When it comes to cooking, one of the most critical tools in any chef’s arsenal is their collection of pans. Whether they’re sautéing, searing, braising, or baking, the type of pan used can significantly impact the outcome of a dish. So, what types of pans do professional chefs use? The answer is as varied as the cuisines they cook, but some pans stand out due to their versatility, durability, and performance.
In this article, we’ll dive into the world of professional cookware, exploring the different pans used by chefs in commercial kitchens and what makes each one indispensable. From time-tested classics to modern innovations, we’ll break down the essential cooking vessels every serious home cook should know.
The Cornerstones of a Chef’s Pan Collection
While chefs may experiment with various tools, some pans are non-negotiable in any professional kitchen. These foundational tools are selected for their ability to perform a wide array of tasks under the pressure of a bustling restaurant environment.
1. The French Skillet (Sauté Pan)
The French skillet, often referred to as a sauté pan, is a staple in many chef’s kitchens. With straight sides and a wide, flat bottom, this pan is ideal for stir-frying, searing, and reducing sauces. Most high-quality sauté pans come with a heavy bottom made from materials like aluminum or copper-core, ensuring even heat distribution.
Why Professional Chefs Love It:
- Durable and heavy-duty construction
- Lid included allows for braising or steaming
- Perfect for deglazing and making sauces on the fly
The standard sizes range from 2 to 6 quarts, with the 4-quart size being the most versatile for both single servings and larger batches.
2. The Frying Pan (Skillet)
While similar to the sauté pan, a traditional frying pan or skillet features sloped sides rather than straight ones. This makes it easier to toss ingredients without the need for a spatula and ideal for quick-cooking techniques like searing or shallow frying.
Key Features:
- Commonly cast iron or nonstick varieties
- Excellent heat retention in cast iron models
- Great for browning meats and making stovetop dishes
Cast iron skillets are particularly prized for their longevity and natural nonstick surface when properly seasoned. In professional settings, they’re often used for oven-to-table cooking, especially for dishes like shakshuka or fried chicken.
3. The Saucepan
A saucepan is essential for making sauces, simmering liquids, boiling grains, or preparing small batches of side dishes. Professional chefs typically keep a set of saucepans in various sizes, from 1 quart up to 3 or 4 quarts.
What Makes It Indispensable:
- Tapered sides and long handle for controlled pouring
- Suitable for delicate cooking like custards or risotto
- Lid ensures ingredients stay moist while cooking
High-end saucepans often have aluminum or copper cores for better heat conductivity, ensuring that delicate mixtures like béarnaise or Hollandaise don’t curdle or burn.
Specialty Pans Every Professional Chef Owns
Beyond the basics, professional chefs rely on a range of specialized pans tailored for specific techniques or cuisines. These pans may not be used every day, but when the situation calls for them, nothing else can substitute.
1. The Stock Pot
One of the largest pots in the chef’s toolkit, the stock pot is used for making broths, soups, blanching vegetables, and even pasta in large quantities. These pots typically range from 8 to 20 quarts and are usually made from stainless steel with aluminum cores for even heat distribution.
Why It’s Essential in Commercial Kitchens:
- Mass preparation of base ingredients like stocks and tomato sauces
- Robust construction to handle hours of simmering and boiling
- Often used for large-scale poaching and stewing
2. The Braiser (Dutch Oven)
A braiser, often in the form of a Dutch oven, is a heavy, lidded pot used for slow-cooking techniques such as braising or stewing. Chefs love it for its versatility—from searing meat on the stovetop to finishing in the oven.
Advantages of a Braiser:
- Thick walls and heavy lid trap moisture and heat
- Perfect for slow-cooked, one-pot meals
- Cast iron versions offer superior heat retention and even cooking
The most popular brands like Le Creuset and Staub are highly sought after, though professional-grade models from brands like All-Clad offer more practical durability for restaurant use.
3. The Griddle
A griddle is a large, flat, slab-like pan used for cooking pancakes, eggs, bacon, and even items like grilled cheese or smash burgers. In professional kitchens, griddles are often part of the flat-top grill station.
