Commercial fry pans, or skillets, are a common item in the professional kitchen. Not only do they vary in size and design, but they also come in different materials. The most common three are aluminum, stainless steel and cast iron. Let’s talk about these materials and why you would choose one over the other.
Stainless Steel fry pans are generally heavier in weight than aluminum but lighter than cast iron. They are also typically the more expensive option, but this is the case, in part, because stainless steel fry pans are durable and long lasting, qualities that are important when selecting commercial cookware. While not impervious to damage, a stainless steel fry pan is rugged enough that it can take a lot of use before it will dent or warp. It is also less likely to become discolored like aluminum pans. One drawback to stainless steel fry pans are that stainless is a dense material and takes more time to heat up than it’s lighter counterpart aluminum. It is also prone to uneven heating which can cause hot spots leading to burned menu items.
Aluminum is a sturdy and lightweight cookware material. There are also many affordable aluminum fry pan options available. As far as cooking materials go, aluminum heats up and transfers heat quickly so your food will cook faster than with stainless steel or cast iron. These are some great benefits, but it’s important to keep in mind that aluminum fry pans can get dented or damaged more easily than the other two materials. They can also become discolored from certain foods and even pitted when cooking acidic foods like tomatoes. If you’re operating an open kitchen, you will want to consider the more expensive stainless cookware to keep up appearances.
Commercial cast iron skillets are another great option for the professional kitchen. Cast iron is a very heavy material and therefore brings a high level of durability and heat retention to your cooking. Once you learn to cook in cast iron, they can quickly become a favorite, plus many chef’s like that the cast iron skillet or fry pan can go from the range top to the oven. But a drawback to cast iron fry pans is that they cannot be washed in a dishwasher and require seasoning before the first use and to maintain the easy release of foods.
When selecting your cookware, keep in mind your menu, your budget and how you’re using your product. It’s also important to consider having multiple fry pans in different materials on hand so you can use the best option to go with what you’re cooking.
