Pots & pans
The kitchen is the heart of any business and you need the right pots and pans to make cooking easier and more enjoyable. And of course, other kitchen utensils.Cooking hot food professionally requires pans with good thermal conductivity.
There are pans that hold different and those that come with or without lids but also have internal liter graduation or not.
Our wide range is of materials that are of high professional quality, the quality is from the smallest whisk to ladles, spatulas and other important tools you need in a kitchen.
Our wide range is of materials that are of high professional quality, the quality is from the smallest whisk to ladles, spatulas and other important tools you need in a kitchen.
Little info:
Pans with non-stick coating minimize burning but also use of grease e.g.
The professional kitchen needs both stainless steel and aluminum cookware. Aluminum is a lightweight material that conducts heat well and works well in most professional cooking utensils.
Stainless steel cookware is heavier but has other advantages. The bottom surface of the stainless steel saucepan is often manufactured with different alloys to increase the thermal conductivity.
We have pots that are made of copper and where the inside is tinned. This type of saucepan is delicate so you should use plastic utensils or wooden utensils.
Then we have pulleys made of copper and the inside of which is made of stainless steel.
When it comes to implements for these, steel implements can be used which makes casting rolls with stainless on the inside more durable compared to tinned inside.
The outside can be trimmed with copper plaster if necessary.
We also have serving pans in several different designs, which are made of aluminum, stainless steel and with white ceramic coating on the inside, and are available in different sizes. There are small, elegant pans and pans for serving and presentation of starters and desserts, right at the guest's table, which enhances the impression of the cooking art.
Frying pans are chosen according to what they want them to. If it is to be used to turn the food around, you use frying pans with straight, outward-facing sides.
What is important is the bottom diameter of a frying pan, make sure it matches the plates it will be used for. Different materials in frying pans are suitable for different cooking methods and temperatures.
Heat conductivity is essential for frying pans. Even temperature is especially important when cooking foods that contain very little liquid. If there is a lot of liquid in a food, the liquid helps to equalize the temperature.
The classic materials for frying pans are carbon steel and cast iron. These are excellent materials for frying pans, with high thermal conductivity and virtually indestructible, if properly maintained. A good tip is to start with frying pans in these materials and then supplement with frying pans for example. in stainless steel, or aluminum with non-stick coatings.
Sauteus, is needed in different sizes for sauce preparation and to quickly brown (saute) something.
The wok boiler has higher edges and is manufactured in thin form, in order to quickly rise to the high temperatures that wok dishes should have.
Cast iron vessels are heavy vessels to handle, but are excellent for example. pots.
The professional chef knows that cast iron pots are unmatched when it comes to taking care of the meat in the best way.
Pans with non-stick coating minimize burning but also use of grease e.g.
The professional kitchen needs both stainless steel and aluminum cookware. Aluminum is a lightweight material that conducts heat well and works well in most professional cooking utensils.
Stainless steel cookware is heavier but has other advantages. The bottom surface of the stainless steel saucepan is often manufactured with different alloys to increase the thermal conductivity.
We have pots that are made of copper and where the inside is tinned. This type of saucepan is delicate so you should use plastic utensils or wooden utensils.
Then we have pulleys made of copper and the inside of which is made of stainless steel.
When it comes to implements for these, steel implements can be used which makes casting rolls with stainless on the inside more durable compared to tinned inside.
The outside can be trimmed with copper plaster if necessary.
We also have serving pans in several different designs, which are made of aluminum, stainless steel and with white ceramic coating on the inside, and are available in different sizes. There are small, elegant pans and pans for serving and presentation of starters and desserts, right at the guest's table, which enhances the impression of the cooking art.
Frying pans are chosen according to what they want them to. If it is to be used to turn the food around, you use frying pans with straight, outward-facing sides.
What is important is the bottom diameter of a frying pan, make sure it matches the plates it will be used for. Different materials in frying pans are suitable for different cooking methods and temperatures.
Heat conductivity is essential for frying pans. Even temperature is especially important when cooking foods that contain very little liquid. If there is a lot of liquid in a food, the liquid helps to equalize the temperature.
The classic materials for frying pans are carbon steel and cast iron. These are excellent materials for frying pans, with high thermal conductivity and virtually indestructible, if properly maintained. A good tip is to start with frying pans in these materials and then supplement with frying pans for example. in stainless steel, or aluminum with non-stick coatings.
Sauteus, is needed in different sizes for sauce preparation and to quickly brown (saute) something.
The wok boiler has higher edges and is manufactured in thin form, in order to quickly rise to the high temperatures that wok dishes should have.
Cast iron vessels are heavy vessels to handle, but are excellent for example. pots.
The professional chef knows that cast iron pots are unmatched when it comes to taking care of the meat in the best way.