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Restaurant Cookware

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Cookware 19

Restaurant Cookware

TomDel | May 2, 2008 01:12 PM

Has anyone ever noticed that on all the staged cooking shows, Paula, Lidia, Ina, et al, they use nothing but the best and newest tools, pots and pans, e.g. bright and shiny All Clad, Le Creuset, etc. I imagine that they’re provided free to the show by those sponsors. Now watch one of the shows that takes place in a real restaurant kitchen and they’re using the cheapest nastiest pans you could imagine. I’m mean they’re using what appears to be thin steel or aluminum pans that are all dented and burnt that the average home cook would have thrown out a long time ago and probably would have never purchased in the first place. Are we being duped into buying all of this expensive equipment when the cheap stuff works just as well? I know, I know, it’s nice to have nice expensive things and they probably do work marginally better but its funny and ironic to watch someone like Gary Danko sautéing lobster in a pan that I would have thrown out a long time ago.

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