Stainless Steel Pan

In a professional kitchen, a pan is the kitchen utensil element subjected to the most daily stress – it is used in every shift and for many years in a row. Restaurants, cafés and canteens choose stainless steel pans for their durability, hygiene and universal compatibility. Stainless steel does not require coating protection, resists metal utensils and intensive washing, and distributes heat as needed for precise preparation of meat, sauces and sautéed dishes. These properties make a stainless steel pan a cost-effective long-term investment for any commercial kitchen.

Product range

Stainless steel pans are available in a wide range of diameters. Small pans (18–22 cm) are suitable for preparing small portions, reducing sauces and preparing decorative components. Medium-sized pans (24–28 cm) are a versatile solution for cooking most meat, vegetable and omelette-style dishes for individual portions.

Large pans (30–36 cm and larger) are suitable for processing large portions simultaneously or for continuous cooking. Models with an auxiliary handle for large pans and with a stainless steel handle, which is suitable for use on both the hob and in the oven, are also available. The pan range can be supplemented with pan lids, which are available separately.

How to choose a stainless steel pan

The first criterion is the diameter according to the volume of the portions to be prepared. The pan should be chosen slightly larger than the intended portion – in an overfilled pan, products are steamed rather than fried, and juices can overflow the edge.

Secondly, check the hob compatibility. Most stainless steel pans are compatible with induction, gas and electricity, but before purchasing, check the manufacturer's specifications if an induction hob system is used in the kitchen.

Thirdly, evaluate the base construction. A thicker base or multi-layer sandwich construction ensures better heat distribution and prevents hot spots – important for even cooking. A thin, uniform base heats up quickly but can create uneven hot spots under intensive use.

The fourth factor is handle ergonomics. In a professional kitchen, the handle must be comfortable and durable. A stainless steel handle is suitable for the oven, but metal gets very hot – oven gloves must be used. Models with an insulated handle are more comfortable for daily use on the hob.

The fifth consideration is ease of cleaning. Stainless steel pans can be washed in a dishwasher, but regular manual cleaning with non-abrasive agents prolongs the surface quality. Properly preheating the pan before adding oil prevents sticking and makes cleaning easier.

The sixth factor is oven compatibility. If the kitchen regularly uses techniques where food starts on the hob and is finished in the oven, check that the pan is oven-safe – this means the handle must be made of stainless steel or other heat-resistant materials without plastic parts. This combination significantly expands the pan's application possibilities in a professional kitchen and allows it to be used in many complex recipe stages.

Equipping a restaurant with stainless steel pans

A professional restaurant typically uses a set of pans of various sizes, allowing several portions of different volumes to be prepared simultaneously. A standard set includes at least three diameters – small (20–22 cm) for preparing sauces and small items, medium (26–28 cm) for frying individual portions and large (30–36 cm) for processing large batches. The BHS range offers sets and individual pans for different uses, providing a complete kitchen utensil range for HoReCa businesses. The right pan set is a long-term investment that pays off in faster cooking processes and reduced wear.

Frequently asked questions

Why choose a stainless steel pan over one with a non-stick coating?

A stainless steel pan withstands higher temperatures, metal spatulas and intensive washing – its service life is much longer than that of pans with Teflon or other coatings. In a professional kitchen, where equipment is used intensively, stainless steel provides a better return on investment in the long term.

Is a stainless steel pan suitable for induction hobs?

Most stainless steel pans are compatible with induction hobs, but this must be checked in the specifications of the specific model – induction requires a ferromagnetic metal base. The BHS range includes models specified as induction-compatible.

How to properly preheat a pan so that food does not stick?

Preheat the pan empty on medium heat, then add oil and wait until it starts to shimmer slightly before adding food. This method ensures even cooking and prevents sticking in a stainless steel pan.

Are pan lids included in the set?

Pan lids are available separately in the BHS range. Choose a lid that matches the pan diameter to ensure proper sealing during steaming or sautéing.

What other types of pans are available in the BHS range?

The BHS range includes a wide pans selection – aluminium pans with non-stick coating, Wok Pans, Cast Iron Pans and Pancake Pans – each type with its own advantages for different cooking styles.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.