Commercial Cookware Guide

Essential commercial cookware for professional kitchens

Commercial Cookware Overview

Types of Commercial Cookware

Commercial cookware is grouped into pans (shallow for quick tasks), pots (deep for liquids), and bakeware (oven-focused). Each type includes features, best commercial uses, and care tips for longevity.

1. Pans

Shallow designs optimized for high-heat cooking techniques including frying, searing, sautéing, and stir-frying in fast-paced commercial kitchen environments. These versatile pieces excel at quick cooking methods that require excellent heat distribution and responsive temperature control, making them essential for breakfast service, lunch rushes, and high-volume food preparation where speed and precision are critical to operational success.

Frying Pans

Frying pans feature flat bottoms and sloped sides for tossing, making them ideal for restaurant searing and high-volume prep in fast-paced kitchen environments. The flat surface ensures even heat distribution across the cooking area, delivering consistent results whether you're searing steaks, browning chicken, or cooking eggs. Available in various sizes from 8-16 inches, these versatile pans are essential for quick-service operations and fine-dining establishments alike, handling everything from delicate fish fillets to hearty breakfast items with precision and efficiency.

• Best Uses: Searing steaks or frying eggs in diner breakfasts; 8-12 inch sizes for single-layer cooking in quick-service ops.
• Care/Cleaning: Hand-wash with soft sponge and mild soap; dry fully to avoid water spots. For non-stick variants, use silicone utensils to prevent scratching.

Sauce Pans

Sauce pans offer tall, straight sides for even liquid heating, making them perfect for sauces, gravies, and small-batch boiling in commercial kitchens. The vertical design allows for better heat circulation around liquids, promoting gentle reduction without spilling or splattering. Essential for creating signature sauces in fine dining or preparing soups in volume operations, these pans come in sizes from 1-8 quarts, providing the control needed for delicate reductions while maintaining the durability required for daily commercial use.

• Best Uses: Simmering gravies or boiling small stocks for lunch service; 1-8 quart sizes suit small to large operations.
• Care/Cleaning: Boil soapy water inside to loosen residue; scrub gently with non-abrasive cleaners. Aluminum types need extra care to prevent discoloration, hand-dry.

Saute Pans

Saute pans have straight sides for containing liquids during stir-fries, braising, or reductions, making them versatile workhorses in restaurant kitchens. The design allows for excellent heat retention while providing ample surface area for browning and deglazing, essential for building complex flavors in sauces. Perfect for medium-batch cooking in busy operations, these pans excel at one-pan meals, vegetable medleys, and quick reductions, bridging the gap between shallow frying pans and deeper pots in commercial culinary applications.

• Best Uses: Stir-frying veggies or one-pan meals for catering; 3-5 quart capacities for efficiency in busy lines.
• Care/Cleaning: Cool before washing with mild soap; avoid abrasives on coatings to prevent scratches. Store in dry areas to avoid warping.

Stir Fry Pans

Stir fry pans are similar to woks but shallower in depth, specifically designed for quick Asian-inspired dishes and fast-paced restaurant cooking. The wide, flat bottom provides excellent heat distribution while the slightly curved sides allow for easy tossing and stirring of ingredients. Ideal for high-volume operations serving Asian cuisine or fusion dishes, these pans maintain the quick-cooking benefits of wok cooking while being more manageable in Western-style commercial kitchens with standard equipment and ventilation systems.

• Best Uses: Fast stir-fries or veggie tosses in quick-service; 10-14 inch for 2-4 servings during peak hours.
• Care/Cleaning: Hand-wash with hot water and soft cloth; non-stick coatings require gentle handling to maintain performance.

Woks

Woks provide deep, curved sides for tossing ingredients with precision, making them essential for authentic Asian cuisine and fusion menus in restaurants. The traditional carbon steel construction concentrates heat at the bottom for fast cooking while the flared sides allow for efficient stirring and tossing without ingredients escaping. Perfect for high-volume Asian restaurants or fusion operations, woks excel at stir-frying, steaming, deep-frying, and even smoking, offering unparalleled versatility in commercial kitchens with proper ventilation and high-BTU burners.

