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Clap your hands, little children.
Once others have posted, it aināt up to you.
It lives on.
I , for one, have learned a lot from this thread.
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Me too.
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I have a neighbor with the new Lambo SUV and several more nearby. I wonder what cookware they use. I am betting on Door Dash.
;0)
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They should be using Matfer 2.5 copper bimetal.
Trying to get this back on topicā¦ā¦.how hard it may be
Some Mauviel M250 copper pans and a Staub ECI dish at 2 star Michelin restaurant in New York.
āAnyone up for duck a lāorange ?ā
Link to video:
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Gets my vote, as well.
Staying on topic in this threadā¦ā¦WoW itās becoming a habit nowā¦ā¦
Danish head chef of danish 1 star Michelin restaurant Kong Hans makes frikadeller in a Maviel MāStone non stick pan.
And yes, he stirs the minced meat TOUGH first with salt 
Link to video:
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Why not Duparquet silver? That seems more Lambo-esque. Heck, I use 3mm copper and drive a 2008 Mini S convertble!
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Silver cookware is only for Bugatti & Pagani owners, thatās why 
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Hi Claus,
If there is any overlap between my totally non professional home kitchen and any commercial kitchen, itās by accident only. They create kitchens as part of a business. I create my kitchen for my pleasureāand the enjoyment of a few friends. I get my cookware and supplies from completely different sourcesāeven the raw materials.
An idealized model displaying tasteful settings ranging from cookware to tableware to spices with live demonstrations is still available at Williams Sonoma. It allowed me to fantasize as I designed my own solutionāstep by step. My solution was not particularly designed for efficiency or speed, but rather comfort and safety.
I can sit in it and look outside; inside, itās a pleasure to my eyes as well. When I need to, I can speed upāof course. Everything is grabbably close. But I can also take my time and savor the process.
There are many dishes prepared commercially that I canāt doāand some much loved dishes I prepare at home that makes no sense in a commercial setting.
IMO, the overlap in cookware between my kitchen and commercial ones doesnāt mean much.
Ray
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Pro chef Alvarez makes white wine lemon butter sauce in what look to be a Matfer Bourgeat 2.5 copper pan with the nice cast iron handle.
Link to video:
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Iām pretty sure my local diner, pizza/pasta, and Mexican places all use the Vollrath and Winco type pans.
I think the key difference here is how fancy or expensive the place is.
But then again, maybe not. I donāt go out for $100+pp dinners that often, but as Harters mentions it is about having good food.
At home I have:
LC ECI, toughened nonstick and stainless
Cousances ECI roaster
Staub ECI
Henckels stainless
Kitchen Aid stainless
All Clad Stainless
Pyrex
and LC stoneware baking dishes.
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I think he may a bit eccentric in his own way (as are we all, or we wouldnāt be this into it), but I have enjoyed many of the things he has shared, but they are more often that not things I would not attempt, like his approach to risotto. And his command of English had surpassed my Dutch despite having the middle name Klink!
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If anyone here was old enough to be into cookware while Matfer (and maybe Mauviel offered heavy (5-6mm) hammered aluminum that mimicked their copper lines, even turbotieres and daubieres and lollipop lids), I used to see a fair amount of that stuff in French (as in āin Franceā) restaurants. It was tough as could be while still light to handle and an excellent conductor. Sadly, over time it has varnished, even from places like Dehillerin. Sadly I bought only one small saucepan of it. The roasting pans looked wonderful.
Edit to add this afterthought. When I see a photo or video of a chef demonstrating the preparation of a dish, I would not assume it is done with the same cookware and other tools he/she would use in the kitchen where they work. I imagine some of those involve sponsorships and/or product placements or even a simple hesitancy to be recorded with a dented and blackened pan. Also, the kitchen settings in those videos and stills usually look like no kitchen I have ever been in. They are sleek, spacious, and uncluttered.
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Had lunch in my favorite Persian spot and this younger guy came in just as I was heading out, looking a lot like Rodney Dangerfield in Caddyshack - very loud golf clothing.
I get out to the parking lot and thereās a Lambo parked across my car, blocking me, running with the boot open. I thought about moving it a bit but instead waited a few minutes and Mr. Loud Clothing came out, with the manager and two of the waitstaff toting his order and began to load it.
I ask about the car and he explained heād just personally flown back with it from Italy.
I asked if I could ask what he did for a living? With a sly grin, he responded, āNot a damned thingā. Some kind of heir to a business his grandfather had begun and then sold for a billion to a larger competitor.
Thatās the closest Iāve ever been to a Lambo. Pretty car.
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Iām sorry that you feel unwelcome. I am interested in your views. You and I often donāt see eye to eye, but I always want to hear your well thought out views.
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I have no idea how this thread get so get off-track so fast in a few hours.
Back to your topic, like you said, most professional restaurants use simple and relatively inexpensive cookware. I would say most high end home cookware are ābetterā and sophisticated than most high end restaurant cookware.
Most professional restaurants in USA heavily rely on aluminum cookware. Most Chinese and Japanese restaurants in US have many more carbon steel cookware (like carbon steel wok and carbon steel fry pan).
Whereas the most popular cookware for home cooks are very much in Telfon coated nonstick cookware and triply stainless steel cookware.
I think a big part of it is that professional cookware need to much more durable in a high heat fast pace environment. Simple straight metal cookware (like aluminum and carbon steel cookware) can take more .
I think residential preference for cladded cookware (stainless steel-aluminum-stainless steel), and professional restaurant preference for straight aluminum cookware illustrates the different thinking about ādurabilityā.
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What about Made In? I just bought a Made In three quart saucier. Iām very happy with it.
Since I bought it, Iāve seen ads featuring the owners of Alinea saying that they use Made In.
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Hi maccrogenoff,
There are quite a few American manufacturers in the Great Lakes Midwest in the tradition of All Clad (Pennsylvania), the inventor of cladded pots and pans in the USA. Vollrath (Wisconsin) is another manufacturerābut they focus exclusively on commercial users. āMade inā has obviously obtained substantial recent funding and has formed worldwide partners beyond the Midwestern core and located marketing headquarters in Texas. Theyāre still emerging, and reviews have been inconsistent, but they are credible players.
Iāve been able to do extremely well finding All Clad on EBAY at real bargain (even steal) prices and on the All Clad seconds salesāalso WS Thermoclad imported from Italy (that leak over to EBAY). My batterie has been complete for several years now.
Ray
