With the clanging of pots and pans, and orders being thrown around – a professional kitchen is a place to be for an adrenaline rush. An Anolon skillet, already worn-out by the countless sautéing dishes, still functions like it’s brand new. Chefs know that they could rely on their top-of-the-line cookware, such as Anolon, to rise to the challenge and produce the same dish at the same standard every single time.
Professional Kitchen Must-Haves
The following list is a general overview for those that aspire to become chefs or for those who prefer to cook in the solitude of their homes but with a professional kitchen to work with:
- Knives – At least the three main ones: the chef’s knife, a serrated bread knife, and a paring knife. These three could get almost any cooking job done.
- Knife sharpener – Perhaps the most significant pet peeve of a chef is a blunt knife. Keeping knives sharp also ensures their longevity.
- Cutting board – A chef could always rely on a cutting board, preferably wood or plastic, to give the right support as he or she chops, slices, or pounds away.
- Cast iron pan – Because it conducts heat well, a cast iron pan is a must-have for chefs, especially when cooking steaks or meat.
- Stainless steel pots and pans – Most professional kitchens use a complete set of stainless steel cookware because they last for a very long time and have better conduction. A brand like best gotham steel pan will do the job perfectly.
- Non-stick pan – One or two non-stick pans are always present in a kitchen for those moments when you’re cooking a delicate dish.
- Blender – Whether it’s a tabletop blender, an immersion blender, or a food processor, a kitchen should have something that can process ingredients to the right consistency.
- Digital thermometer – Both novice and professional chefs use a digital thermometer because it avoids mishaps and reminds the busy worker that a particular dish needs attention.
- Other utensils – Wooden spoons, rubber spatulas, whisks, scissors, vegetable peelers, and microplanes (graters) are additional tools commonly present in a kitchen.
The Chef’s Secret Weapon
Given the long and complicated list mentioned above, it would seem impossible that there is one cookware that can function as stainless steel, cast iron, or non-stick pan; but there is. The carbon steel skillet can fry eggs like a non-stick pan, make omelettes like a stainless steel pan, pan sear steaks like a cast iron, simmer acidic pan sauces, and even bake Tarte Tatin.
Chefs consider the carbon steel skillet as their secret weapon, which may be the reason why it hasn’t caught on at home kitchens yet.
A carbon steel skillet is much like a cast iron but contains less carbon; therefore, it’s thinner and more lightweight. Moreover, the carbon steel skillet does not need the multiple rounds of seasoning like on a cast iron before becoming truly non-stick. Perhaps the only downside of the pan is that it loses its dark patina (the seasoning to create non-stickiness) quite quickly, especially when simmering tomatoes.
The taste, however, is not compromised at all. Just a few retouches with oil and the smooth patina can be quickly restored. The carbon steel skillet’s multiple abilities have earned its rightful place in the kitchen.
Most well-trusted and popular cookware brands like Anolon offer a wide range of products such as the non-stick, cast iron, and stainless steel pots and pans, as well as the carbon steel skillet. They come in various sizes, weights, and designs to cater to varying preferences of the user.