Braisers and Stew Pots are Round pots of medium depth with straight sides and two side loop handles also called Sauce Pots. Similar to stock pots but shallower, making stirring and mixing easier. It can be used on the stove or in the oven. Great for large menu items.
Frying pans are shallow wide pans with a single long handle and sloping sides that allow the cook to flip and toss items without using a spatula. Use for sweating, searing, browning, stir-frying and frying.
Optional stainless steel lids for all Sitram catering cookware and Matfer Bourgeat cookware.
Stainless Steel Roasting Pans are an excellent choice for your roasting and baking needs. A roasting pan will cook your large roasts or baked goods to perfection. The design of our Roasting Pans make it functional and beautiful so that you can bake and serve your food in the same pan.
Rondeau pots are also known as Buffet Casserole. These Shallow pans are wider than taller with two side loop handles. Used for sweating, searing, browning, frying, steaming, poaching, and braising (cooking in small amounts of liquid), the best choice particularly for larger food items.
A Saucepan is a round pot of medium depth with straight sides and a single long handle. Use for small quantities of soups, sauces, rice, pasta, vegetables, casseroles, mussels, clams, and boiled eggs.
Saute Pans are Shallow pans that are wider than taller, with straight sides with a single long handle. The French word sauter means to jump. It refers to the action of tossing small pieces of food in the pan by jerking it, as opposed to stirring or turning the food in a stationary pan.
Stock Pots are very large, deep, straight-sided pots with two side loop handles. Height is equal to pan's diameter and helps minimize evaporation of liquid at the top surface. Use for preparing stocks and simmering large quantities of liquids.
Stainless Steel Steamers and Double boilers nest in a saucepans or stew pots. Water is simmered in the lower pan whose steam cooks the food in the steamer and water is simmered in the lower pan which gently heats the double boiler.
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