COOKWARE THAT PROFESSIONAL CHEFS USE AT HOME AND AT WORK

Do you ever wonder what professional cooks use in their kitchens to make such amazing meals?

Maybe you think that their greatest secret probably lies on the equipment they use or you are probably starting your journey in the culinary field and you want to know a thing or two about what they use.

This is a good step to take because they despite them being able to follow a recipe and getting an amazing finished product, they are the leaders in the field and set new trends daily. Or you are probably just curious what Gordon Ramsay uses, That’s okay too.

COOKWARE THAT PROFESSIONAL CHEFS USE AT WORK

First of all, you need to understand that professional cookware needs to respond to different requirements than cookware for home use because in restaurants, chefs work fast and sometimes the cooking is done on high temperatures to deal with the dinner rush.

The cookware is definitely durable and impact resistant as possible as there is rarely to no time at all to care for them.

When it comes to the professional cookware the material is very important than even the aesthetic look. The following are some of those materials:

Stainless steel Cookware

This is quite a common choice for many professional chefs because it does not react to food in any way and is also rust resistant.

It is able to withstand high temperatures reasonably well too and virtually indestructible which makes it perfect for a busy life as a professional chef.

Despite the pros, the disadvantages of it is that it does not conduct heat evenly hence can cause hotspots.

To solve this problem, they get high-quality stainless-steel cookware or buy those that have been added one or more layers of copper or aluminum in between the layers of stainless steel.

Another advantage that makes them quite favorable is that they are dishwasher friendly so quite easy to clean up.

However, they don’t just choose all cookware made of stainless steel. They prefer choosing it for stock pots and sauté pans. Stainless steel is best used for this kind of cooking and is something that would serve you for a very long time.

Cast Iron Cookware

The good qualities of cast iron are that it is durable and unlike stainless steel, it offers great heat distribution and is also durable.

Despite its good heat conductivity, it is quite heavy and is not as easy to clean as steel. It also can’t be washed in a dishwasher and needs to be handled carefully which makes it unpopular with the chefs. They do recommend it though at home.

Aluminum Cookware

Now aluminum is the one cookware you won’t ever miss in a restaurant kitchen. It transfers heat evenly and heats up quick which is very important to a chef because of the rush.

They mostly cook on high temperatures so aluminum is their fave.

Not only is it good in the kitchen but to their pockets too. It is very affordable.

There have been claims that it is reactive with food but there isn’t substantial proof to prove that yet. You could also settle for anodized aluminum which is harder and has a non-reactive surface.

Carbon Steel Cookware

If you want to cook like a pro then another cookware that you need should be made of carbon steel since it is on top of the list.

Carbon steel is similar to cast iron but even better. It contains more iron than cast iron where it only has 1% of carbon.

So, we have looked at the cookware that professionals use according to the best material they are made from.

Next, we will look at some of the equipment in chef’s cupboards that are a must have in the restaurant kitchen and the have them at home too.

Types of Cookware Commonly used by Chefs

Frying pans

A frying pan has a flat bottom and rounded edges. They are mostly made of cast iron and copper because they are good conductors of heat. Newer ones are lighter and of high quality and are used to sear, fry and pan roast meat.

Skillet

Some people do not distinguish between a frying pan and this but the skillet is more suitable for cooking a larger amount or volume of food.

They are also thicker and heavier. Chefs may pass this one though because of the weight and the complexity of seasoning and maintaining it. If they choose to use it, they go for the ones made with carbon steel compared to cast iron.

Sauté pan

The name alone tells you I’s of something special hehe! This kind of pan is for moving the food around during the process of frying and does not require much oil.

It is deeper compared to the frying pan and is considered the right one to use when cooking tender pieces of meat and veggies.

For this the chefs recommend sauté pans made of copper because it doesn’t form any hot spots.

Sauce pan

This one is more versatile and can be used to cook pasta, soup, sauce, vegetables and even boil eggs. Due to its versatility, it is a mut for every professional chef.

The best one are made of pure ceramic copper or cookware coated with ceramic.

Brazier pans

Brazier pans are always present in commercial kitchens and if you are an aspiring home chef who wants to get that professional equipment, you should definitely invest in getting one.

They are used to cook food slowly in an oven or to brown food slowly on a stovetop. Most are made of either stainless steel or aluminum.

Griddle pans

With their non-stick surfaces and large, they are the top pick of professional chefs. Are normally square in shape and have a handle.

They are great for cooking pancakes, eggs, hot dogs or even grilling chicken breast and hamburgers and can cook these in large volumes.

What cookware does Gordon Ramsay use?

According to masterclass.com, the following are some of Gordon Ramsay’s kitchen essentials.

  1. Saucepan
  2. Frying pan with lid
  3. Paring knife
  4. Bread knife with serrated edges
  5. Nonstick pans where he uses pans from ScanPan but any well-made pan with a heavy bottom still works.)
  6. Boning knife and for this he uses Henckels brand knives but feel free to research for brands that you prefer. He also claims that a small collection of high-quality sharp knives is better than a stack of knives in drawers.)
  7. Cutting board which is from Boos Block and is at least 24” by 18” in size and not prone to slipping.
  8. Strainer or sieve
  9. A pair of kitchen scissors
  10. Aluminum foil, plastic wrap and parchment paper.
  11. Finishing salt and his favorite is Maldon Salt from the UK