Pots & Pans
Handling Equipments

Principle Uses

• General baking

Special Characteristics

• 2 inch deep rectangular shape
• Comes in a variety of sizes

Operating Hints

• Choose correct size
• Grease or otherwise pretreat to prevent sticking

Cleaning

• Standard 3 compartment sink or mechanical systems
• Aluminum may discolor in harsh alkali solutions
• Aluminum may dent if handled roughly

Principle Uses

• Browning, braising or stewing meats

Special Characteristics

• Round, broad, shallow, heavy duty pot with straight sides
• 2 handles, 1 loop on each side
• 11- 30 quart capacity

Operating Hints

• Choose appropriate size for your job, allow just enough headroom to avoid spilling

Cleaning

• Standard 3 compartment sink or mechanical systems
• Aluminum may discolor in harsh alkali solutions
• Aluminum may dent if handled roughly

Principle Uses

• Cooking foods that must be held at low heat and cannot be cooked over direct heat

Special Characteristics

• Lower section is similar to a stock pot and holds boiling water, upper section holds food
• Size of upper section: 4 - 36 quarts
• Lid is standard component

Operating Hints

• Water should not contact upper section

Cleaning

• Standard 3 compartment sink or mechanical systems
• Aluminum may discolor in harsh alkali solutions
• Aluminum may dent if handled roughly

Also known as counter pans, service pans, steam table pans

Principle Uses

• Designed to hold food in service counters
• Used for baking, steaming and storage

Special Characteristics

• Rectangular pans usually made of stainless steel
• Standard size is 12 x 20 inches, fractions of this size (1/2, 1/3, 1/4...) are also available
• Standard depth is 2 1/2 inches, deeper sizes are also available

Operating Hints

• Food can be served directly from pan it was cooked in
• Number of portions can be predicated on size of pan
• Use of fractional sizes allow versatility in steam table setup

Cleaning

• Standard 3 compartment sink or mechanical systems
• Rinse or soak immediately

Principle Use

• Roasting meats and poultry

Special Characteristics

• Large rectangular shape
• Deeper and heavier than bake pan
• Strapped to prevent warping

Operating Hints

• Choose correct size, a snug fit prevents drippings from burning early on
• Place food on a rack for even cooking

Cleaning

• Standard 3 compartment sink or mechanical systems
• Aluminum may discolor in harsh alkali solutions
• Aluminum may dent if handled roughly

Principle Uses

• General range top cooking

Special Characteristics

• Similar to sauce pot but smaller, shallower and lighter weight with one long handle instead of two loops
• May have straight or slant sides
• 1 1/2 to 15 quart capacity

Operating Hints

• Choose appropriate size for your job, allow just enough headroom to avoid spilling
• Stainless steel does not heat evenly and may produce hot spots and scorching of food

Cleaning

• Standard 3 compartment sink or mechanical systems
• Aluminum may discolor in harsh alkali solutions
• Aluminum may dent if handled roughly

Principle Uses

• Soups, sauces and other liquids

Special Characteristics

• Similar to stock pot but shallower making stirring easier
• 6-60 quart capacity

Operating Hints

• Choose appropriate size for your job, allow just enough headroom to avoid spilling

Cleaning

• Standard 3 compartment sink or mechanical systems
• Aluminum may discolor in harsh alkali solutions
• Aluminum may dent if handled roughly

Principle Use

• Baking cakes, rolls and cookies; broiling certain meats and fish

Special Characteristics

• Shallow, 1 inch deep rectangular pan
• Full pan is 18 x 26 inches, half pan is 13 x 18 inches

Operating Hints

• Bake cakes in unwarped pans

• Use paper liners to make cleanup easier

Cleaning

• Standard 3 compartment sink or mechanical systems
• Aluminum may discolor in harsh alkali solutions
• Aluminum may dent if handled roughly

Principle Uses

• General sauteing and frying of meats, fish, vegetables and eggs

Special Characteristics

• Sloping sides allow flipping and tossing of foods without the help of other utensils
• Rounded corners inside are easier to clean
• 6-14 inches in diameter

Operating Hints

• May be used when cooking sauces and other liquids if rapid reduction is required because of large surface area

Cleaning

• Standard 3 compartment sink or mechanical systems
• Aluminum may discolor in harsh alkali solutions
• Aluminum may dent if handled roughly
• Pans used for eggs are never washed, but wiped out thoroughly with a clean cloth

Principle Use

• Simmering large quantities of liquids

Special Characteristics

• Large, deep and straight-sided. Some have a spigot to allow draining with disturbing solids in pot or lifting it
• Two handles, one loop on each side

Operating Hints

• Choose appropriate size for your job, allow just enough headroom to avoid spilling

Cleaning

• Standard 3 compartment sink or mechanical systems
• Aluminum may discolor in harsh alkali solutions
• Aluminum may dent if handled roughly

Principle Uses

• Browning, sautéing and frying

Special Characteristics

• Similar to a shallow, straight-sided saucepan but heavier
• 2 1/2 to 5 inches deep and 6 to 16 inches in diameter

Operating Hints

• May be used when cooking sauces and other liquids if rapid reduction is required because of large surface area

Cleaning

• Standard 3 compartment sink or mechanical systems
• Aluminum may discolor in harsh alkali solutions
• Aluminum may dent if handled roughly