BEST SKILLET.....What do the Restaurant PRO S use.??

Sometimes, have you ever been able to peek in the kitchen of a bustling restaurant?

Other than the chaos, I see people using "beat up looking( aluminum like finish inside and out) frying pans over low-high gas"

There are so many combinations, but I m convinced the 'just clad' ones wont hold up regardless of the price...eventually, the clad goes and they S T I C K....

Stainless, copper, aluminum and even exotic metals are used in various combinations and configurations it so appears...

So, what do they use, in your opinion ,and importantly where do you obtain in Louisville??

JJG III

I very fav 8" saute pan (it is non-stick) comes for Sam's Club. They come in a pack of 2 for about $20. The thing is, they never lose their non-stick-ness. I've had two more than a year and they are just as slippey as when first purchased. My experience has been that a non-stick pan is good for about 7 omelets, then the Teflon wears out of something. And I've bought pans in all price ranges.

I lurve the pans from Sam's. (Evil empire that it is.)

Non stick pans are actually for low to medium temp cooking. The reason why is that low temp cooking does not supply enough heat to make the surface area resilient to sticking. People make the mistake of using them on high heat which can release toxins in the pan or what is worse destroy the pan. Aluminum pans are better for high heat cooking. The most important part of cooking is to ensure your pan is the proper temp before you place the item in it. As far as what we use, aluminum is the rule and non-stick is the exception.

I think for the us, it depends on what youre doing. But I agree with Todd, Alum. is pretty much the rule. I've actually started moving towards stainless steel and cast. Stainless steel for the simple fact that it's non-reactive. (and I found a place to get them cheap) Since I've been in Ky. I've really been into cast-iron. Great for high-temp applications, and finishing braised items for presentation. Now days, cast iron can go straight to the table from the range. Enamel cast from Staub, and even Lodge, makes very interresting pieces.

Most restaurant kitchens will have Aluminum pans that you can buy at Dine on Preston(and they have alot of other neat stuff too..) But for alot of money and for all-purpose cooking you should pony up the cash and purchase a 10" All-Clad stainless saute' pan. It will handle most anything for the home cook and last you a lifetime. I've had one for home use for going on 15 years now and nothing compares. But honestly, It really depends on what your cooking, how much of it your making, and how often do you REALLY cook at home to warrant such a purchase. I think for the one pan its about $100 and for a full 8 piece set it will run you close to $900

Stainless should be used as often and as affordably possible.
Their are other brands of stainless that you do not have to pay as much for.
Aluminum is just not good for you!


Also, if you want to find good quality cookware at discounted prices, go and rummage through the home store at TJ maxx. They have Wolfgang puck, Le Creuset, Tramontina etc. These are seconds, (small imperfections) and overstocks from some of the larger more expensive retailers!
I have seen some amazing Japanese sushi knives, and French manufactured mother of pearl handled steak knives that are way expensive elsewhere for a fraction of the price!

Happy Shopping!

However,
If you want some finer things, great local sauces, fantastic cooking classes with local chefs......etc. then visit the Cookbook Cottage!

I have calphalon and they have been industrible. I think all-clad is better, but I'm not switching until I wear out what I have now.

However,
If you want some finer things, great local sauces, fantastic cooking classes with local chefs......etc. then visit the Cookbook Cottage!

When and where did the Cookbook Cottage reopen? I haven't been aware of its existence since, sya, 2002.

Oh Brother,

Sorry, I meant Campbell's gourmet ....... Wow!


Where that came from I do not know!

Thanks Gayle.