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APRIL 12, 2024

The Art of Selecting Commercial Cookware with Vollrath Expertise

Crafting culinary delights in a commercial kitchen is an art where the chef is the artist, ingredients are the paint, and cookware is the canvas. Vollrath's extensive range offers the perfect palette for this artistry, providing chefs with the tools they need to express their culinary vision with precision and consistency.

The Science of Heat: Thermal Conductivity in Cookware

Thermal conductivity is a critical factor when selecting cookware. It dictates how well a pan transfers heat from the source to the food. Vollrath specializes in stainless steel and aluminum, the two most versatile materials, known for their optimal performance across a range of cooking techniques.

Stainless Steel and Aluminum: The Chef's Dynamic Duo

Vollrath's stainless steel is revered for its longevity and non-reactive properties—ideal for maintaining the true taste of your ingredients. Aluminum, on the other hand, is sought after for its ability to heat up quickly and evenly, providing chefs with precise temperature control.

Cookware Tailored for Culinary Excellence

Choosing the right piece of cookware can elevate your cooking from good to extraordinary. Vollrath’s selection caters to this precision:

  • Fry Pans: A versatile tool for any chef, ideal for everything from frying to flipping pancakes.  Curved side walls allow easy stirring and sliding food out of the pan and prevent steam from forming in the pan.
  • Sauté Pans: With straight sides that help to minimize spattering, these pans are ideal for sauteing, searing, deglazing, poaching, and stir frying, with a wide bottom area for maximum heat conduction.
  • Stir Fry Pans: These are made for high-heat, quick-cooking, featuring a large surface area and a design optimized for minimal oil use.
  • Sauce Pots: With short sides and a wide base, these pans are perfect for boiling pasta or simmering sauces. They allow for more evaporation than a stock pot, and two handles allow for easier pouring and movement.
  • Sauciers: The hybrid between a saucepan and a fry pan, these come with rounded sides and a wide bottom, making them perfect for stirring and whisking liquids.
  • Tapered Sauce Pans: These have a smaller heating area for gentle cooking and a wider mouth for evaporation, giving you more control over reductions.
  • Stock Pot: With tall straight sides, these pots limit evaporation and preserve liquids longer, which make them ideal for slow simmering stocks and broths. In addition, the taller design forces the liquid to bubble up through the ingredients, maximizing flavor transfer.
  • Brazier/Rondo: Ideal for slow cooking and braising, these pots have a wide, flat heating surface for meats and vegetables. Their design with large diameter and short sides allows for cooking in small amounts of liquid, enriching dishes with flavors and juices. They can also serve as a hot bath for melting butters or heating sauces.
  • Griddle: A flat cooking surface with a wide bottom, maximizing the cooking area. It's designed for even heating and browning, making it perfect for eggs, grilled cheese, quesadillas, and sandwiches.

View all Vollrath cookware products.

The Vollrath Commitment to Culinary Arts

Vollrath’s cookware, from fry pans to stockpots, is engineered not just for cooking, but for enhancing the culinary experience. Each piece is meticulously designed to ensure superior performance, whether you’re preparing a delicate sauce or a hearty stew.

In conclusion, while you could technically fry an egg in a stockpot, having the right cookware for the task at hand is what sets a great chef apart. Vollrath offers a world of possibilities, ensuring that chefs can always find the perfect match for their culinary vision.

For chefs seeking to fine-tune their kitchen with the best tools of the trade, Vollrath stands ready as a beacon of innovation and quality.

To learn more about using the right cookware to get the most flavor out of your ingredients, click here to access Vollrath’s comprehensive Cookware Style Guide. 


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