• Best Uses: High-heat stir-fries or restaurant veggie medleys; 14-20 inch for 4-6 servings per batch in fusion spots.
• Care/Cleaning: Season carbon steel types; wash with hot water only, no soap on traditional ones to maintain patina. Dry thoroughly.

2. Pots

Deeper vessels specifically engineered for boiling, simmering, stewing, and large-batch cooking in commercial restaurant and catering operations. These substantial pieces provide the capacity and stability needed for soups, stocks, sauces, and bulk preparations that serve large groups, while their heavy-gauge construction ensures even heat distribution and prevents hot spots that could compromise food quality and safety in high-volume foodservice environments.

Stock Pots

Stock pots offer tall, straight sides for maximum liquid capacity, making them essential for soups, stocks, and large-batch boiling in high-volume commercial kitchens. The deep design prevents splattering while allowing for efficient heat circulation, and heavy-gauge construction ensures even cooking across large quantities. Available with or without lids and in sizes from 8-40 gallons, these workhorses are indispensable for commercial soup operations, catering companies, and institutional foodservice where consistent, large-scale production is required daily.

• Best Uses: Batch boiling for lunch service or large stocks in chains; 8-20 quart for efficiency in busy kitchens.
• Care/Cleaning: Boil soapy water inside; scrub gently, stainless models are dishwasher-safe, but hand-dry to prevent spots. Check accessories for fit.

Double Boilers

Double boilers use indirect steam heat for gentle, controlled cooking, making them perfect for delicate sauces, melting chocolate, and tempering ingredients in fine-dining establishments. The two-piece design with an inset pot prevents scorching and burning, maintaining precise temperature control essential for professional pastry work and sauce making. Ideal for high-end restaurants and bakeries where quality control is paramount, these specialized pieces offer the gentle heating needed for custards, delicate reductions, and temperature-sensitive preparations that standard pots cannot achieve.

• Best Uses: Melting chocolate or custards for desserts in restaurants; 2-4 quart inset for precision in limited space.
• Care/Cleaning: Separate wash for inset and pot; avoid submerging if electrical components present, dry thoroughly to avoid mineral buildup.

Sauce Pots

Sauce pots have similar shapes to saucepans but are larger and deeper for bigger batches, making them perfectly suited to commercial simmering, stewing, and sauce production. The wider base provides better heat distribution for reductions while the taller sides prevent splattering during extended cooking times. Essential for catering operations and large-volume restaurants, these pots bridge the gap between smaller saucepans and massive stock pots, offering the capacity needed for commercial production while maintaining the control required for quality culinary results.

• Best Uses: Slow-simmering sauces or soups for events; 4-16 quart for medium to large prep in catering.
• Care/Cleaning: Wipe with mild detergent; avoid metal scouring on aluminum to prevent pitting. Hand-wash for longevity.

Braziers & Braising Pots

Braising pots and pans are wide and shallow with tight-fitting lids, specifically designed for slow-cooking meats and vegetables in catering operations and banquet facilities. The design allows for browning on the stovetop before slow braising in the oven, retaining moisture for tender, flavorful results. Perfect for large-scale meal preparation, these heavy-duty pieces can handle everything from beef stews to vegetable braises, making them essential for operations serving large groups where consistent quality and portion control are critical.

• Best Uses: Braising short ribs or stewing veggies for buffets; 4-12 quart capacities for bulk prep in volume ops.
• Care/Cleaning: Cool before washing; use wooden tools on non-stick interiors to avoid damage. Hand-dry to prevent rust on stainless.

Pasta Pots

Pasta pots have perforated inserts or built-in strainers for easy draining, making them essential for high-volume restaurant pasta preparation and other boiled items. The design allows for cooking large quantities of pasta simultaneously while the strainer mechanism enables quick, mess-free draining directly over sinks. Perfect for Italian restaurants, family-style operations, and quick-service establishments, these specialized pots streamline the pasta cooking process, reducing labor and ensuring consistent results during busy dinner rushes and large catering events.

