Frying pans (or sauté pans) are a staple in any commercial kitchen, and it's no wonder why, considering all that these
metal masters have to offer. Combining the classic, round shape of a skillet, with moderately high, slightly sloped
sides, these pans feature a signature all-purpose design that prevents steam from forming in the pan, ensuring a
perfect texture every time you cook. They are ideal for all kinds of pan-frying (as opposed to deep-fat frying in which
food is completely immersed in hot fat), as well as scrambling, sautéing, or searing.
Frying pans are available in a variety of metals that conduct heat efficiently, each available in a variety of sizes, with
8-, 10-, and 12-inch being the most popular sizes across the industry.
When buying fry pans for your commercial kitchen, consider the material that they are made from. Check out our own cookware guide for more details on the importance of material.
Material
Benefits
Limitations
Aluminum
Excellent heat conduction
Lightweight
Durable
Resists rust and corrosion
Inexpensive
Can react to acidic products like tomatoes
Can discolor light-colored sauces and foods
Can scratch, dent, and warp more easily
Not able to be used on induction ranges
Aluminum Clad Stainless Steel
Excellent heat conduction of aluminum
Durability of stainless steel
Heats evenly
Resists rust and corrosion
Induction-ready
Heavy
Two piece construction
Not dishwasher safe
Induction-ready
Thin and light material
High heat resistance
Requires seasoning before initial use and should be stored seasoned, otherwise it will rust
Heavy Duty HardCoat / Anodized Aluminum
400% stronger than regular aluminum
Dent-resistant
Non-porous
Non-reactive
Superior heat conductivity and strength
Stick-resistant
Takes time to heat up
Surface can wear over time, especially from constant cooking with acidic foods
Not able to be used on induction ranges
Not dishwasher safe
Stainless Steel
Extremely durable and scratch-resistant
Doesn't react with foods
Relatively affordable
Resists rust and corrosion
Induction-ready
Lacks the heat conductivity of aluminum
Prone to hot spots and scorching
Stainless Steel / Aluminum
Aluminum body ensures maximum heat transfer throughout the pan and eliminates hot spots and scorching
Incredibly durable stainless steel interior
Doesn't react with foods
Not able to be used on induction ranges
Non-Stick vs. Standard Surface
Non-stick fry pans provide many benefits in your kitchen. Food does not stick to non-stick fry pans, which cuts down on prep time and allows for easy, faster clean up. There are many other benefits as well when compared to standard surface fry pans, like reduced need for fats and oils, leading to healthier cooking.
Non-Stick Fry Pans
Standard Surface Fry Pans
Food doesn't stick to surface
Extra releases and lubricants needed to prevent sticking
Uses little to no oils, butter or lard; perfect for low fat cooking
Lubricants seep into food, adding fat and calories
Easy clean up
Lubricants usually adhere to fry pan. Food particles do not come off easily. Hand scrubbing needed
Great for eggs, pancakes, omelet stations and other adhesive products
Adhesive products like eggs, pancakes and omelets stick to pan
Non-stick cookware does have some small drawbacks.
Limitations
Subject to scratching
Not suitable for high temp cooking (over 500 degrees Fahrenheit)
Should not be used with metal utensils
Thickness
Beyond material construction, it is always important to consider the thickness of the frying pans you're investing in. But how do you know how thick an item is? The thickness of cookware is generally measured in either gauge or mils, but the way you read these numbers is totally different! 1 mil is equal to 1/1000", so you know that the higher the mil, the thicker the metal.
Gauge, however, works in the opposite fashion—the higher the gauge, the thinner the metal. Most of the cookware you find will fall somewhere between a thick 10 gauge construction and a thinner 22 gauge construction. Click here for a chart that converts gauges to inches.
While thicker metal is often preferable, there are always pros and cons to account for.
Pros of Thicker Metal
Cons of Thicker Metal
Sturdier
Provides more even heating
More resistant against denting and warping
Holds more heat for better searing
Induction-ready
More expensive
Heavier
Takes longer to heat up
Rivets
Riveted
Riveted handles are the sturdiest handles available and, because they are permanently attached, they never need to be tightened. However, they do require more thorough cleansing care to prevent bacterial buildup around the rivets.
Vollrath Ever-Smooth
Vollrath's Ever-Smooth interior surface ensures easier cooking and less interference from rivet heads, while enhancing the frying pan's strength and durability. Additionally, it eliminates food and bacteria collection areas.
Handles
Consider pans with stainless steel handles, as these will not conduct heat as well as aluminum handles, and will remain cooler than the pan. Or look for metal handles that are hollowed in some way for a cooling effect. Silicone or Cool handles are also great options as they offer a comfortable grip for all-day use, and easily slide off for simple cleaning. Be aware though that some silicone handles are not designed for high-temperature use, and may require the use of a pot handle holder to keep your staff safe.
