GREDIL Low Pots with Lid

GREDIL Low Pots with Lid — the low-profile, wide pot shape differs from the classic high pot: larger base surface, less depth, faster evaporation; this shape is especially valuable for cooking processes where sauce or juice needs to be reduced and intensified.

Sizes and capacity of low pots

GREDIL Low Pots with Lid — GREDIL offers low pots in various sizes and capacities. The smallest low pots (2–6 L) — for basic sauce reductions, sautéing chicken legs; enough for 2–4 portions; see GREDIL Saucepans with Lid. Medium low pots (6–12 L) — for larger sautés, sautéing beef; more than 6 portions; faster sauce reduction than in a high pot. Large low pots (12–20 L) — for banquet and catering preparation; large batches of meat or vegetables; see GREDIL Large Pots with Lid.

Use of low pots in professional kitchens

GREDIL Low Pots with Lid — the low profile makes these pots especially suitable for certain cooking techniques. Sautéing (braising) — meat, poultry or vegetables are first seared in the pot, then sautéed with a small amount of liquid under a lid; the wide base ensures even cooking; see GREDIL Medium Pots with Lid. Sauce reduction — the large evaporation surface allows sauce to be reduced quickly; the same process takes longer in a high pot; effective for preparing gravies. Risotto and grain dishes — the low pot with a wide base is ideal for making risotto; even heating of grains; see GREDIL Pots. Heating on gas or electric stoves — the wide base ensures good contact with the burner or coil surface.

Advantages of stainless steel for low pots

GREDIL Low Pots with Lid — the AISI stainless steel used in GREDIL low pots is the optimal choice for professional kitchens. Resistance to acids and salt — sautéed in wine, tomato sauce or citrus juice does not damage the stainless steel surface; aluminium and copper pots can react with acidic foods. Hygiene — the smooth surface does not absorb flavours or bacteria; easy to clean after daily use; see GREDIL Saucepans with Lid. Durability — stainless steel lasts for years in an intensive HoReCa environment without corrosion. Compatibility with ovens — stainless steel pots are usually compatible with ovens (without plastic handles); sautéing can be started on the stove and transferred to the oven.

Difference between low pots and high pots

GREDIL Low Pots with Lid — the choice between low and high pots affects the cooking process. High pot — deep, narrow; better for cooking large quantities of soups and broths; smaller evaporation area; see GREDIL Large Pots with Lid. Low pot — wide, shallow; better for sautéing, reductions, risotto; larger evaporation area; heats a large surface more quickly. Both are needed in everyday kitchens — professional kitchens usually maintain several of each type; GREDIL offers pots of both types.

Frequently asked questions

What is the difference between a low pot and a sauté pan? GREDIL Low Pots with Lid — the low pot is deeper than a sauté pan; more liquid can be added to the low pot; the lid provides a closed environment for sautéing; a sauté pan without a lid is usually intended for frying; see GREDIL Pots.

Can GREDIL low pots be used on an induction hob? GREDIL Low Pots with Lid — this depends on the specific model; an induction hob requires magnetic stainless steel; check the model specifications or contact BHS; see GREDIL Medium Pots with Lid.

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.