• Best Uses: Cooking pasta for lunch rushes; 4-8 quart with basket for quick drain in quick-service.
• Care/Cleaning: Remove basket for separate wash; avoid abrasives on pot interior to prevent residue.

Fryer Pots

Fryer pots are deep, narrow vessels designed for small-batch frying, offering a compact alternative to large commercial fryers in space-constrained operations. The tall, straight sides prevent splattering while allowing for efficient heat circulation and oil management. Ideal for specialty restaurants, small cafes, or satellite kitchens where full-size fryers aren't practical, these pots provide the frying capacity needed for appetizers, sides, and specialty items while taking up minimal counter space and using less oil than larger systems.

• Best Uses: Frying appetizers or sides in limited-space ops; 5-10 qt for small batches during service.
• Care/Cleaning: Empty oil before cleaning; use soft scrub to avoid residue buildup, dry fully.

3. Bakeware

Oven-focused baking essentials designed for commercial bakeries, restaurants, and institutional kitchens where consistent results and high-volume production are paramount. These specialized pieces are engineered to withstand repeated exposure to extreme oven temperatures while maintaining shape integrity, ensuring that breads, pastries, desserts, and prepared dishes emerge perfectly cooked every time in demanding foodservice operations that rely on quality and presentation.

Bun & Sheet Pans

Bun pans and sheet pans are flat, rimmed baking surfaces designed for even heat distribution, making them essential for rolls, cookies, and sheet cakes in commercial bakeries and restaurant prep areas. The heavy-gauge construction prevents warping under high oven temperatures while the open design allows for maximum airflow. Available in full, half, and quarter sizes, these versatile pans are the backbone of commercial baking operations, enabling high-volume production of breads, pastries, and desserts with consistent results across multiple oven racks.

• Best Uses: High-volume baking or cooling in prep areas; full/half sizes for ovens in bakeries.
• Care/Cleaning: Stack dry after use; use non-abrasive pads, aluminum types resist warping with proper storage.

Cake Pans

Cake pans mold batter into uniform shapes and sizes, ensuring consistent results in busy commercial bake stations and dessert production areas. The straight sides and flat bottoms provide even baking while various shapes (round, square, rectangular) accommodate different menu items. Essential for restaurants with extensive dessert menus or bakeries producing layered cakes, these pans maintain shape integrity during baking and cooling, making them crucial for presentation-quality desserts that meet commercial standards for uniformity and appearance.

• Best Uses: Layer cakes or rounds for events; 8-10 inch for standard restaurant desserts.
• Care/Cleaning: Cool completely before gentle scrub; non-stick for easy release, avoid metal utensils.

Pie Pans

Pie pans have sloped sides for proper crust formation and easy release, making them essential for restaurant pies, quiches, and savory tarts in commercial kitchens. The angled design allows for even crust distribution while the various depths accommodate different fillings from fruit pies to deep-dish quiches. Perfect for breakfast operations, cafes, and restaurants offering homemade desserts, these pans ensure consistent crust texture and filling capacity, making them indispensable for operations where presentation and portion control are critical to customer satisfaction.

• Best Uses: Fruit pies or quiches for lunch specials; 9-10 inch deep dish for hearty servings.
• Care/Cleaning: Gentle soap wash; glass types dishwasher-safe but hand-dry to prevent clouding.

Muffin & Cupcake Pans

Muffin and cupcake pans feature individual wells for portioned baking, enabling high-volume production of muffins, cupcakes, and individual desserts in commercial operations. The cup-shaped design ensures even batter distribution and consistent rise while the non-stick surfaces allow for easy release. Available in 6, 12, and 24-cup configurations, these pans are essential for breakfast operations, bakeries, and restaurants offering individual portion desserts, providing the efficiency needed for large-scale production while maintaining the quality and presentation expected in commercial foodservice.

