Non-stick frying pans hold a definite advantage for cooking delicate items like fish, eggs and crepes.They are also easy to clean saving valuable time in busy kitchens.  However, not all non-stick surfaces are the same and you get what you pay for as some lower quality versions, even with the greatest care, can be prone to scratching.

In roughly ascending order, the least expensive is aluminum, followed by cast iron, stainless steel, carbon steel and finally copper. Non-stick cookware ranges in price depending on the type of surface and what it’s bonded to (usually aluminum).

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Straight-sided or tapered, shorter than a stock pot, taller than a brasier, the versatile sauce pan is the kitchen’s almost all-purpose work horse. It’s what chefs instinctively reach for when making sauces, cooking rice, stewing meats, heating soup, blanching vegetables, cooking pasta and much besides.

Lids handles, like pot and pan handles, can be attached by welding or rivets.  Looped handles in the middle of the lid are the most common, you will also find open sided handles that are easier to grasp and can be coated to keep cool.

Large and deep, stock pots have a heavy, flat base and high sides. This large height-to-width ratio reduces the rate of evaporation meaning you can simmer unattended for much longer than with a sauté pan, for example.

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Weight matters: it’s something you really get to appreciate towards the end of a busy evening on the line! Aluminum is light and easy to handle. Stainless steel falls somewhere in the middle as usual. Cast iron is the heaviest of all materials.

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Your products may come from multiple warehouses or in some cases directly from the vendor.  Therefore, your order may arrive as several packages, not necessarily on the same day. If you think you are missing anything from your order, please check your order tracking for additional details or contact us by live chat.

Welding can provide a sturdy attachment to the pan while keeping the inside of the pan smooth and therefore easy to clean. The quality and number of welds determines the strength of attachment.

A sauté pan is shallow pan with a straight sidewall. These are well suited to  searing and braising meats, either on the stove-top or in the oven. Because sauté pans are wide and shallow, liquid evaporates much faster than it would in a saucepan, a vital quality for reducing sauces and concentrating flavours.

Large stock pots and wide pans typically have two looped handles as a single long handle get in the way and take up too much space on the stovetop or in the oven.

A braiser, also called rondeau or brazier, is a broad shallow pan with two looped handles that is typically paired with a tight fitting domed lid.  Shallower than a Dutch oven and wider than a sauce pan.

3-7 business days from placing an order to delivery.  Exceptions apply: 1. If indicated on the product page. 2. If you are considered a remote location (based on postal code). In the event an item on your order becomes unavailable, you will be notified by email, and we will provide options on how to proceed.

To find out more about the range of restaurant and bar essentials you will need for your business, you can read our restaurant and bar buying guide which is written by catering industry experts and will provide you with the information you need.

With rivets a hole is made in both the pan and the handle and joined permanent with a rivet (a smooth metal pin), meaning it cannot be loosened.  Rivets offer sturdy attachment however they can be hard to clean around.  However, some manufacturers have a modified rivet where the handles are riveted to the pan but the interior remains smooth giving you the best of both options.

A snug fit and oven-proof are two key features for a commercial pot and pan lid. Commercial pots and pans typically don't come with a lid, the lids are sold separately. ChefEquipment.com conveniently indicates and links to the compatible lid in all of our pots and pan descriptions.

As the name implies, this vessel is perfect for braised dishes and can go from stovetop to oven.  Meaning you can brown meat and vegetables first, add liquid, braise in the oven, return to the stovetop with the lid removed to reduce the sauce - all in one pan.

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If you have a restaurant, providing the best service for your customers is essential and at Alliance Online, we have all of the supplies you need. Shop below for our range of high quality restaurant supplies.

Sometimes a courier service will attempt delivery to your address and no one is home. In some situations a courier will leave a note and bring your order to a local pickup facility. Most couriers will hold onto customer orders for 5-7 business days. If an order remains unclaimed it will be shipped back to ChefEquipment.com at the customer's expense.

We pride ourselves on having a broad selection of supplies at incredible prices in order to be able to offer variety, quality, and value. The unrivalled choice of products in our restaurant supplies range means that we have all the food and drink products you will need, whether you are running a Michelin-starred restaurant or a busy pub.

