Professional Chefs Reveal Their Most Essential Kitchen Pans
While professional chefs often have strong preferences for their personal knife collections, the cookware they rely on during restaurant service tends to be more practical and utilitarian. In busy commercial kitchens, chefs must work with whatever equipment is available on the shelves above the stove, making functionality more important than brand prestige.
However, this doesn’t mean culinary professionals lack strong opinions about their preferred cooking vessels. The encouraging news for home cooks is that many of the pans used in professional kitchens are both affordable and readily available to consumers.
Given that different restaurants have varying needs and specialties, chefs’ answers to “what pan do you use most?” reveal a diverse range of preferences. Following the recommendations of these ten accomplished chefs from notable restaurants and bakeries can help create a well-rounded home kitchen arsenal.
Five-Quart Saucier from Made In
It’s uncommon for direct-to-consumer cookware brands to gain recognition in professional kitchens, but Made In has successfully penetrated the restaurant market. Jackie Carnesi from Kellog’s Diner praises her substantial Made In saucier, which she acquired several years ago. She explains that it excels for dishes requiring whisking, such as caramel, and works well with rubber spatulas. The pan’s relatively light weight also makes it ideal for tossing and flipping ingredients.
Japanese Carbon Steel Skillet by Kama-Asa
Carbon steel pans are standard equipment in professional kitchens, though hand-forged Japanese versions are less common. Fredrik Berselius, executive chef at the Michelin-starred restaurant Aska, favors these specialized pans. Despite their substantial weight, he notes that the extended handles provide excellent balance during cooking.
Standard Hotel Pan
Those unfamiliar with commercial kitchen operations might not recognize hotel pans – the deep rectangular trays typically used for large-scale steaming. However, their utility extends far beyond this single purpose. Mary Attea from the Musket Room appreciates their surprising durability despite being lightweight. She uses them to begin large rice batches on the stovetop and for quick smoking techniques when paired with heavy-duty foil.
Le Creuset Braiser
The appearance of Le Creuset on a list of chef favorites should surprise no one. Neal Kajalle from Adda utilizes a compact braiser both for cooking and serving dishes directly to tables. He values the cast iron’s excellent searing capabilities and superior heat retention. Kajalle also employs Le Creuset’s magnetic trivets, which attach to the pan’s bottom to protect table surfaces when serving hot dishes straight from the oven.
Vietnamese Bánh Xèo Pan
Unless you’re well-versed in Vietnamese cuisine, you likely haven’t encountered Nhu Tahn’s preferred cooking vessel: a lightweight aluminum báhn xèo wok designed specifically for creating ultra-thin Vietnamese pancakes. This was the only pan Tahn brought with her when immigrating to America, and it now serves as the primary workhorse at Bahn Ahn Em. She explains that its light construction allows for easy batter manipulation and heat adjustment – something impossible with heavier materials like cast iron or carbon steel.
Cast Iron Skillet
Maria Barriga from Oxomoco favors cast iron for the same reasons many home cooks do: versatility across temperature ranges, from gentle low heat to intense high-temperature searing. She addresses common maintenance concerns by explaining that seasoning is straightforward – just use salt and fat (butter or oil), and regular use will naturally build up the seasoning, creating a non-stick surface.
Commercial Sheet Pan
Miro Uskokovic, owner of Hani’s bakery, depends heavily on reliable sheet pans. These workhorses help finish the bakery’s renowned cinnamon buns and serve during daily staff meals. He recommends seeking 14 or 16 gauge pans (often labeled “heavy duty”) for their superior durability and resistance to warping.
All-Clad Stainless Steel Skillet
All-Clad skillets earn recommendations for home cooks, and professional chefs recognize their quality as well. Atsushi Kono from Kono incorporates his All-Clad into the preparation of his acclaimed yakitori omakase, which earned recognition as one of the year’s best new restaurants.
Non-Stick Skillet
Despite recent controversies surrounding non-stick cookware, two professional chefs defended their regular use of these pans. While concerns about traditional non-stick coatings have grown, ceramic-coated alternatives can serve as valuable tools when properly maintained and replaced when necessary. Alec Horen from the Musket Room explained that he prepared 60-70 fried mashed potato portions nightly, a task impossible without non-stick surfaces.
Additional Tested Cookware Recommendations
- Comprehensive cookware sets that are more compact than expected
- Daily-use stainless steel skillets
- Cast iron skillets designed for lifetime cooking
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