• Best Uses: Muffins or egg bites for breakfast service; 12-24 cup for efficiency in diners.
• Care/Cleaning: Non-stick varieties hand-wash best; line with paper for sticky batters to ease release.

Bread & Loaf Pans

Bread and loaf pans shape dough into uniform loaves for consistent baking results in commercial bakeries, cafes, and restaurants with in-house bread programs. The straight-sided construction ensures even crumb structure and crust development while various sizes accommodate different production volumes. Essential for operations offering fresh-baked goods, these pans maintain shape integrity during proofing and baking, making them crucial for commercial bakeries and restaurants where consistency in size, texture, and presentation directly impacts customer satisfaction and product quality.

• Best Uses: Sandwich loaves or rolls for delis; 1 lb size for standard yields in daily production.
• Care/Cleaning: Wipe with soft cloth after cooling; avoid stacking without liners to prevent sticking.

Quiche / Tart Pans

Quiche and tart pans have fluted edges for decorative crust formation, making them essential for brunch menus, dessert service, and specialty pastry operations in restaurants. The removable bottoms allow for easy release while the shallow depths are perfect for custard-based fillings. Ideal for cafes, bistros, and fine-dining establishments offering quiches, tarts, and individual desserts, these pans ensure professional presentation with clean edges and consistent filling depths, making them invaluable for operations where pastry quality directly influences customer perception and repeat business.

• Best Uses: Mini quiches for buffets or tarts for specials; 4-8 inch for portioned restaurant items.
• Care/Cleaning: Gentle hand-wash; non-stick for easy release, dry fully to avoid moisture damage.

Roasting Pans

Roasting pans are rectangular vessels with low sides designed for even oven roasting, making them essential for catering operations and restaurants serving large groups. The broad, shallow design allows for maximum surface area exposure to heat while accommodating large cuts of meat, poultry, or vegetable medleys. Perfect for banquet facilities, hotels, and family-style restaurants, these pans ensure even cooking results and easy portioning, making them indispensable for operations where consistent doneness and presentation quality are critical for large-scale meal service.

• Best Uses: Roasting meats or veggies for buffets; 12x18 inch for batch service in events.
• Care/Cleaning: Cool completely before gentle scrub; aluminum types resist sticking with light oil rub.

Dutch Ovens / Baking & Casserole Dishes

Dutch ovens and baking casserole dishes are deep, lidded vessels perfect for multi-layer dishes, slow-cooking, and one-pot meals in family-style restaurants and catering operations. The heavy construction retains heat for even cooking while tight-fitting lids prevent moisture loss. Essential for operations serving comfort foods, braised dishes, or baked casseroles, these versatile pieces can transition from stovetop to oven, making them invaluable for restaurants offering home-style cooking where depth of flavor and convenience are key selling points for large groups.

• Best Uses: Lasagna or casseroles for buffets; 2-4 qt for group servings in catering.
• Care/Cleaning: Glass or ceramic dishwasher-safe; avoid thermal shock with gradual cooling to prevent cracking.

4. Cookware Accessories

Essential supporting tools and components that enhance functionality, safety, and efficiency when used with primary cookware pieces in commercial kitchen operations. These specialized accessories extend the versatility of basic pots and pans, enabling advanced cooking techniques, improving food safety, and streamlining workflow in busy restaurant and foodservice environments where every efficiency gain translates to better service and profitability.

Steamer Racks

Steamer racks are adjustable, perforated platforms that fit inside pots for steaming vegetables, proteins, and dumplings, greatly enhancing versatility in commercial kitchens. The elevated design allows steam to circulate freely while keeping food above boiling water. Essential for health-focused restaurants, Asian cuisine operations, and catering companies, these racks enable efficient steaming of large quantities while maintaining food quality and nutritional value, making them crucial for operations where steam cooking is integral to menu offerings and dietary accommodations.

• Best Uses: Draining pasta or skimming fats in high-volume lines; perforated for quick rinse.
• Care/Cleaning: Dishwasher-safe for stainless; hand-wash fine mesh to avoid clogs.

