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Commercial Frying Pans

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A chef frying pan is on and off a burner dozens of times a service, gets deglazed, scraped and occasionally put in the oven, and the base has to stay flat through all of it. Commercial frying pans take more punishment than any other pan in the kitchen, and a warped base on an induction or flat-top surface is a dead pan.

Three materials do most of the work. Stainless with an aluminium or copper core gives control and will take high heat and a deglaze. Plain aluminium is light and cheap and the standard for a high-turnover à la carte section. Non-stick is for eggs, fish and anything delicate, and it is a consumable because the coating wears.

A professional frying pan is distinguished from a domestic one by base thickness and handle fixing. A heavy base resists warping and heats evenly; a riveted or welded handle survives being pulled off a rack by the handle for years.

Pans sit in the commercial cookware range with saute pans, skillet pans and commercial wok pans, and cast iron cookware covers the heavy end.

Costing a line in several sizes at once? The price guide prices the sizes and the materials next to each other.

These are the top FAQs for Commercial Frying Pans

How many pans does an à la carte line need?

More than feels reasonable. A busy line runs through pans faster than it can wash them, and a section that is waiting for a clean pan is a section that is behind.

Count the pans needed for the busiest ten minutes and double it. The small and mid sizes turn over fastest; the large ones sit idle most of the service.

Stainless, aluminium or non-stick?

Stainless for anything you want to build a sauce in, because fond sticks to it and then lifts with liquid. It needs more heat management and more skill.

Aluminium for volume and weight. Non-stick for eggs, fish and crêpes — nothing else will do that job as well, and nothing else wears out as fast.

How long does non-stick last in a commercial kitchen?

Months rather than years, if it is used properly, and less if it is scraped with metal or put through a machine with harsh detergent. The coating is the whole product and once it is scratched the pan is finished.

Keep non-stick pans off the chargrill and off the dishwasher, use spatulas that will not score the surface, and budget for replacing them on a cycle.

Will my pans work on induction?

Only if the base is magnetic. Plain aluminium and some stainless will not couple, and an induction hob simply does nothing with them, which is an expensive surprise after an install.

Check the induction rating on each product page before changing the hob. Where a kitchen is moving to induction cooktops, the pan audit is part of the project.

Why has my pan base gone convex?

Heat shock, usually from a hot empty pan being plunged into water, or from heating a thin pan dry on a high flame. Once the base has domed it will rock on a flat top and spin on an induction surface.

Let pans cool before washing them. It is the single biggest cause of pans being replaced early, and it costs nothing to avoid.

Can frying pans go in the oven?

Many can, and it is a genuinely useful feature for finishing a protein. The limit is the handle: plastic and composite handles have a stated temperature limit, and a riveted metal handle usually does not.

Check the oven rating per product. A pan that is going into a combi steam oven regularly should be all metal.

How should pans be stored?

Hanging, or stacked with the handles all facing the same way so the section can grab one without unstacking. A rack above the line is faster than a cupboard under it.

Do not nest non-stick pans without something between them. The pan above scratches the one below, which is how a set of new non-stick pans is ruined in a fortnight.