A sauté pan is a type of kitchen cookware that is designed to provide superior heat retention and even heat distribution. It typically has sloped sides that allow ingredients to move easily, and a flat and shallow bottom, which concentrates heat.
It’s also known as a frying pan and is made from a variety of materials, including stainless steel, aluminum, or cast iron. The sauté pan is a versatile tool that can be used for a range of tasks, including sautéing and browning meat, cooking vegetables, and searing steaks.
Its sloped sides make tossing and flipping food easier, and it’s excellent for making sauces and reducing liquids, as well as deglazing the pan. When compared to other pans on the market, the sauté pan is considered the ideal tool for a variety of tasks.
What kind of saute pans do restaurants use?
Restaurants typically use a variety of saute pans, depending on the type and scale of cooking they do. For basic sautéing, they often use a non-stick pan with a heavy bottom, as this helps to distribute heat evenly and make it easier to cook food evenly.
For more intensive sautéing, a heavier aluminum or stainless steel pan is used, as these materials help create a better sear on proteins, as well as prevent sticking. Larger restaurants may also use sauté pans with lids, which is perfect for braising, stewing, and other slow cooking techniques.
It’s also not uncommon for chefs to use cast iron pans for sautéing, as its inherent heat retention makes it a great choice for dishes requiring high temperatures.
What’s the difference between a sauté pan and a skillet?
A sauté pan and a skillet are both types of cookware used for cooking various dishes. They both have a flat bottom, with low sidewalls and are used for various cooking techniques – sautéing, searing, pan-frying and more.
The main difference between a sauté pan and a skillet is the shape and size. A sauté pan is generally wide and shallow – about 2-4 inches in depth – with short straight sides, meant for making wide even sweeps with a cooking utensil.
Skillets, on the other hand, are deeper with rounded sides and are typically used for pan-frying or scrambling eggs. They are mostly available in 8-10 inch sizes.
Another difference between the two is the material they are made of. A skillet is usually made of cast iron and is a great conductor of heat, giving even heat distribution, while a sauté pan is usually made of stainless steel, although sometimes also made of copper.
Finally, the handles are different between a sauté pan and a skillet. The handle of a skillet is typically curved, making it easier to hold and move. The handle of a sauté pan, however, is longer and straight, as it is meant to be used on the stove and you don’t need to move it around, just tilt it to turn food.
What are the two types of saute pans?
There are two basic types of sauté pans, commonly referred to as either shallow or deep. Shallow sauté pans are typically 10-12 inches in diameter with sloped sides and flat bottoms. The sides are about 2-4 inches deep and the base is about 2-3 inches deep.
These pans are great for searing, browning, and quickly cooking foods over high heat.
Deep sauté pans, on the other hand, are deeper than their shallow counterparts and typically range between 12-18 inches in diameter. The sides of deep sauté pans are usually around 4-6 inches deep and the bottom is typically another 4-5 inches deep.
Deep sauté pans are great for preparing one-pan meals like beef stew and can accommodate larger cuts of meat and other ingredients.
What type of pan do most chefs use?
Most professional chefs use a variety of pans depending on the type of cooking they are doing, but some favorites tend to be stainless steel, anodized aluminum, ceramic, and cast iron. Stainless steel is very durable, conducts heat evenly, and is relatively easy to clean.
Anodized aluminum is also a great option since it is lightweight and non-reactive to acidic ingredients. Ceramic is a non-reactive material that requires lower heat for cooking, so it’s great for dishes that require gentle heat.
Finally, cast iron is an excellent choice for searing foods, as it requires a higher heat for longer cooking, and it will retain heat for longer than other types of pans. Each of these materials has its own pros and cons, so it will depend on the type of cooking done by the chef and their personal preferences.
What are restaurant pans called?
Restaurant pans, also known as steam table pans, are large stainless steel pans most commonly used in both commercial and home kitchens. They come in a variety of sizes and depths and are designed to fit a standard hotel rack or bus cart, allowing them to be easily transported and stored.
The pans are available in full- and half-size sizes, which usually measure 12 x 20 inches, and in various depths ranging from 2 to 6 inches. The deep sizes make them ideal for cooking food in large quantities for crowds or for reheating food that was made ahead of time.
The shallow sizes are most commonly used for things like deli salads, sauces, and sides. The superior heat conductivity of stainless steel keeps food from sticking, and the pans are corrosion-resistant and easy to clean.
Restaurant pans are an essential part of any professional or home kitchen.
What frying pans do professional chefs use?
Professional chefs typically use commercial grade aluminum, stainless steel, and/or cast iron pans for frying. Commercial grade aluminum pans are great for frying foods that don’t have high fat content, such as eggs and omelets, because they conduct heat very quickly and evenly.
Stainless steel frying pans are often chosen by chefs because they have a non-reactive surface, meaning they won’t give off flavors to the food. They’re also more durable and can stand up to higher heat levels.
Finally, cast iron skillets are preferred in some applications because they provide excellent heat retention, meaning they can maintain their heat even over long periods of time. They’re also relatively inexpensive and last a long time with proper care.
What brand of frying pan does Gordon Ramsay use?
Gordon Ramsay uses specific brands of cookware that are designed to withstand the high heat cooking he does in his professional kitchens. He has his own line of cookware, including a 12-inch, three-layer Teflon Pro Non-Stick Fry Pan.
