24 Mar Things to Consider Before Purchasing Commercial Cookware: Insights from a Lincolnshire Used Restaurant Equipment Company
Starting a new restaurant in Lincolnshire can come with a lot of upfront costs. Because a restaurant requires a lot of different equipment, one of the most effective ways to reduce upfront costs is to look for used restaurant equipment.
Purchasing restaurant-quality cookware is one of the things you’ll want to consider as part of your upfront cost. Not all cookware is the same, and some are better than others. They are different types of cookware that you’ll likely want to consider, including stainless steel, aluminum, uncoated cast iron, enameled cast iron, copper, and more.
Getting the right cookware can be tough, so it’s important that you have the proper knowledge of the different cookware options in order to find the type that works for you and fits your budget.
In this post, we’ll discuss some of the factors that you should consider before purchasing commercial cookware for your Lincolnshire restaurant.
Type of Cookware
The type of cookware you choose should be based on the cooking technique that’s used in the kitchen, as well as the type of food that is cooked. Here is a list of some different types of cookware options, along with their pros and cons:
- Nonstick cookware is preferred for delicate foods, such as eggs or pancakes. It allows food to be cooked with minimal oil; however, it is not dishwasher safe.
- Uncoated cast iron cookware can be used as a substitute for nonstick cooking surfaces. It is sturdy, and it can be preheated to cook different types of food. However, it is relatively hard to clean, and it can rust over time.
- Copper cookware heats up very quickly, and it’s ideal for fast cooking. It gives a good presentation, but it can easily dent and should not be used with induction cooktops.
- Aluminum cookware is lightweight and economical, but it can be highly reactive to acidic foods.
- Enameled cast iron is best suited for browning, searing, frying, and sautéing. It can be used in the oven, and it is corrosion resistant.
Durability is one of the most important aspects of the cookware, because it is important that you have long-lasting products. A low-quality product will eventually require you to spend more money in the long-run.
Size and Shape
The size of the cookware will mostly depend on the requirement of the kitchen. Some of the most common cookware shapes needed are frying pans, sauté pans, stockpots, griddles, and saucepans.
- Stockpots have a large flat base and large sides
- A griddle is a broad-like flat pan that can be used for making eggs, pancakes, and burgers
- A saucepan is relatively deep, and it has a broad lid and base and is used for cooking grains or liquids
- Sauté pans are similar to frying pans, but they have higher vertical sides for holding more liquid
The price of the cookware changes based on the material, type, and size, and it’s usually an indicator of the overall quality of the product.
To have well-performing and long-lasting cookware, it will need to be well cared for. Depending on the type of cookware, it may not be dishwasher safe, and it may need to be washed by hand. Cleaning the cookware after each use is important to maintain hygiene and prevent cross-contamination of food.
Looking to Purchase Used Restaurant Equipment in Lincolnshire, Illinois?
Are you looking to invest in used commercial restaurant equipment in Lincolnshire? If so, March Quality offers many different types and sizes of used restaurant equipment to meet your needs. We sell a variety of used kitchen equipment, all of which have been refurbished to perform like new.
Contact us today to discuss your needs!