Key Uses:
| Use Case | Application |
|---|---|
| Breakfast cooking | Flapjacks, scrambled eggs, sausage |
| Snacks and appetizers | Toasted sandwiches, seared scallops, tortillas |
Commercial griddles are often made from seasoned steel or cast iron and are built to withstand repeated heating and usage.
4. The Roasting Pan
Designed specifically for roasting meats like whole chickens, turkeys, or beef roasts, a roasting pan comes with tall sides and often includes a rack for optimal air circulation and fat drainage.
Key Characteristics:
- Handles for easy lifting and transferring from oven to counter
- Wider surface area for even roasting
- Heavy-duty materials to withstand oven temperatures and frequent use
Many chefs prefer stainless steel or enameled steel roasting pans for their superior heat conduction and compatibility with meat carving and deglazing for pan sauces.
Nonstick and Specialty Cookware in the Chef’s Kitchen
While durability and versatility define many of the essential pans, nonstick and specialty cookware also play a vital role in professional kitchens, especially where delicate foods are concerned.
1. Nonstick Pans
Despite the stigma that nonstick pans are “unprofessional,” many chefs use them for specific tasks. Eggs, delicate fish fillets, or crepes require a non-abrasive, slick surface for perfect results.
Benefits:
- Easy cleanup and consistent release of sticky ingredients
- Less oil or butter needed for cooking
- Perfect for short orders where speed is crucial
However, many chefs avoid high temperatures or metal utensils with these pans to extend their lifespan, especially in fast-paced environments.
2. The Carbon Steel Skillet
Carbon steel pans are a favorite among chefs who want the durability of iron but with lighter weight and gentler seasoning requirements. They also offer a natural nonstick surface when cared for properly.
Uses:
| Chef’s Use | Description |
|---|---|
| Wok-style cooking | Shallow, sloped sides perfect for tossing ingredients |
| High-heat searing | Comparable in performance to cast iron |
Carbon steel pans are particularly popular in French boulangeries and panaderías, where they’re used for open-oven cooking and baking items like tarte Tatin.
3. The Paella Pan
While not standard in every kitchen, a paella pan is essential for making the Spanish namesake dish. This shallow, broad pan allows liquid to reduce quickly and promotes evaporation, creating the desired socarrat (the crispy bottom crust of paella).
Material Matters: The Science Behind Professional Pans
The material of a pan directly affects its performance, durability, and responsiveness on the stove. Professional chefs are discerning when it comes to material selection, often choosing specific pans for specific tasks.
Stainless Steel
A staple in professional kitchens, stainless steel pans offer incredible durability and are usually layered with aluminum or copper for better heat conductivity.
Pros:
- Does not react with acidic foods
- Easy to clean and sanitize
- Resistant to warping and staining
However, stainless steel alone is not the best conductor of heat, so many commercial-grade pans use a bonded tri-ply or 5-ply construction to compensate.
Cast Iron
Cast iron is a workhorse material that offers superior heat retention and even cooking. While heavier than other options, it is prized for its nonstick qualities when seasoned properly.
Uses:
- Deep frying
- Low-and-slow cooking
- Oven-safe applications like cornbread or steak
Pro chefs often reseason cast iron pans after heavy use to maintain performance and prevent rust.
Aluminum
Aluminum pans are known for their excellent heat conductivity, making them a favorite for even heat distribution. However, they can react with acidic foods, so hard-anodized or clad options are preferred.
Why Clad Aluminum Is Popular:
- Combines heat conductivity with durability
- Safe for acidic foods
- Available in high-quality, multi-ply construction
Copper
Copper pans offer the best heat conductivity, prized for their responsiveness and precision. However, they are expensive and softer than many other metals, which can lead to dents and scratches.
Top Considerations:
- Ideal for chefs who require control over temperature changes
- Often lined with tin or stainless steel to prevent reaction with food
- Requires regular polishing and maintenance
Brand Preferences: What Cookware Do Professional Chefs Trust?
