The 10 Pans Pro Chefs Really Use in Restaurants | Restaurant Talks | Bon Appétit

0:13 My favorite pan is the Made In Saucier pan.

0:15 A saucepan has [music] straight edges and like

0:18 hard corners at the bottom of the pan versus

0:21 a saucier pan which has these like sloped edges

0:23 which make it easier to get around the pan.

0:26 It's great for items that you might have to whisk.

0:28 So like a caramel or anything that you might

0:31 need to use a rubber spatula to get around

0:32 the edges of the pan and really like want

0:34 to keep stuff from sticking to the bottom and burning.

0:37 And it's great for, you know, tossing because of the nice sloped

0:40 edges and because it's relatively lightweight,

0:43 it makes it easy for flipping.

0:47 [laughter] This saucier pan is made of stainless steel.

0:49 [music] I really prefer to cook with stainless

0:51 steel because you get an even disbursement of heat.

0:54 They heat up really quickly.

0:55 You can use it for, you know, a lot of high heat cooking which a lot

0:59 of the times is what I'm doing even at home.

1:01 I have had this saucier pan for almost 3 years.

1:03 I got it in a breakup and so I highly recommend in a split,

1:07 take this one with you.

1:11 [music] So I love this Kamasta pan which is a good

1:13 quality carbon steel pan that's very well [music] balanced.

1:17 If you use this right, they turn into a nonstick pan.

1:20 You can use them for anything from making

1:22 pancakes to [music] roasting fish or vegetables.

1:25 They are heavy but the long handles makes

1:28 it very balanced and you can even use it

1:30 to [music] sort of anchor it on your arm

1:33 if you need to saute something or wok something.

1:35 The pans have great heat retention [music]

1:38 and I love cooking with that retention.

1:40 I like turning my pan on, keeping it hot,

1:42 [music] putting something inside and then often I like turning

1:45 heat off or down [music] depending on what I'm cooking.

1:49 So this pan you can really go crazy and then you

1:52 can just go back and fix it if you have to.

1:53 You can always wash them out.

1:54 You You [music] bring it back to basics and re-season them.

1:59 Go over that first step again.

2:00 So, you can't [music] really screw up.

2:01 So, you don't have to be intimidated.

2:03 You can just go full force.

2:05 It's a cool pan.

2:05 It makes you feel makes you feel alive.

2:11 This might not necessarily be what you think

2:13 about when you [music] think of a pan, but my favorite pan is a hotel pan.

2:18 A hotel pan is a pan you'll find in each

2:21 and every kitchen in any [music] restaurant across the world.

2:24 It's a really lightweight, but very sturdy, very resilient.

2:28 You can use it for cooking at lower temperatures, for slow cooking,

2:32 braising [music] meats, uh cooking rice, starting that on the stove.

2:36 And I also love to use it for doing some simple smoking techniques.

2:41 I think the idea of of smoking something

2:44 on your own seems like [music] a very overwhelming undertaking,

2:47 but it's actually a really simple task that you can

2:50 do [music] with just a few simple tools at home.

2:53 It does create some smoke,

2:54 but you really [music] contain it within the pan being covered.

2:58 So, I think it's a really great, simple,

3:00 easy method [music] to do at home if you want to create some additional flavors,

3:05 additional depth to the dishes you're making.

3:09 The pan I use the most is the Le Creuset 1 and 1/2 quart signature braiser.

3:14 Best part about this is it could sit

3:16 on your flame and because it's completely metal,

3:18 it could go in your oven 250, 300, 4 hours, 5 hours, whatever the protein is.

3:22 It's just super versatile.

3:24 It's cast iron, so it gives you a really nice sear.

3:26 It holds the temperature really well and just gets the job done.

3:29 The cast iron really helps keep [music] the heat inside.

3:32 You could go to the table 20 minutes later

3:34 and you could still see that the pot's really still hot.

3:37 We really care about the temperature of which the food goes out to the guest.

3:41 The best part about these pans is also that they come with these magnetic

3:44 coasters and they literally clip on and they go to the table just like that.

3:50 It doesn't slide off.

3:51 It's never going to come off.

3:52 They have this coating, which is an enamel coating,

3:55 which makes it really easy to maintain.

3:57 You don't have to season it.

3:59 We use these night after night, and [music] we do the craziest cooking in this.

4:03 Very easy pan to use.