This specialty fry pan is perfect for searing, frying, or sautéing. It is made out of a forged aluminum body and a stainless steel base that distributes heat evenly. It also has an ergonomic handle for a comfortable grip and is dishwasher safe.
This pan is one of the most popular pieces of kitchen cookware in the world, trusted for its quality and performance by some of the top chefs, including Gordon Ramsay.
How do restaurants sauté vegetables?
Sautéing vegetables is a common cooking technique used in restaurants, as it allows the vegetables to remain crisp on the outside, while cooking more evenly than steaming or boiling. To sauté vegetables, the cook will heat up a sauté pan or a wok and add a fat, such as oil or butter, to the pan.
The vegetables are then added to the pan and cooked over a medium to high heat. It’s important to keep the vegetables in movement, either by stirring frequently or flipping the vegetables regularly. This will keep the vegetables cooking evenly and prevent them from sticking to the pan.
Once the vegetables have reached the desired level of tenderness, they are usually seasoned with salt and pepper, and can be served as is, or with other additions such as herbs, garlic, or other ingredients.
What is Gordon Ramsay’s favorite cookware?
Gordon Ramsay is known for his passion for cooking, so it’s not surprising that he has a few favorite cookware pieces. He swears by his Scanpan Fry Pan, which is made of solid, heavy-gauge aluminum with an anti-stick surface and an ergonomic design.
He also likes the All Clad Stainless Steel Saute Pan, which is made with 18/10 stainless steel and features an aluminum core and stay-cool handle. Ramsay also recommends the Steelwool Soap Pad for easy after-cooking cleaning.
Finally, the Anova Culinary, a sous vide cooking device, is one of his go-to pieces for slow braising and tenderizing delicate proteins. These are his favorite cookware pieces, but he’s always trying out and experimenting with new products.
What is the healthiest pan to cook with?
The healthiest pan to cook with is one made of non-stick materials such as ceramic and enamel-coated cast iron. Non-stick materials help keep food from sticking to the pan, which minimizes the need for additional fat like oil or butter.
Additionally, these materials are easy to clean and don’t need to be treated with harsh chemicals, which can be dangerous to your health. Ceramic pans are also known for their fast, even heat distribution and superior non-stick properties.
They are extremely durable and can be used on most stovetops without fear of scratching or damage. Enamel-coated cast iron pans are also well-suited for healthy cooking. The enamel coating means less iron leaches into food, which is beneficial for those with iron deficiencies.
Cast iron pans require a bit of proper seasoning to ensure their non-stick properties are maintained, but this is a great way to add flavor to many recipes. Ultimately, both ceramic and enamel-coated cast iron pans can be used to safely and healthily cook most meals with minimal fat or oil.
What is the frying pan for not sticking?
The best way to prevent your food from sticking to the frying pan is by making sure the pan is properly preheated before adding the food. To preheat a frying pan, place the pan over medium-high heat and allow it to get hot before adding the food.
Once the pan is at the right temperature, add a thin layer of oil or butter to the pan before adding the ingredients. This will help keep the food from sticking to the hot surface of the pan. Additionally, be sure not to overcrowd the pan.
If too much food is added to the pan, the food will steam instead of fry, and will likely stick to the pan. Finally, try not to move the food around too much in the pan, it can cause food stickiness.
What cookware do high end restaurants use?
High end restaurants typically rely on high-quality cookware to ensure the proper performance and function of their kitchen. Professional chefs often prefer stainless steel cookware due to its durability and heat conduction.
Additionally, aluminum and copper cookware are commonly used for their professional-grade quality and ability to evenly distribute heat. Cast iron cookware is another often-used option for its ability to maintain even heat for long periods of time, making it a fantastic heat conductor.
Non-stick cookware is typically avoided due to the risk of food sticking, or even worse, the release of chemicals from the coating. Each of these types of cookware can provide different benefits to a chef, so it’s essential to choose the right material based on the type of food being prepared.
In addition to the type of cookware, high end restaurants may also consider premium features like cool-touch handles and multi-layered induction bases. It is also important to look for quality construction, such as strong rivets that prevent leaks, sturdy overall construction, and ergonomic handles.
Why do chefs prefer stainless steel?
Chefs prefer stainless steel for a variety of reasons. Firstly, it is an extremely durable material, meaning it can be used in busy and demanding environments without fear of it breaking or wearing down.
This makes it a great choice for professionals in busy restaurants, catering companies or other commercial kitchen settings. Secondly, stainless steel is an excellent conductor of heat, meaning that it evenly distributes heat, allowing chefs to cook foods more consistently.
It also helps to retain heat longer, meaning food can stay warm for longer as well. Lastly, stainless steel is incredibly easy to clean and maintain. It isn’t prone to chipping, discoloring or rusting, meaning chefs can quickly and easily wipe it down and keep it looking sparkling clean.
All these benefits make it an obvious choice for chefs who need reliable and long-lasting equipment.
What pan is Jamie Oliver using?
Jamie Oliver is using a non-stick 12” Frying Pan by Tefal. This pan is made from aluminum and has a stainless steel handle. It is designed to ensure the dispersion of heat is even across the entire pan and offers a high level of non-stick performance.
It is suitable for use on all types of hob, including induction, is oven safe up to 210°C and is dishwasher safe for easy cleaning. The ergonomic handle ensures a secure grip.