Pans

Commercial Pans are essential pieces of cookware for any professional kitchen, cafe, hotel or food truck. This range covers frying pans, paella pans, woks and cast iron casserole pans designed for heavy commercial use. Many options are suitable for induction, gas and electric hobs, giving you flexibility across different cooklines. Durable construction, even heat distribution and easy cleaning help chefs deliver consistent results service after service.

• Heavy duty frying pans for everyday tasks such as searing, sauteing and shallow frying.
• Specialist paella pans with wide, shallow profiles ideal for rice dishes and large one-pan meals.
• Steel wok pans for high heat stir-frying and Asian style cooking in busy restaurants and takeaways.
• Cast iron casserole pans for slow cooking, braising and oven-to-table presentation.
• Pans compatible with induction, gas and electric cookers to suit varied commercial kitchens.
• Robust, easy-clean finishes designed to withstand frequent use in professional environments.

How to choose the right Commercial Pans

• Consider the main cooking tasks in your kitchen and choose pan styles such as frying, wok, paella or casserole to match your menu.
• Select diameters and depths that suit your portion sizes and the number of covers you serve at peak times.
• Check hob compatibility, ensuring your pans work with induction, gas or electric cookers used on your line.
• Look at materials such as carbon steel, stainless steel or cast iron for the right balance of heat retention and weight.
• Assess handle design and ergonomics for safe lifting, tilting and pouring during busy service.
• Plan storage, opting for stackable or nesting pans if space is tight in your kitchen.

Care and maintenance

• Allow pans to cool before cleaning and avoid thermal shock that can warp bases or damage coatings.
• Use non-abrasive pads and suitable detergents to protect non-stick and seasoned surfaces.
• Dry pans thoroughly after washing and lightly oil carbon steel or cast iron to prevent rust.
• Inspect handles, rivets and bases regularly for looseness or damage and replace worn items promptly.
• Avoid metal utensils on non-stick interiors to extend coating life in high volume kitchens.
• Store pans carefully, using pan protectors or hanging racks to prevent scratching and dents.

Pair your pans with our wider cookware, utensils and gastronorm ranges to build a complete, efficient cookline for your operation.

Need help choosing? Call Caterboss on (01) 687 5772.