Cookware

Cooking pans typically have one long handle and are more shallow than pots. They are used for high-heat cooking methods like sauteing, frying, searing, and reducing.
Fry Pan: Fry pans are an essential kitchen smallware that every restaurant should have in its cookware arsenal. They feature a round shape and moderately high, slightly sloped sides, which are helpful when tossing foods to evenly cook them in the pan.
Saute Pan: A saute pan features a wide, flat bottom and high, vertical sides. The straight sides maximize the pan's cooking surface while allowing it to hold more liquid without the risk of it spilling over the sides.
Cast Iron Skillet: Cast iron skillets can be used to cook a wide variety of foods, from searing steaks and bacon to baking a fruit cobbler or cookie cake to give them the perfect crust. A benefit of cooking with cast iron is that it can easily go from the stovetop to the oven to the table, making its versatility unmatched.
Wok: Woks are a type of Asian cookware that features a deep bowl with steep, high walls to cook foods from all sides of the pan. One of the many benefits of a wok is that food is cooked extremely quickly and thoroughly due to the even heat distribution. They are traditionally round-bottomed to cook on a wok range though flat-bottomed woks exist to be used on standard ranges.
Roasting Pan: Roasting pans are versatile pieces of cookware that are used to cook roasts, whole turkeys, and chicken. They are typically rectangular and feature a flat bottom and shallow sides. They can also be used to roast vegetables or cook baked goods like cinnamon rolls.
Paella Pan: A paella pan is designed to be shallow, so you can see all of the ingredients in your dish and stir them frequently. Its shallow construction and sloping sides help the paella cook evenly and help toast rice on the bottom of the pan.

Pots usually have dual handles on each side of the vessel and are deeper than pans since they are predominately used for heating and boiling liquids.
Brazier: Braziers, also called rondeau pans, feature a shallow height and wide cooking surface that is perfect for braising meats, vegetables, and legumes.
Sauce Pot: A sauce pot has a similar shape to a saucepan to promote the reduction of liquids; however, it has an overall larger volume, taller sides, and a larger base to cook larger quantities of sauces. It's best for slow cooking and simmering sauces like pasta sauce.
Stock Pot: A stock pot is the largest cooking pot in the kitchen and can be used to cook a variety of foods. It features a tall height that preserves liquids for longer and a thick base that promotes even slow simmering. A stock pot's smaller diameter also forces the liquids to bubble up through ingredients to maximize flavor transfer.
Fryer Pot: A deep fryer pot is a great alternative for kitchens wanting to offer small batches of fried food without the expense of a deep fryer. Many feature a side hook so that a draining basket can easily be attached to it for security.
Pasta Pot: Pasta cookers come with fitted strainers that take the hassle out of cooking pasta. When your pasta is ready, simply lift the strainer basket to remove the pasta from the hot water. Also great for cooking vegetables and seafood, the baskets allow you to keep the food contained while straining out water, oil, or other liquids.
Dutch Oven: Dutch ovens, also known as cocotte pots, are heavy, wide, and relatively shallow pots with thick, curved walls and tight-fitting lids. Dutch ovens are versatile and are great for braising tough cuts of meat like chuck roast, lamb shanks, and pork shoulder, as well as cooking no-knead bread, soups, and stews.
Double Boiler: Also known as a Bain Marie, a double broiler has an inner and outer container to perform temperature-sensitive tasks like melting chocolate and preparing delicate sauces and custards. A double broiler uses steam as a heat source to cook or melt food. The boiler pot is made to hold water while the inset fits tightly into the pot to heat the food gently but efficiently with steam.

Not just essential for bakeries, baking pans are useful for delis, restaurants, diners, and any other operation looking to create and serve their house-made goods. It's important to remember when choosing your baking pan that material, size, and color all affect bake time and results.
Angel Food Cake Pan: Angel food cake pans feature tall sides, smooth surfaces, and a tube in the center that is perfect for making angel food and bundt cakes. Many of the pans feature non-stick coatings for easy release and to help the cakes reach their light and fluffy texture. Some even feature a removable bottom for conveniently removing the cake and easier cleaning.
Bread and Loaf Pan: Bread and loaf pans are essential to any bakery, sandwich shop, or cafe looking to make house-made specialty bread. Bread pans come in a range of different mold shapes and sizes to be able to create french bread, sandwich rolls, and buns in addition to traditional bread loaves.
Sheet Pan: Sheet pans are one of the most used pieces of bakeware in any bakery, restaurant, or catering business. The thin sheet is ideal for baking cookies, rolls, and other foods that don't produce a lot of liquids, and the flat construction ensures even browning and baking. A majority of these pans feature non-stick surfaces or silicone glazes to allow easy removal of food products.
Cake Pan: Cake pans hold your batter while it’s in the oven and mold it into perfectly shaped cakes. Their tall, straight sides and flat bottoms help yield the ideal texture and rise. Based on the cake style and serving size you'd like to offer, the right type of cake pan is essential to your recipes. Many cake pans are made from aluminum to heat quickly and evenly, then cool quickly to prevent over-baking and dry cakes.
Muffin Pan: Commercial muffin and cupcake pans are made from aluminized steel, aluminum, cast iron, and even silicone to provide longevity in high-volume kitchens. Many have reinforced rims to prevent warping as well as non-stick glazes for easy release and cleanup.
Pie Pan: Pie pans in tin or aluminum baking materials are great for heat conduction and promote even browning. Plus, they help avoid the danger of breaking glass or china pans in high-volume bakeries and restaurants. For a visually appealing presentation, choose glass or china pie pans to display in your bakery window or case.
Springform Cake Pan: Springform pans are a type of cake pan with a removable bottom that attaches to its sides with a sprung collar. They are designed for use with delicate dishes that cannot be easily removed or flipped from the pan. Using a springform pan when making cheesecakes, ice cream cakes, tortes, and other delicate baked goods will ensure a flawless final product.
Tart Pan: Use a tart pan to perfectly form the crusts of baked dessert tarts, breakfast quiches, and miniature pies. Some feature a removable bottom that allows you to easily slip off the outer ring without marring your baked goods.