Professional Cookware Recommendations (faq ?)

Q: Hello my fellow cooking fans, I am in the market to buy a new set of professional cookware pots and pans. I have looked at Anolon, Calphalon, and Circulon so far. Is there a faq for this group? This has to be one of those frequently asked questions :) Anyway, I am looking for cookware used by professionals in restaurants. I am tired of the "cheap" stuff. Any suggestions? (I see that "Calphalon" is a no-go)

A: Then you need to get to the local restaurant supply place. That is where all the professional cooks buy their pans and pots. If you are looking for a matching set, then you will have a long road to travel to find a professional kitchen with that. This is in response to your questions concerning professional cookware. Lincoln-Wearever sets the food service industry standard as far as professional cookware is concerned. Used by more chefs the world over. We would be glad to answer any questions you want. Please visit us. Our site is not completely operational yet like shopping cart but you can review a large inventory of professional products. Best regards. Dauphin Distributing....http://www.dauphindist.com I'd have to suggest that you think twice about responding to an ad that doesn't even mention what materials are being used in the previously-mentioned line of cookware. Here are a few suggestions of materials: Anodized aluminum: (aka Caphalon) This is a terribly expensive non-reactive material that is excellent for cooking. Heavy, with its aluminum core, it heats evenly. Does not rust. Aluminum: you mentioned getting what restaurants cook with. This is it. Plain old aluminum. Does not rust. Aluminum core heats evenly, just as well as anodized aluminum. However, this material *is* reactive. It's cheap, it can dent easily, but I would choose it over anything, anyday. It's also non-stick and will last forever. It's what I cook on everyday. Cast iron: Heats much better than both kinds of aluminum. Rusts. Extremely heavy abd unwieldly. Brittle, and will break if you drop a hot pan on the floor. Copper: Heats better than *anything*. Expensive and crazy to try to take care of properly. Ignore it. ;) Also, I strongly suggest finding a restaurant outlet store to shop from. You can find anything that restaurants use professionally, and without the crazy department store prices.

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