How to choose the right catering pots

Catering can  be an excellent career option for those who enjoy both cooking and helping others. However, people unfamiliar with the catering industry may find it intimidating.

Successfully operating a catering business requires significant financial investment and time. It can be overwhelming to walk into a commercial kitchen and not know where to begin.

Good catering pots are an essential part of every kitchen’s utensil collection. After all, if you use cheap cookware, your food will likely burn and taste terrible, and you won’t have any happy customers. Everyone seems to agree that a high-quality non-stick pan is an invaluable kitchen tool.

Here is  how to choose the best catering pots for your next big event.

1.    Look for heavy-gauge material

When shopping for catering pots and pans, there are various things to keep in mind. The first is the use of heavy-gauge materials. Heavy-gauge pots and pans not only keep the heat at a steady temperature but also distribute it uniformly, making the bottom less prone to dent or warp.

A perfectly flat bottom is vital, especially if you cook on an electric stove, and a heavy-gauge pan will stay flatter for longer.

Heavy gauge materials, such as aluminium and copper, are also good heat conductors and are thus responsive to fluctuations, meaning they will heat up or cool down as the temperature on the stove changes which is vital for successful cooking.

This is why it’s easier to host with proper catering dishes/pots/pans etc.

2.    Consider the handles and lids

The handles and lid are also crucial. To reduce the possibility of injury, they should be both strong and heatproof. In this scenario, contrary to the specifications for the pot or pan’s base, you want a metal that conducts heat poorly, such as stainless steel, to avoid the handle heating up.

Plastic and wooden handles are not suitable because they are not oven-proof, limiting the use of your pot or pan and preventing you from finishing a dish started on the stove in the oven.

A tight-fitting lid with a heatproof grip is ideal for keeping moisture in. Glass lids are not always oven safe, so double-check if you intend to use your pot or pan in the oven as well.

3.    Consider whether you need sets or individual pieces

Only a few pots and pans will be responsible for 90% of the cooking of caterers.  The truth is that you can get a long way without many accoutrements.

There is some convenience (and possibly cost savings) in purchasing a whole set, but in most cases, you will be picking up goods in a ‘package deal’ that are rarely used on the hob.

Most sets feature items from a single brand, line, or material. If you want the optimum performance from your complete cookware collection, using different materials for different jobs can be useful.

For example, one manufacturer may be exceptional for its stainless-steel cookware while being below average for enamelled cast iron Dutch ovens. When you buy a set, you get what you pay for.

Make sure the pieces and materials are exactly what you need and want ahead of time. Even inexpensive cookware may be costly.

It is possible to find a great deal on a set, but you are frequently better off buying piece by piece in the long run.

Also Read: From the corporate world to her own catering business