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Cookware 97

Frying pans, sautes, what do the professional chefs use in restaurants?

SamVee | Nov 5, 201109:20 AM

I am looking for a new love affair. I want something for frying a whole chicken or several burger patties. I'm done with non-stick. I've had Circulon and Calphalon and the non-stick is coming off. Guess where it went?

When I go to restaurants where I can see into the kitchen, it looks like the pans they're using are stainless or aluminum. These pans must take a beating as they are used over and over all day.

I have cast iron and love it but I would like something a little lighter in weight (I'm not Pop Eye). A helper handle might be nice. I am a little hesitant about aluminum cookware as I was taken in by the Alzheimer's claims...What do the pros do???

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