Dear Charlie,
You have been around professional kitchens for many many years.
I’ve been to maybe 20 or so professional kitchens, and seen a few thousand videos from professional kitchens.
One thing that continues to show up in professional kitchens is warped frying pans. They are literally everywhere.
But they don’t care. It’s not their pans. They only bring their own knives. They think about the output solely, like you do. And so they should. They charge money for it. And get their salary making food day in day out.
I don’t.
I want to make excellent food, but at the same time I care about MY pans bought for my hard earned money.
Professional chefs don’t give a sh*it about the pans they use. They abuse them rather than using them.
They care about output only.
I don’t need to preheat an empty pan to Leidenfrost unless I’m searing thick protein or am sautéing mushrooms.
Mushrooms made with a bit of oil in advance is 99% as delicious and I avoid the risk if warping a pan
Only very thick PLY pans can be preheated to Leidenfrost frost empty without oil on induction without risking being warped.
I like my PLY pans and I use them for certain specific tasks that doesn’t involve having to preheat them to Leidenfrost empty. If I should need preheating to Leidenfrost I own several other thick pans I can use instead.
Less it not more for me.
I like more and I enjoy cooking with ample numbers of pans to choose from. It’s part of the fun of cooking for me.
I use my pans, I don’t abuse them, I use them and I use them to their maximum without abusing them.
Many professional chefs abuse the pans - but it’s not their pans, it’s the restaurant owners pans.
I’ve seen dozens and dozens of warped frying pans in professional restaurant kitchens. So have you.
The output is key always. To them. They don’t care. They abuse the pans to their advantage. Output output output is KEY. And so it should be. In a restaurant where you charge money for the food you make.
Output is also KEY for us amateur cooks. I’m an enthusiast like very few when it comes to cooking.
But I still care about minimising the chances of warping a pan I’ve paid for with my hard earned money.
As long as I have alternatives ready in form of other pan materials and pan thicknesses this doesn’t make me less of great home cook. In fact the opposite since I know what pans will help me improve my cooking results and what pans will not.
For example I use non stick pans for certain specific tasks that doesn’t involve preheating to Leidenfrost for obvious reasons.
I don’t abuse my non stick pans. I use them in my favour to cook better food. So I don’t sear steaks in them - again for obvious reasons. There are so many better pan materials to use for high heat searing than non stick pans.
Most professional chefs don’t give a flying fu*ck about temperature control when using non stick pans.
They simply abuse the non stick pans until they’re worn out. I prefer to use my non stick pans for delicate items that don’t need high heat since non stick pans and high heat don’t go so well together.
Your mileage may vary.