up slowly and require constant maintenance to avoid scratching and damage.

In summary, when it comes to durability, chefs look for cookware made from sturdy materials such as stainless steel, cast iron, or carbon steel. They favour brands like All-Clad that are known for their durability and performance in the kitchen.

Frequently asked questions