While functionality and material play a huge role, the brands chosen by professional chefs often come down to durability, reputation, and long-term use under commercial conditions.
1. All-Clad
All-Clad is a favorite in many fine dining kitchens thanks to its bonded stainless steel construction. Their tri-ply and d5 collections are particularly popular among chefs for their superior heat conduction and lasting quality.
2. Mauviel
A French brand renowned for traditional copper cookware and premium carbon steel pans, Mauviel is a top choice among pastry chefs and line cooks who require precision in heat-sensitive dishes.
3. Lodge
Lodge is a go-to for cast iron pans. Known for its affordability and quality, it’s common to see Lodge skillets in both professional kitchens and home cookware collections.
4. Le Creuset
While Le Creuset is often linked to home cooking, its enameled cast iron Dutch ovens and braisers are a staple in high-end kitchens for slow cooking and oven-safe dishes.
5. Scanpan
Scanpan offers a range of nonstick pans with PFOA-free coatings, making them a go-to for healthy, low-fat cooking. Many chefs in modern, eco-conscious kitchens favor Scanpan for its sustainable manufacturing practices.
Conclusion: Building Your Professional-Level Pan Collection
Investing in the right pans can elevate your cooking from home-style to restaurant-approved. While there’s no one-size-fits-all answer to what types of pans do professional chefs use, the tools mentioned above form the backbone of any functional, high-performing kitchen.
Whether you’re searing a perfect steak or crafting a delicate sauce, choosing the right pan will make a world of difference. The best approach is to start with essentials like a quality sauté pan, skillet, saucepan, and stock pot, then expand your collection with specialized items as your cooking techniques evolve.
For the aspiring home chef or culinary student, understanding the functionality, material, and usage of each pan will not only improve your meals but also bring you a step closer to thinking—and cooking—like a professional.
Final Thoughts: Cook Like a Chef with the Right Tools
Ultimately, while creativity and technique are key to being a great chef, the tools you use—especially the pans—can either enhance or limit your potential. From the scorching heat of a cast iron skillet to the precise heat control of copper, the right pan can transform cooking into a more efficient, enjoyable, and ultimately more flavorful experience.
So, the next time you’re considering upgrading your cookware, think like a chef: invest in quality, focus on versatility, and don’t forget the science behind the materials. After all, your cookware should work as hard as you do.
What are the most common materials used in professional chef pans?
Professional chefs often choose pans made from materials that offer superior heat conductivity, durability, and performance. Common materials include stainless steel, copper, aluminum, cast iron, and non-stick coated pans like Teflon or ceramic. Stainless steel is favored for its durability and even heating when combined with aluminum or copper cores. Copper provides excellent heat responsiveness, making it ideal for precision cooking, though it is expensive and requires maintenance.
Aluminum is lightweight and conducts heat well, often used in both professional and home kitchens. Cast iron pans are valued for their excellent heat retention, ideal for searing and slow cooking, but they are heavy and require seasoning. Non-stick pans are commonly used for delicate foods such as eggs or fish, especially in high-volume settings where fast cleanup is essential. Chefs often select a combination of these materials depending on the cooking task and desired performance.
Why do many chefs prefer stainless steel pans?
Stainless steel pans are a staple in many professional kitchens due to their excellent durability and even heat distribution, particularly when constructed with an aluminum or copper core. These pans are virtually indestructible, resistant to warping, and do not react with acidic or alkaline foods, ensuring flavor integrity. Additionally, stainless steel pans are oven-safe and compatible with all types of heat sources, including induction, making them versatile for a wide range of cooking techniques.
Another reason for their popularity is their non-reactive surface, which allows for browning and deglazing without chemical interactions. Chefs also appreciate that stainless steel pans can develop fond—the browned bits left after cooking—which is essential for building rich sauces and gravies. Although stainless steel isn’t naturally non-stick, proper preheating and oil usage help prevent sticking. Overall, stainless steel pans offer a balance of performance and longevity that aligns well with demanding kitchen environments.
Are copper pans worth the investment for professional cooking?
