I was comparing some consumer saute and fry pans recently and after thinking for a while decided to entertain all options including commercial lines of pans so I could get the little demon off my shoulder saying "maybe there was something better!"
I'm headed to a restaurant supply store on Thursday, but from what I've seen online it appears that the commercial equipment is not only more durable and functionality based, but also cheaper when compared to a similar consumer pan. I am looking at larger sizes since I will be cooking for more people now. I am going to the supply store to feel up a vollrath intrigue fry pan, and an update international saute pan both in stainless with helper handles.
I know there's the more expensive stuff out there designed to hold up to the most riggorous tasks in a commercial kitch(a la sitram)...but generally, for what you get, the restaurant grade pans seem like such a better deal...what gives? Is it harder to clean? Are the handles less comfortable? Do aesthetics and marketing really make a consumer pan that much more expensive?
Also, has anyone used commercial lines and prefer them that much more than the consumer stuff? Is there anything I should look out for?
I'm really quite baffled here :P
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