Strainers, Skimmers, & Colanders

Strainers, skimmers, and colanders are essential draining tools for separating liquids from solids, making them indispensable for pasta preparation, vegetable processing, and fat removal in restaurant kitchens. The fine mesh designs allow for precise straining while various sizes accommodate different production volumes. Critical for operations preparing fresh pasta, soups, stocks, or vegetable sides, these tools ensure efficient liquid removal and food preparation, making them fundamental equipment for maintaining quality control and preventing cross-contamination in busy commercial kitchens.

• Best Uses: Steaming seafood or veggies in stock pots; fits 8-20 quart for bulk side prep.
• Care/Cleaning: Hand-wash to preserve perforations; avoid stacking wet to prevent bending.

Baking Molds & Rings

Baking molds and rings form specialty shapes and layered desserts, enabling creative presentations in commercial bakeries and high-end restaurants. The rigid construction maintains shape integrity during baking while various sizes allow for portion control. Essential for pastry operations creating specialty cakes, tarts, and decorative desserts, these molds ensure consistent results and professional presentation, making them valuable for operations where visual appeal and uniformity are critical to menu pricing and customer satisfaction in competitive dessert markets.

• Best Uses: Cake rings for layered desserts or molds for shaped breads in bakeries; 6-10 inch for specials.
• Care/Cleaning: Non-stick spray before use; gentle scrub to remove batter residue, hand-dry.

Candy Molds

Candy molds shape chocolates, confections, and specialty desserts with precision, making them essential for dessert stations and pastry operations in upscale restaurants. The detailed designs create uniform shapes while flexible materials allow for easy release. Perfect for fine-dining establishments, chocolate shops, and catering companies producing plated desserts, these molds ensure consistent presentation and portioning, making them crucial for operations where dessert quality and visual consistency directly impact perceived value and customer experience in competitive hospitality markets.

• Best Uses: Silicone molds for quick-release in catering or events; small sizes for portion control.
• Care/Cleaning: Flexible silicone dishwasher-safe; dry to prevent sticking, avoid high heat if plastic.

Pan Extenders

Pan extenders add depth to existing baking pans, enabling deeper cooking and increased capacity in commercial kitchens with limited storage space. The adjustable height allows for customization based on recipe requirements while maintaining compatibility with standard oven racks. Essential for operations needing flexibility in portion sizes or baking depths, these extenders maximize the utility of existing equipment, making them valuable for restaurants and bakeries where space constraints and equipment versatility directly impact operational efficiency and menu adaptability.

• Best Uses: Extending shallow pans for stocks or sauces; 2-4 inch height for versatility in prep.
• Care/Cleaning: Hand-wash to fit snugly; check seals for leaks after use, store flat.

Parchment Paper & Pan Liners

Parchment paper and pan liners prevent food from sticking to baking surfaces, making them essential for maintaining quality and reducing waste in commercial bakeries and restaurant kitchens. The heat-resistant, non-stick properties ensure easy release while allowing for even baking. Critical for operations producing cookies, pastries, and baked goods in volume, these liners reduce cleanup time and prevent product loss, making them indispensable for maintaining efficiency and consistency in busy commercial baking environments where time and quality control are paramount.

• Best Uses: Lining sheet pans for cookies or cakes; non-stick for easy cleanup in high-volume baking.
• Care/Cleaning: Disposable; replace after use, no washing needed, eco-friendly option for busy ops.

Baking Mats & Tray Liners

Baking mats and tray liners are reusable silicone surfaces that provide non-stick baking without paper waste, making them essential for eco-conscious commercial bakeries and high-volume restaurant operations. The flexible, heat-resistant material conforms to various pan shapes while allowing for easy transfer and cleanup. Perfect for operations focused on sustainability and efficiency, these durable mats reduce long-term costs while maintaining the non-stick performance needed for consistent baked goods, making them valuable investments for establishments where environmental responsibility and operational cost control are important business considerations.