Copper pans are highly valued for their exceptional thermal conductivity, which allows for precise temperature control and rapid heating. This makes them especially useful for delicate tasks such as making sauces or tempering chocolate. Chefs who prioritize responsiveness and control in their cookware often find copper pans indispensable for specific types of cooking. However, the high cost and maintenance required—like frequent polishing and careful cleaning—can deter widespread use in commercial kitchens.
Despite their high performance, copper pans are usually reserved for specialized tasks rather than everyday use. They are often lined with tin, stainless steel, or nickel to prevent copper from reacting with food, which may wear over time and require re-lining. While copper pans offer unparalleled cooking precision, their price point and upkeep mean that many chefs opt for other materials for most of their daily cooking, using copper only when specific heat responsiveness is required.
What is the role of cast iron in a professional kitchen?
Cast iron pans are prized in professional kitchens for their excellent heat retention and even heating once fully warmed. They are particularly useful for high-heat searing, braising, and oven-to-stovetop cooking. Their rugged construction can withstand extreme temperatures, making them a go-to option for dishes that require consistent, ambient heat over long periods. They are also highly durable and, when properly seasoned, naturally non-stick.
Though not as quick to heat up or cool down as other materials, cast iron pans excel in specific culinary applications. They are often used in steak houses, farm-to-table restaurants, and even in baking due to their ability to hold heat and distribute it evenly. The main downside is their weight, which can make them less practical for quick, repetitive tasks. Still, many chefs maintain a few cast iron pans for their longevity, versatility, and traditional appeal.
Why are non-stick pans popular among professional chefs?
Non-stick pans are widely used in professional settings where efficiency and ease of cleaning are important, particularly for delicate foods like scrambled eggs, fish, and omelets. Modern non-stick coatings, including ceramic and PTFE (Teflon), have significantly improved in durability and heat resistance, allowing them to withstand the rigors of busy kitchens. These pans reduce the need for excess fat during cooking, aligning with healthier cooking practices and faster food preparation.
Despite their usefulness, many chefs are cautious with non-stick pans because improper use—such as overheating or using metal utensils—can damage the coating. Some prefer to use them only for certain tasks and not for high-heat browning or deglazing. However, the convenience they offer in fast-paced environments, especially in hotels and restaurants where large volumes are served, keeps them a common choice alongside other types of cookware.
Do professional chefs use non-metallic coated pans like ceramic?
While ceramic-coated pans are gaining popularity in home kitchens due to their non-stick qualities and aesthetic appeal, many professional chefs remain cautious in their use, particularly in high-volume or high-heat scenarios. Ceramic coatings can be less durable than traditional PTFE (Teflon) coatings and may scratch or wear down more quickly when used with metal utensils. Additionally, they often cannot withstand the high temperatures or abusive conditions typical in professional environments.
Still, ceramic pans are appreciated in certain professional applications—such as in boutique restaurants or for health-conscious menus—where non-toxic, chemical-free cookware is preferred. Their natural non-stick surface requires less oil, and they offer a sleek finish that’s visually appealing for front-of-house demonstrations or upscale cuisine. However, they are usually complemented with more robust pans for heavy-duty tasks, ensuring that ceramic-coated pans are used where they perform best.
How do professional chefs decide which pan to use for different cooking techniques?
Professional chefs select cookware based on the specific cooking technique, type of food, and desired outcome. For searing and browning, they often reach for stainless steel or cast iron pans due to their even heat distribution and ability to develop fond. Sautéing and deglazing benefit from pans with sloped sides and good heat retention, such as stainless steel skillets. For sauces and temperature-sensitive cooking, copper pans offer the responsiveness needed for precision.
Additionally, the volume of food and working conditions influence the choice. In fast-paced kitchens, non-stick pans might be favored for breakfast or fish dishes to speed up service and reduce oil usage. Deep-frying usually requires heavy-duty, heat-retaining pots like cast iron or thick aluminum Dutch ovens. Ultimately, chefs develop a toolkit of various pans and learn which ones perform best for sautéing, simmering, frying, roasting, and baking, ensuring versatility and efficiency in the kitchen.