If your order arrives damaged or defective, please, do not accept the order.  Please use the chat bubble at the bottom of the page to start a chat.  Select "Request a Return or Report Damaged/Missing Product", you will be asked for information such as your order number, product description and reason for return to start the process.  You may be asked to provide pictures of all products to be returned.  We will do our best to make things right.  If you do accept the order before you realize there is damage to all or part of your order, please start a chat as soon as possible.  Keep everything, including any damaged materials, packaging and shipping carton/box until we have resolved the issue.  When you start the live chat, have your order number, details of what is broken/damaged and a photo of all damaged goods, ready to share with us.

At the other end of the spectrum, aluminum is a great heat conductor so is perfect for heating liquids in saucepans, but is prone to hot-spots.

Day after day, shift after shift, the cookware in your commercial kitchen does a lot of work.  Using the right pots and pans or specialty pans can make this work easier.

What’s my budget? What’s on my menu? Frying? Braising? Roasting? What sort of volumes do I foresee? How much storage space do I have?

Some items are going to be spending time in the sink or dish pit, especially frying pans. Make sure you have enough on-hand at all times - you may need more than you think.

When you choose a frying pan, you are really choosing the material it’s made from: aluminum, stainless steel, cast iron and a couple of others.  Their shape - shallow, slightly sloped sides and broad base - make them ideal for frying, searing, sauteing, roasting, baking and more.

We’re talking about metals here, so they’re all pretty durable. Aluminum can warp over time when exposed to extreme heat or rough treatment. The life-span of any non-stick cookware is going to be limited.

To help you keep your costs as low as possible, we offer free UK delivery on orders over £30 (prices exclude VAT). Buy restaurant and bar supplies online today.

Sauté pans can get very heavy when fully charged with food, so look for models with a long, insulated handles, and a “helper” handle for larger pans.

Orders for remote areas of Canada, including some northern sections of the provinces and all Territories (Yukon, NWT and Nunavut) are not eligible for our standard shipping rates. Regardless of order size, shipping charges will apply. Remote locations are determined by postal code. You will be contacted by our customer service team with a shipping cost for your order.

As with most things in life, you generally get what you pay for. A well-chosen piece that costs a bit more will last longer than a less expensive piece that may warp or break after a couple of years (or even just a few uses!).

The sauté pan’s usefulness doesn’t stop there; you can also poach fish, cook spinach, risotto and even pot-roast smaller cuts of meat.

Lids can be domed or flat.  Domed version can range from shallow to deep.  Domed lids allow the moisture rising when cooking to condense on the lids then drip down the sides of the lid and back into the pan.  With flat lids, the steam build up can "lift" the edges of the lid and allow moisture to escape.  Flat lids take up less space in storage.

Our delivery companies offer door-to-door delivery service only.  That means they will deliver to your door and no farther.  You are responsible for bringing the large items and/or equipment inside the building and putting it in place.

We ship from Canada to anywhere in Canada.  And we mean anywhere in Canada. But we do need a street/shipping address, we cannot deliver to P.O. boxes.

All products** can be returned within 30 days of delivery, provided they are unused and in the original packaging. Please use the chat bubble at the bottom of the page to start a chat.  Select "Request a Return or Report Damaged/Missing Product", you will be asked for information such as your order number, product description and reason for return to start the process.  You may be asked to provide pictures of all products to be returned.

There is no such thing as all-purpose cookware. Each operation in the kitchen calls for a particular type of cookware: frying pans for sautéing, stock pots for stocks and soups, saucepans for almost everything else. Smaller or larger volumes of food are going to need smaller or larger pots or pans. Make a list before you browse our collection of commercial cookware.

We have a large range of wholesale restaurant and bar supplies at Alliance Online. In this collection, you'll find a fantastic selection of essentials for your restaurant, food business, bar, or pub, all at low wholesale prices and available to buy in bulk.

A good handle should be securely attached to the utensil and be easy and convenient to use.  It should also well insulated and able to withstand oven heat.

