Is it better to use coated pots or ordinary iron pots in commercial kitchens?

2025/01/13

I believe everyone has seen coated pots and iron pots at home. In commercial kitchens, ordinary iron pots are mainly used and coated pots are rarely used. So which one is better, coated pot or ordinary iron pot? Today, let SHINELONG editor give you a detailed comparison. Advantages of coated pots: Non-stick performance: The biggest advantage of coated pots is non-stick, which makes cooking easy. Whether it is frying fish, frying meat or making other foods that are easy to stick to the pot, it can be easily dealt with, and it is also convenient to clean. Save oil and less smoke: Due to the non-stick performance, the amount of oil used in coated pots during cooking is relatively small, which helps to reduce the generation of oil smoke and make the kitchen cleaner. It also conforms to the concept of modern healthy diet. Uniform heat conduction: The thermal conductivity of the coated pot is good, and the heat distribution is uniform, which is conducive to the cooking of food. Disadvantages of coated pots: Durability: The durability of coated pots is relatively poor, and the coating is easy to wear or fall off during use, especially when using a shovel to stir-fry or high-temperature cooking. Once the coating falls off, it will not only affect the non-stick performance, but also may pose a potential risk to health. In commercial kitchens, because the temperature is much higher than that in home kitchens, the service life of coated pots will be lower. Health risks: Coating materials may release harmful substances at high temperatures. Although modern coating technology has greatly reduced this risk, long-term use still requires attention. Advantages of ordinary iron pans: Durability: The durability of iron pans is very good. As long as they are properly maintained, they can be used for a long time. The material of the iron pan is strong, not easy to wear, and there is no problem of coating shedding. The current iron pan is mainly made of 430 stainless iron. In addition to maintaining the advantages of iron in heating, it also has advantages in service life and anti-rust. Iron supplement effect: When using an iron pan to cook food, the iron element in the iron pan will penetrate into the food, which helps to supplement the iron element needed by the human body and has a certain effect on preventing diseases such as anemia. Strong applicability: The iron pan is suitable for various cooking methods, such as frying, stir-frying, stewing, boiling, etc., and has good thermal conductivity and can heat food quickly. Applicable induction cooker: The induction cooker must be in an iron-containing pot to heat up. Nowadays, in addition to the commonly used gas in commercial kitchens, all-electric kitchens have gradually become the mainstream, and all-electric kitchens are mainly electromagnetic equipment and electric heating equipment. Good uniformity of thermal conductivity: The iron pan has excellent thermal conductivity, which can make the whole pan body evenly heated to prevent the temperature difference in different positions from affecting the cooking effect. Non-stickiness: The iron pan will show the effect of non-stick pan at high temperature. This is because a thin film will be formed between the pan and the ingredients at high temperature to effectively prevent the ingredients from sticking to the pan, which is difficult to present in the home scene. Disadvantages of ordinary iron pans: Easy to rust: The iron pan is easy to rust. If the water is not wiped dry in time after use or improperly maintained, it is easy to rust. This not only affects the appearance, but also may cause pollution to the food. Nowadays, the iron pan is mainly made of 430 stainless iron. Although it is more rust-resistant and corrosion-resistant than pure iron pans, since the main element is still iron, it still cannot reach the anti-corrosion level of stainless steel. Maintenance is required: The iron pan needs regular maintenance to keep it in good use. For example, it is necessary to regularly lubricate the pan with oil to prevent rust. At the same time, it is also necessary to avoid scratching the surface of the pan with hard objects such as shovels when using it. Unable to cook non-neutral dishes: For example, the cooking of mutton and beef soup cannot be done in an iron pan, which will cause corrosion of the iron pan. In commercial kitchens, coated pans are almost invisible. Iron pans or composite bottom stainless steel pans dominate the market. This is because the disadvantages of coated pans are unacceptable in commercial kitchens, while the disadvantages of iron pans can be effectively avoided. Iron pans are cheaper and have better cooking quality. This is why non-stick pans are almost invisible in commercial kitchens. The above is today's detailed analysis of whether it is better to use coated pans or ordinary iron pans in commercial kitchens. I hope it will be helpful to everyone. If you are interested in commercial kitchens, you may wish to follow us at SHINELONG. Of course, if you have commercial kitchen equipment needs, you can also chat with us privately to get official discounts.

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