Fry pans, roasters, sauce pans or sauce pots, Cook’s Direct can supply all your cookware needs in aluminum, stainless steel, cast iron and copper.
Cook’s carries commercial cookware products that are made for the institutional foodservice kitchen like 120 quart stock pots to 24 quart braziers to double roast pans. We have what you need for large batch cooking along with standard sized restaurant cookware pots and pans. We carry top commercial cookware brands like Vollrath, Carlisle, Matfer Bourgeat, Winco and many others. You’ll find pasta cookers, fry pans, sauce pots and much more to complete your commercial kitchen.
If you need help in finding the right commercial cookware for your institutional foodservice kitchen , you can contact our customer service team at 866-613-2617. Cook’s employees receive training on institutional foodservice equipment and supplies including the various cookware products utilized to fee large groups of people.
When selecting the best bakery supplies for your institutional foodservice or bakery operation, you will want to take into consideration the following things:
How much use will the bakery pans I am interested in get; do I need heavy-duty pans or light-duty sheet pans?
Is it important for my bakery pans and sheet pans to be NSF?
What material is best suited for my baking pans, aluminum, or stainless steel?
Whether you are selecting commercial sheet pans for your industrial bakery or baking supplies for students in your community college pastry chef certification program, you will want to consider closely what is the best fit for you. If you have any questions, please do not hesitate to call one of our experts.
Material: One of the most important factors to consider when choosing commercial cookware is the material it is made of. Stainless steel is a popular option because it is durable, easy to clean, and resistant to corrosion. Copper is another popular choice because it heats up quickly and evenly, although it can be more expensive. Cast iron is also a popular material for cookware because it can be used on all cooking surfaces, including induction, and can withstand high temperatures.
Size and Capacity: Consider the size and capacity of the cookware you need. Commercial cookware typically comes in a range of sizes and capacities, so think about the amount of food you will be cooking at one time and choose a size that is appropriate for your needs. You may also want to consider stackability, as this can be important for storage purposes.
Heat Conductivity: Look for cookware with good heat conductivity, which means it heats up quickly and distributes heat evenly. This will help ensure that your food cooks evenly and doesn't burn in certain spots.
Cookware Type and Shape: Consider the shape of the cookware you need. Different shapes are better suited for different types of cooking. For example, a deep pot is better for making soups and stews, while a flat skillet is better for frying and sautéing.
Durability: Choose cookware that is durable and built to last. Commercial cookware is often subjected to heavy use, so you want to make sure it can withstand the wear and tear of daily use.