When we have to cook food at old post pub, we pick every vegetable cautiously, chop them and spice them up the way we want. Then, we claim that the food is delicious because it is prepared with “love.” It might be true, but then, we spend an hour cooking a nice meal. Ever wondered that if restaurants take that much time to bring your order, you would probably get severely annoyed, give them a negative feedback and never return? For commercial usage, you need to pick the best cookware which can prepare your food at high heat as well. If you have newly set up your restaurant, here are tips how you can decide what to choose:
Focus on Material
Aluminum rice cooker is budget friendly, and a good conductor of heat but aluminum would scratch or even bent. When there is a hassle in the kitchen of the restaurant, it is bit obvious that the cookware would be prone to scratches.
Non-stick cookware, on the other hand, might cost higher, but at least it is easier to maintain them. Although, keep in mind that abrasive scrubbing pads would only remove the non-stick coating. You won’t need to add excessive oil or butter to prevent food from sticking to the pan.
If you buy stainless cookware, it would be very durable. It would also resist scorching from quick heat and is ideal for making soups and gravies.
Anodized cookware would be the most expensive, but it has combined benefits of the above. Also, they would perform well for a longer time.
Check how the handle is
If the handle is labeled “ergonomic,” it means that it is designed in a way to improve the worker’s efficiency. Thus, it would be easier to move the cookware from one place to another without any hassle. Heat proof handles are also very convenient as you won’t require a pot holder every time you pick a boiling pot. Long handles work great when you have to sauté a lot.
Figure out what you would cook in which utensil.
Depending on what cuisines are going to get prepared in your restaurant, you should decide which cookware to use. Sauté pans, sauce pans, and stock pots are a must have for all great restaurants. Professional head chefs include these in their kitchen as not every meal can cook in one kind of cookware. Sometimes you need to prevent food from spilling over while you move the pan back and forth. Sometimes you need non-stick so that your steamed-vegetables don’t remain stuck on the pan. Thus, chose your cookware after careful consideration of all the items on your restaurant menu.