Pots and Pans

K

karennoca

Well-known member
Last week I watched a program which had a chef cooking madly away in his kitchen. Piled above him was an array of misshapen pans, all with a layer of cooked on oils, etc, coating the bottom which was very black. Some of the pans looked as if in interiors had seen better days and I wondered if what I saw was actually the interior coating coming off. The pans seemed very light in weight.

For many years now, I have gradually acquired an array of nice cookware, most of it expensive that I knew I would have for the rest of my life. I love what I have and have taken very good care of it. I also have noted that the cookware used on the Food Network shows and Cooking channel appear to be new....never do I see a Le Creuset pan as discolored as mine on the interior. Theirs are still pristine. So why the difference between the restaurant pots and pans? Are they so busy and rushed that they buy inexpensive, stuff and replace it every so often? Has anyone ever seen a restaurant kitchen with nice pots and pans, or is that an impossibility for them? Most I have seen in reality shows or documentaries are really bad.

 
Thanks, I will pick it up. I use my Dutch Oven a lot for braising

and it shows. The product they sell from Le Creuset for cleaning does nothing for me. My lids still look great, but it is the bottom of the Dutch Oven that takes the beating. I use it for the initial browing of the meat, as well. They still do a beautiful job of cooking.

 
I see Soft Scrub has a product which includes bleach. I tried Bar Keepers Friend and it

did take off some of the lighter stains on the sides of the pan but did not touch the bottom. It also worked great on the outside of the pan on a few stains on the handles.

 
You can put it on the stove like that and bring it to a boil. It will be done immediately. Just

watch carefully so that it doesn't foam up and boil over.
(speaking from experience)

 
I just won't use this anymore. It completely ate the finish off my

pot over time and I had to throw it away. I'll take the stains.

 
Restaurant stuff gets a heck of a lot more use! I knew a chef once that calculated

each pan got used something like 30,000 times before it got discarded. He proudly bought All Clad and figured each sautee pan got used at least 20x/night, 7 days/week. They get about 3-5 years out of a pan with use like that.

I believe Le Crusset is a sponsors the Food Network. And because it's TV, if a pan gets a non-removable mark, they just replace it.

 
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