catering equipment

Sitram Catering 2.8 Liter Commercial Stainless Steel Saucepan
$142.95
I have owned Sitram Catering pots'n'pans for over seven years now. They look today just like they did when I pulled them out of the box seven years ago. And I've used them every single day in between.

Some observations:

1) The "U" shaped handle on the Sitram Catering line is very comfortable to hold. Holding it near the pot, slip all 4 fingers under the handle, align your thumb on top of it, and let the handle rest under your forearm. Now you can pick up a big, heavy, multi-quart pot full of soup comfortably, since your arm (not your wrist) is bearing the weight of the pot. The handle is wide enough that the pot is steady, not "tippy," in your hand.

2) The handles do stay cool, despite being metal, although if you want to put your hand close to the pot (see, 1, above) you'll need a towel. (That's why professional chefs usually have a towel tucked into their waistband.)

3) The copper disk on the bottom of the pot isn't really "thick" or "heavy." That's the point of using copper - just a few millimeters of copper is enough to provide smooth, even heat across the bottom of the pan, without bulk or a lot of weight.

4) You can put these pots in the dishwasher (I have for seven years) and they'll do fine. Or clean by hand with a plastic scrubber, which is fast, easy, and better for the pot.

5) The lids have a single pin-hole vent - which keeps liquid in, while letting enough steam out that the lid doesn't vibrate around on top of a boiling pot.

6) If you do get a bit of discoloration on the pot, use a stainless steel polish. Kuhn Rikon Swiss Cleaner (sold by Amazon) is amazing stuff.

The Sitram Profiserie line is similar to the Catering line, except that the disk on the bottom is aluminum (thicker than the Catering's copper disk, although the weight is about the same), the handle is a round, hollow tube, and the lids look a little different. I think the Catering line looks and feels more robust, but after 7 years of owning both, neither have worn out in any way.

Sitram is a lifetime investment - these pots will outlast you and me - and after seven years I can say that I still enjoy picking these up and using them every day. I can't think of many other inanimate things that have given me so much pleasure over so many years.

ULTRA PAN CARRIER SLTE BL, EA, 11-0930 CAMBRO MANUFACTURING CO CATERING EQUIPMENT
$480.00
* Built-in pan staging area on top * Menu clip for easy content labeling * Built-in seal and vent-no gasket or vent cap required * Use with or without optional caster kit * Exterior dimensions 26 1/4" x 18" x 25"

Plastic Utility Cart With 3 Shelves And Open Sides

PLASTIC UTILITY CART OPEN SIDED 3 SHELVES Strong and durable 300 lb. capacity cart transports items with ease. Structural plastic construction resists dents, chips and rust. 40-58"L x 20"W shelves (29"L x 18-12"W usable) feature beaded edge to help contain items. Attractive brushed aluminum uprights. Ergonomically designed handle has molded-in storage compartment and is ideal for small tools and hardware. Rolls easily on four swivel 4" non-marring polyurethane casters. 37"H. Quick assembly. Optional 4 Gallon Utility Bin (17"W x 12-18"D x 10-12"H) and 8 Gallon Refuse Bin (17"W x 12"D x 22"H) are available that easily hook on for convenient waste or supply storage. Click here to see our full selection of Plastic Stock, Medical Utility Carts.

Sitram Catering 1.4 Liters Commercial Stainless Steel Saucepan
$82.50
I worked in restaurants for many years before going into the federal gov't, and good pans or bad pans would show their true colours over time.

For those w/ any arm/wrist/finger troubles, know that this pan may be uncomfortable to grip the handle, and may be a little too heavy. The handle is not rounded, but thin and rigid for lack of a better word. The Profiserie Sitram line is easier and "softer" to handle. However, this pan is a powerhouse, if you will, and can handle and endure heavy use in the kitchen, which is why it is "commercial grade" in both name and quality.

I would recommend using only wooden spoons and spatulas in this pan. Pure virgin olive oil is the best to use to get the pan going when saut���ing, but extra virgin oo is good for lighter cooking or when simmering. Using a wooden spatula (never metal) will keep things from sticking just fine -- scrape when necessary w/ the wooden spatula. Do not forget to keep your wooden spatulas/spoons/cutting boards oiled too. (See my other reviews for suggestions on this topic)

Oil sprays are not necessary and only last so long anyway. This pan will become a valued partner in the kitchen. It is a joy to use knowing that you are using a high quality item. It is good to hand wash these pans and to use a little bit of "Bartenders Friend" to keep them shining like new. It is also good not to use high heat, but rather middle heat zones for smooth cooking.

The bottom line is that this pan is perfect, and beats a Tephlon or other nonstick pan in durability without trouble. In addition, unlike the nonstick pans, you do not have to worry about scratching it, no peeling of the coating, and best of all no chemical concerns leaching into your food -- there has been much debate/concern about this. I do not use nonstick pans for anything.

I hope this is helpful.

Cheers,
Neil Etter
Bel Air, Maryland
fenwcksand@aol.com