Pots and Pans

By FES Staff -- Foodservice Equipment & Supplies, 6/26/2008 1:22:00 PM

While their ubiquity may lead people to give them little thought, practically every foodservice operation depends on pots and pans. An operation’s efficiency, then, can be either improved or hindered depending on how well these items meet its needs.

One small but important distinction that salespeople should be aware of is the difference between a pot and a pan. As a rule of thumb, pots have two handles while pans have just one. In order to recommend the best pans for particular operations and applications, DSRs should know the benefits and drawbacks of the different materials from which pots and pans are made. Cast-iron and carbon-steel pans are extremely durable, but they are heavy and can rust. Stainless-steel pots and pans are durable and do not react with foods, but they often do not conduct heat evenly. Click here and here to read more about pots and pans.

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