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As the name implies, stock pots are designed for making stocks. They’re also indispensable for blanching large amounts of vegetables and pasta, or for large volumes of anything liquid, like soups. A heavy base allows for browning meat or vegetables before deglazing and helps prevent viscous liquids like soups or sauces from burning.

Used for frying, grill pans and Dutch ovens, cast iron is super-durable with great heat distribution and heat retention qualities and relatively inexpensive.  As already noted, cast iron is by far the heaviest cookware material.  Cast iron needs a bit more care and maintenance than other materials.

Specialty food, more often than not, calls for specialty cookware. A crepe pan for crepes, a wok for Asian food, paella pan for - you guessed it - and a pasta cooker for pasta, noodles and vegetables. If you’re working a lot with chocolate, you’ll probably need a double boiler.

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•  Types of Commercial Pots and Pans           •  Stock Pots            •  Sauce Pans            •  Saute Pans            •  Braisers            •  Frying Pans            • Specialty Cookware      • Commercial Pots and Pans Features            •  Pot and Pan Handles            •  Pot and Pan Lids            •  Pot and Pan Materials                    •  Types of Pot and Pan Materials                   •  Cost of Materials                   •  Durability of Materials                   •  Heat Conductivity of Materials                   •  Weight of Materials                   •  Induction Friendly Materials

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Helper handles is a second U-shaped handle opposite the main handle that allows you to lift the pot or pan with two hands.  Helper handles are more prominent on pots and pans that are made with a heavy material or are larger in diameter to assist in safely  maneuvering the pan and its content.

Our collection of restaurant and bar supplies includes but is not limited to signage, beverage supplies, till rolls & check pads. These items are high quality and are manufactured by esteemed brands like Churchill, Beaumont, Neville UK, and Dudson, meaning they will be able to stand up to the rigorous conditions of a professional food or drink business.

Most cookware in the average commercial kitchen is going to comprise frying pans, saucepans, stock pots and sauté pans. In a pinch you can get away with using just these four for almost any menu item.

Sizes range from 8 to 100 quarts – anything smaller would be an ordinary saucepan and anything larger would call for a stand-alone unit - a steam kettle or tilt pan.

We hope you like our selection of wholesale bar and restaurant supplies. To find more great value essentials for your business, shop our pub and bar equipment, commercial kitchen essentials, and commercial catering equipment.

However, not every pot and pan needs a lid, again it depends on what you are cooking.  Keep in mind that lids take up a lot of room – especially if you aren’t going to use them!

This governs how evenly heat is distributed (a good thing), how quickly it heats up and how long it stays hot. This is a crucial quality for frying pans in particular. Cast iron, for example, is a poor heat conductor, so takes longer to heat up (a bad thing). But once it is heated it will remain at a uniformly high temperature for even cooking, without any hot or cold spots (all good things).

If you run a busy restaurant or are thinking of opening a restaurant, we have all of the information you need to be successful. Read our related articles, written by industry experts below!

Admit it – buying cookware can be fun. All those shiny new commercial pots and pans, so full of promise. But you should curb your enthusiasm (slightly) and take the time to examine your exact needs and requirements before going on a spending spree.  Start by asking a few basic questions.

It can react with acidic food, especially when new and befor ethe cooking surface has seasoned in.  It can warp and isn't magnetic so no good for induction units.  For all these reasons, aluminum is the material of choice for sauce pans and stock pots.  However, aluminum cookware is also available in different gauges (thicknesses).  Obviously, the thicker the material the better functionality.

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If you’re using an induction stove always make sure that whatever cookware you buy is induction friendly. As a rule of thumb, solid aluminum is not, cast iron, carbon steel and stainless steel are. Check before you buy. Learn more in our Commercial Induction Cooking Guide.

At Alliance Online, we have been a restaurant supplier for over 25 years. We are a team of catering experts meaning we know everything that you need to run a successful restaurant. We only supply high quality restaurant equipment at the best prices. Plus, we have excellent reviews from our customers so you can shop with confidence.

The new kid on the block.  Carbon steel is comparable to cast iron.  It has the same maintenance demands but is much lighter.  Carbon steel has many devoted fans in spite of a heftier price tag.

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