/ck/ - Food & Cooking

>>11491529
>my boss made excuses why he bought cheap equipment
>Why don't you also get cheap shit?

Home cooking is for relaxing and creating with love over a stove for an ultimate single dish
not churning out profit margins as fast as possible for as many as possible

>>11491534
Every commercial kitchen uses them though, even high end restaurants as far as I'm aware. The benefit of aluminum must also be non price based, otherwise at least some kitchens would use them. Being cheaper is just an added benefit

>>11491543
Cast iron wont fly in a restaurant
Aluminum is shit tier at home

>>11491546
>Cast iron wont fly in a restaurant
why?
>Aluminum is shit tier at home
why?

>>11491549
>use cast iron in restaurant
>Guests wait an hour for starter
>next guest is back of the line

>Use aluminum at home to cook one dish as fast efficiently as possible
>Disregard hardware that produces superior results with a cost of time
why?

>>11491554
also, use your cast iron on electric, gas, convection, oven, woodfire, coal get same results

Any decent chef will use carbon over al

>>11491543
>Every commercial kitchen uses them though, even high end restaurants as far as I'm aware.
So the three restaurants you worked in?

>>11491707
yes, and by watching kitchen nightmares uk

>>11491662
This, carbon is way more common in commercial kitchens

I use cast iron because I'm not running a restaurant. Stainless steel is good for a really fast paced restaurant, they're alright for residential/personal use but it just comes down to preference. I have a few stainless pots and pans that get used for certain things.

>>11491529
Cast aluminum is cheap and heats up quickly.
>>11491662 yes, carbon is great. It requires seasoning and can rust. Not really hard to maintain, but costs more than aluminum.
I think you're mistaken about it not being commonly used in residential kitchens. I'd say most home cookware is aluminum, with shitty stainless pans close behind. Then cast iron.
My main pan at home is tri-ply stainless and aluminum. Carbon pan gets used the least, but it's more of a matter of not really ever needing more than one pan per meal. Also, acidic food in a seasoned pan is a bad idea.
Back to the first point though, in a restaurant you're doing a lot of saute work, and flipping food around in a straight-sided heavy cast iron pan just isn't feasible. And again, acidic food in a seasoned pan... Pic.

>>11491529
Every kitchen I've worked in used a pass-thru dish machine? Why don't you use one in your kitchen at home? Why do you use a shitty design from the 1970s when there is a better option? Don't you want your dishes to be clean in less than a minute?

>>11491529
>I asked why my boss bought the cheap shit
>"It's cheaper"
>he also made a bunch of shitty excuses to justify it
"easier to clean," lmfao
I was a dishwasher for 4 years. That's fucking horse shit.

>>11491529
Because I'm not trying to bust out 87 covers in one night and dousing everything in oil and butter to make sure it doesn't stick to thin aluminum pans that will be tossed out after a year.
Commercial cooking =/= home cooking.

>>11491750
>cast iron is just as easy to maintain as aluminum pans
yikes! you must have been a bad dishwasher

Because often times it's not so much the cooking process in a restaurant that matters but really what goes in it. Enough fat and salt will trick anyone into thinking they're eating something good.