A good frypan is essential for both professional chefs and home cooks. It also lasts longer and performs better than a cheap one. There are some things we recommend not skimping on when it comes to cooking. But Do professional chefs use non-stick pans?
A frypan is one of the most important pieces of kitchen equipment in a chef’s arsenal, and it’s used to make everything from a simple omelet to a delicious seared medium steak. Dinnerdue will answer your questions through the article below.
Do professional chefs use non-stick pans?
It is critical when looking for suitable pans that your pots and pans can withstand the wear and tear of life in a commercial kitchen.
A chef’s kitchen is very different from a home kitchen in that it has larger stoves and ovens that cook at higher temperatures to get dishes out to hungry customers quickly and are easy to maintain.
As a result, chefs require high-quality, long-lasting cookware to function efficiently. The following are some of the most durable and commonly used frypan materials among chefs:
Stainless steel frypans
Stainless steel is a long-lasting material that won’t rust, is resistant to chipping, and can withstand high temperatures. Stainless steel frying pans can also be cleaned with metal utensils and scourers.
Another important reason chefs prefer stainless steel pans is that they do not leach or react to acidic foods, making them ideal for cooking tomato-based sauces or grilling a salmon fillet.
Stainless steel frypans do not dent or scratch easily, and they are dishwasher-safe! Furthermore, stainless steel is lighter than carbon steel and cast iron. This prevents wrist strain when cooking for long periods.
You don’t have to worry about your pans and pots wearing out quickly even after extensive use in the kitchen.
Steel made of carbon
Carbon steel frying pans are a popular choice in commercial kitchens because they are designed to withstand the demands of hospitality environments.
Carbon steel pans are one of the best materials for professional chefs to use because of their superior durability and affordability, and they heat up quickly. Carbon steel can also provide charred flavors, similar to cast-iron cooking equipment.
While stainless steel has a more appealing appearance, the nature of carbon steel lasts longer and ensures many years of use that actually improves with the seasoning process.
Why don’t chefs use nonstick pans?
Nonstick pans, particularly frypans, are not used by most professional chefs because they cannot withstand the demands of a busy kitchen.
Nonstick pans are also more fragile than cast iron, carbon steel, and stainless steel options, particularly because they cannot withstand the high cooking temperatures found in commercial stoves and ovens and should not be used with metal utensils, which can wear and damage the nonstick coatings.
To avoid thermal shock and damage, nonstick pans should be heated slowly.
However, having a nonstick frypan at home is a far more convenient option because it allows for easy food release with minimal cooking oil, does not require the same maintenance as commercial pans, and is lighter than other cookware options, making it easier to handle and clean.
What is the best frying pan to buy?
It ultimately comes down to your cooking style. A cast iron pan is ideal for those who enjoy cooking perfectly seared steaks with a charred finish and want something that will last a lifetime.
Choose a nonstick frypan if you want a frypan that uses less oil and is easy to clean. We recommend a stainless steel pan if you prefer a pan that can handle any cooking condition and cleaning method while requiring little maintenance.
The right cookware will produce better results and make a significant difference in your cooking.
Home cooks do not need to buy the most expensive frypan or the most innovative cookware on the market. Most home cooks or foodies will use dependable stainless steel pans or decent nonstick pans because these materials are easy to handle and will not burn during prep time.