• Best Uses: Lining trays for cookies or pastries; reusable for high-volume without paper waste.
• Care/Cleaning: Dishwasher-safe; hand-wash with soft sponge to maintain non-stick surface.

Cookware Materials

Commercial cookware materials determine heat conduction, durability, and suitability for restaurant tasks. Key types include aluminum for quick heating, stainless steel for versatility, and cast iron for retention. Below, we break down 5 main materials with their descriptions, pros, and cons to help you choose for high-volume use.

Non-stick coatings can be applied to aluminum or stainless for easier release in busy kitchens, but care involves gentle cleaning to preserve them. This selection ensures compatibility with commercial ranges, from gas to induction, while prioritizing longevity in demanding environments.

Cookware Handles

Handles significantly impact safety, ergonomics, and operational efficiency in fast-paced commercial kitchen environments. The design and attachment method of handles determines how easily heavy, hot cookware can be maneuvered during busy service periods, affecting both staff safety and food quality. Understanding the different handle types helps operators select cookware that minimizes workplace injuries while maintaining the durability needed for daily commercial use. Key types include:

Riveted Handles

Attached with rivets for strength.

• Pros: Sturdy for heavy use; secure in high-volume shifts.
• Cons: Harder to clean interiors; potential bacteria spots if not sanitized. Best for pots/pans with liquids in busy lines.

Welded Handles

Welded for smooth surfaces.

• Pros: Easy clean; bacteria-resistant for quick turnover.
• Cons: Less sturdy for frequent lifting in commercial use. Common in premium stainless for smooth ops.

Cookware Forming and Thickness

The manufacturing process and material thickness profoundly influence a cookware piece's durability, heat conductivity, and performance in commercial kitchen applications. Understanding these technical aspects helps operators select equipment that can withstand the rigors of daily high-volume use while providing the heat transfer characteristics needed for consistent food quality. From the forming method to gauge thickness, these specifications determine whether cookware will warp under heat, distribute temperature evenly, or maintain its shape through thousands of cooking cycles.

Forming Methods

• Drawing: Affordable; variable thickness (good for budget pans in entry-level kitchens).
• Spinning: Uniform thickness for even heat (sturdy for stock pots in high-volume).

Thickness

Measured in gauge (higher = thinner) or mm. Lower gauge/thicker for commercial durability (e.g., 10-18 gauge).

• Pros of Thick Metal: Sturdy, even heat retention for consistent cooking.
• Cons: Heavier, slower to heat in fast-paced settings.

Selecting Commercial Cookware

Choosing the right commercial cookware requires careful consideration of your operation's specific needs, from kitchen size and menu complexity to staff capabilities and budget constraints. The optimal selection balances immediate functionality with long-term durability, ensuring that equipment can handle your current production demands while accommodating future growth. Understanding these key factors helps restaurant owners and managers make informed purchasing decisions that maximize return on investment and minimize operational disruptions. Key considerations include:

• Heat Sources: Gas/electric compatibility; induction-ready for modern ranges.
• Volume: Small (1-4 qt) for prep stations; large (8+ qt) for batch cooking.
• Budget: $20-100 per piece for aluminum; $50-300 for stainless sets.
• Compatibility: NSF-certified for safety; stackable for storage in tight kitchens.

Quick Selection Checklist:

• Cooking methods? (Sauté = fry pans; boil = stock pots)
• Volume needs? (Low/medium/high)
• Material? (Stainless for versatility)
• Induction/oven-safe?

Related Equipment

Complete your commercial kitchen setup with these essential cooking equipment categories that work seamlessly with your cookware selection.

• [Commercial Deep Fryers] - All types of deep fryers.
• [Commercial Ovens] - Essential cooking with our commercial oven selection.
• [Commercial Gas Ranges] - Baking staples.
• [Commercial Electric Ranges] - Versatile oven use.
• [Deck Ovens] - For baking pizzas, bread, and more.
• [Induction Cookers] - Selection of Induction Cookers

Need help selecting the right commercial cookware? Contact our foodservice specialists for personalized recommendations based on your menu volume, kitchen space, and budget.

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