Restaurant French Cooking Vessels

Materials:

• Copper: Most even heat conductor.
• Aluminum: Excellent heat conductor.
• Cast Iron: Extremely strong and heavy metal used for Dutch ovens, griddles, frying pans, and skillets.  Relatively inexpensive and long lasting.
• Black Steel: Inexpensive and heat conducts quickly. Often used for frying pans, crepe pans, and woks.
• Stainless Steel: Excellent non-reactivate metal, but extremely poor heat conductor.
• Enamelware: Inexpensive, but a poor heat conductor and food tends to stick.
• Nonstick: Useful, however the coating tends to wear off quickly.

Batterie de Cuisine (Pots and Pans):

• Marmite: A stockpot 2.5 – 40 gallons
  • Marmite Haute: Tall
  • Marmite Basse: Shorter
• Poêle: Shallow Pan used for cooking omelettes, crepes, and potatoes. American version is a cast iron skillet.
• Rondeau: Large round pan with handles, used for braising and stewing.  5 – 6 inches deep.  12 – 20 Quarts.
• Rôtissoire: Large rectangular pan with low to medium high sides and two handles used for roasting meats.
• Russe: Saucepan with a single long handle.
• Sauteuse: Round, shallow pan with a single long handle and sloping sides used for sauté.
• Sautoir or Plat a Sauter: Large, round, shallow pan with a single long handle and straight sides that is used to sauté or make sauces.
• Sheet Pan: Rectangular pan with shallow sides.
  • Full Sheet Pan: 18 x 26.
  • Half Sheet Pan: 18 x 13.
• Hotel Pan: Rectangular stainless steel pan with a lip designed to rest in a steam table or rack. Used to cook, ice, store or serve foods.
  • Full Hotel Pan: 12 3/4 x 20 3/4, 2, 4, or 6 inches deep.
  • Half Hotel Pan: 1/2 the size of a Full.
  • Third Hotel Pan: 1/3 the size of a Full.
  • Fourth Hotel Pan: 1/4 the size of a Full.
• Square Boys: Also known as steam table pans. 6 7/8 x 6 1/4.  2 1/2, 4 or 6 inches deep.
• Sizzle Pans: Oval platters with raised edges used to cook or finish items in the oven or salamander. 9 – 13 1/2 inches.