restaraunt quality fry or saute pans

[chefjohn]

We currently use Johnson rose steel fry pans and they work great but they are standing up to the abuse of a comercial kitchen like I thought they would so I am looking to replace them with something else besides the el crapo aluminum stuff I am on a bugget so no high end copper ar all clad stuff as nice as that would be I think I would have to finace that out of my pocket lol anyway any ideas or help is greatley appreciated

Thanks

Chef John

[blwchef]

I love the french steel pans. If you want something stainless and good for sauces and stocks check out Sitram Profiserie here
http://www.jbprince.com/index.asp?PageAction=VIEWCATS&Category=220

[Sid Post]

I've heard good things about Mafter which I think are French black steel pans. I wish I could find some locally and avoid the relatively high cost of shipping them.

[dano1]

the sitrams are stainless. French steel aka black-or blue-steel will be cheaper. De buyer comes to mind, but there are a number of mfgrs.

oops, shoulda read the whole post....;)

[esvoboda]

I have a couple de Buyer Carbone Plus steel frying pans. I use these instead of teflon for things like eggs and fish. These pans are quite heavy, 2.5mm thick steel, with cast-iron handles very similar to Falk or Bourgeat copper pans although you can get them with flat steel handles as well. This line is substantially heavier and tougher than some of the thin French steel crepe pans I've seen around. I can't think of anything that would be more robust in a commerical kitchen. De Buyer makes several steel product lines (http://www.debuyer.com/DeBUYERSiteGB/eCatalogue.htm).

Surprisingly, I found these Carbone Plus pans at Sur La Table a few years ago.