Unlike their beloved personal knife sets, the pans a professional chef uses at work are much more likely to be of the nameless, faceless, \u201cwhatever\u2019s around the kitchen\u201d sort of equipment. That\u2019s largely for utilitarian reasons. When churning out cover after cover at the saute station you can\u2019t exactly be picky about what\u2019s on the shelf above the stove.<\/p>\n
But that doesn\u2019t mean professional chefs don\u2019t have opinions<\/em> about the pans they use every day during service. And the good news for most home cooks, is that often, the equipment on the fire in restaurant kitchens is affordable and easy to get.<\/p>\n Different chefs and different restaurants have different needs and different specialties, leading to very different answers to the question of \u201cwhat is the pan you use most?\u201d Which means that if you follow the advice of these 10 chefs from some of our favorite restaurants and bakeries, your kitchen will be pretty complete.<\/p>\n It\u2019s pretty rare for a DTC cookware brand to get namechecked by a professional kitchen, but Made In has made a lot of inroads to the restaurant scene over the years. Jackie Carnesi of Kellog\u2019s Diner loves her sizable Made In Saucier, which she got in a breakup several years ago. \u201cIt\u2019s great for items you might have to whisk like a caramel or anything you might need a rubber spatula for\u201d she says. \u201cIt\u2019s also great for tossing and, because it\u2019s relatively lightweight, easy for flipping too\u201d<\/p>\n<\/div>\nMade In saucier<\/h2>\n
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