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Recommendation for commercial cookware - opening a restaurant!


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Recommendation for commercial cookware - opening a restaurant!

Danielle Panozzo | Jan 17, 2002 01:45 PM

My husband and I are opening a cafe in our city, and I'm trying to choose cookware. I use All-Clad Stainless at home and adore it, but I don't want to fork out such a fortune to equip my whole kitchen. My question(s) is/are: is it a mistake to go with pure aluminum cookware? It's cheap, but I've grown so accustomed to cooking with stainless/aluminum pans that I'm afraid it will be too big a discrepancy in cooking methods/time. Do you recommend going with aluminum and forget the hype of clad? There are just so many out there that I'm getting overwhelmed.

Looking forward to your responses

PS - Thank you for the suggestions for the light creme anglaise possibilities - I'm still finding time to do some experiments. But for those who suggested, I'll let you know how it turned out!

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