Induction Ready
Induction ready cookware is made of magnetic materials, such as steel or iron. Instead of traditional cooking methods where the cook top generates heat that then passes to your cookware through contact, induction cooking works through magnetic energy, which heats the cookware directly and not the cook top. This means faster heating, less energy consumption, and a safer kitchen.
Look for this symbol when shopping to be sure you are ordering an induction ready frying pan.
Care and Cleaning
While it is generally recommended to refer to the cleaning instructions from the product's manufacturer, they may not always come with the product. Let's briefly discuss how to clean the different types of frying pans.
Never leave empty cookware on your heat source.
For safety and to prevent warping, allow cookware to cool before cleaning or immersion in water.
All cookware will last longer and look better if washed by hand with soapy water. Always scrub in the direction of the material grain. Rinse thoroughly, sanitize, and allow to air dry completely.
Use of high temperature silicone utensils for non-stick pans and metal utensils for standard surface pans is recommended.
If putting through the dishmachine, make sure you are using a metal-safe detergent.
Seasoning
Prior to cooking, lightly coat the inside of your non-coated aluminum, stainless steel, or carbon steel frying pans with a small amount of vegetable oil or shortening. Then place the frying pan on a burner at medium for 5-10 minutes, until light smoke or heat waves appear. When shortening turns a deep amber color, turn off the burner and allow to cool. Pour out excess oil/shortening and wipe down the frying pan with a paper towel until all of the oil/shortening is removed.
Seasoning will prolong the life of the frying pan. Cleaning with a mild soapy solution after each use will not affect the "seasoning" of the pan. It's okay to repeat this procedure as often as needed without doing damage to the cookware.
Aluminum and Aluminum Clad Stainless Steel
When cleaning aluminum fry pans, keep in mind that handwashing is the preferred method. Use detergents made specifically for aluminum since aluminum is a soft metal that is attacked by detergents with a high alkaline or acidic nature. Through repeated use, aluminum will soften and, if scoured, will thin.
Carbon Steel
Carbon steel cookware comes with mineral oil applied to the pan. Wipe down this oil and clean the pan by hand using hot, soapy water. Dry immediately. After each use, clean and season. Do not use soap to clean the seasoned carbon steel pan- scrub the interior with hot water instead. Wipe the inside and outside of the pan with unsalted cooking oil or shortening to prevent oxidation. The pan will turn a dark color as seasoning occurs after repeated use.
Heavy Duty HardCoat
To preserve the unique HardCoat on these frying pans, these pans must be handwashed in hot, soapy water. Use a non-woven scouring pad to remove burnt food. Avoid using abrasive cleaners, metal scouring pads, and strong solvents. When stacking pans, place liners between pans to avoid scratching stick-resistant surfaces.
Stainless Steel
It is possible to wash stainless steel frying pans in the dishwasher, though it's typically best to wash them by hand. Always use warm water, a clean sponge, and dish soap with grease-cutting abilities to clean your stainless steel frying pans. Never use bleach or ammonia on this type of pan.
Non-Stick
Allow non-stick coating to cool before cleaning. Handwash in hot, soapy water and dry immediately to preserve appearance. Use a non-woven scouring pad to remove burnt food. Avoid using abrasive cleaners, metal scouring pads, and strong solvents. When stacking pans, place liners between pans to avoid scratching non-stick surfaces.
Primarily 8 gauge, dent resistant 3004 series aluminum alloy construction
Rivet-less design provides easy to clean body
Nickel plated steel Cool Handle
Available in a variety of finishes:
CeramiGuard II Cutting edge non-stick technology offers both superior durability and release qualities, even in high-heat applications. CeramiGuard II better withstands the abuse of metal utensils
WearGuard New and improved coating that releases betters and scratches less
Primarily 8 gauge, dent resistant 3004 series aluminum alloy construction
Ever-Tite rivets
Choose from Tri-Vent natural finish handle, nickel plated steel Cool Handle, or TriVent Silicone insulated handle
Available in a variety of finishes:
CeramiGuard II Cutting edge non-stick technology offers both superior durability and release qualities, even in high-heat applications. CeramiGuard II better withstands the abuse of metal utensils
Primarily 8 gauge, dent resistant 3004 series aluminum alloy construction
Ever-Tite rivets
Nickel plated steel Cool Handle
Hardcoat anodized finish for warp resistance
Using a unique electro-chemical bonding process, Hardcoat unites the anodized surface with the aluminum base, creating a non-porous surface that's 400% harder than aluminum for dent resistance