4:06 The [music] banh xeo pan is one of the most useful pan in my kitchen.

4:10 So, banh xeo is a turmeric [music] Vietnamese pancake.

4:14 The great thing about this pan is it heat up really fast.

4:18 [music] It has to be light enough so we can move.

4:20 So, the batter can move or I can adjust the heat easily.

4:25 If I use nonstick or cast iron pan, the banh xeo going to be extremely thick

4:31 and I can't really create the shape that I want.

4:33 With other pan, you can't really get this [music] kind of like crispiness.

4:38 It's super thin.

4:40 I don't really use soap to clean this pan.

4:43 If you try to like scrub it or you don't clean it properly,

4:47 the batter it will stick to the pan [music] and I cannot make banh xeo anymore.

4:53 I have it since college, which is over 10 years.

4:57 [music] And when I came to America, this is the only pan I brought it with me.

5:04 My favorite pan is the cast iron.

5:07 This is a pan you can have, I think, for generation.

5:10 The cast iron is a very durable material.

5:13 You can use like any type of tool.

5:15 If you scratch it, it will be fine.

5:17 So, you can cook with it like low, medium heat,

5:21 and you can bring it up to really,

5:22 really high temperatures for an amazing searing.

5:25 And then you can have it on the stove

5:27 and then put it directly on the oven to finish.

5:30 See, so it's been only like I don't know,

5:32 probably like 15 seconds and it already has a crust.

5:37 For those people that are scared of like using

5:39 a cast iron because things can stick to it,

5:41 uh it's actually like pretty easy to season it.

5:44 You You need to use a little bit of salt and then a little bit of fat,

5:48 and then the more you use it,

5:50 the more seasoning it will become, and then it becomes nonstick,

5:54 which is perfect for like even frying eggs.

5:59 The sheet pan is one pan that I

6:01 highly recommend for every cook and a baker especially.

6:04 It is a workhorse of every restaurant and a bakery.

6:08 Usually the lower the gauge, the better quality,

6:10 more durable, a thicker aluminum it is.

6:13 I suggest either 16 or 14 gauge.

6:16 Sometimes they're labeled as a heavy duty.

6:18 They don't warp, they last longer, they don't scratch as easily or get damaged.

6:24 These sheet pan dinners are becoming very popular.

6:28 So, you most definitely can you know,

6:30 make the whole dinner and whole meal using a sheet pan.

6:33 We definitely do that with our family meal.

6:35 Family meal is a meal that we cook for ourselves, for the staff, and you know,

6:40 something like a sheet pan comes very handy uh because we

6:43 can easily cook larger quantities and faster without requiring too much effort.

6:51 [music] My favorite pan is all-clad stainless steel classic pan.

6:55 So, first of all, it's not too heavy, also very strong.

6:59 It's [music] heated evenly.

7:01 I usually cooking the meat and vegetable.

7:04 So, I use for a lot of chicken, sear the duck skin.

7:08 Also, uh cook with the seasonal vegetable.

7:11 Any situation, always together.

7:14 Already looks good.

7:15 This is so hot, so that's why you're going to be be careful.

7:19 But when you understand how to use this, it's going to be your uh right hand.

7:25 Once you understand heat, everything you cook tastes better.

7:33 [music] So, here at St.

7:33 Anselm, our most used pan is the nonstick pan.

7:36 Nonstick frying pan is worth having in any kitchen.

7:39 There are some benefits of cooking in a non-stick frying pan.

7:43 Food is not overloaded.

7:45 When I cook a fried potato pancake, there is a space for deep frying.

7:49 [music] So, it's great pan for that.

7:52 We make about 60 to 70 pan-fried mashed potatoes a night,

7:54 and uh without these pans, we would never be able to do it.

7:57 So, just the constant flipping will give it a nice oval rounded shape on it.

8:02 It is one of those pans that can do it all.

8:03 I've definitely worked in the past in restaurants that use

8:05 this actually [music] to cook piece of black bass,

8:07 and you could get a super crispy skin as long

8:09 as you held the weight [music] on it while it was cooking.

8:12 So, it actually is uh made out of aluminum, so it's very light.

8:16 So, in your hand, actually flip it very easily.

8:18 Maybe non-stick pan doesn't have the best reputation,

8:21 but if you treat it well, [music] it's going to work well for you.

8:25 If you use silicone or wooden tools, it's going to work very well for you.

8:31 Smells good.