Cookware

Hospitality Connect lists 1,275 cookware products for commercial kitchens, covering fry pans, stock pots, casserole pots, cast iron cookware and mixing bowls, with ranges from SOGA, Chef Inox and Scanpan.

Match the pan to the heat source first. Induction cooktops need a magnetic base, while gas and electric take most materials. Then size on the base, not the rim: a fry pan's base diameter is what sits on the burner, and a base wider than the flame heats unevenly. Stock pots are chosen on litre capacity for bulk boiling, stocks and pasta. Casserole pots and cast iron hold heat longer and suit slow braising and service straight from the pot, but are heavier to lift when full. Check whether lids are included or sold separately.

Why buy commercial cookware from Hospitality Connect

• Real stock of the everyday sizes: 200mm, 250mm and 300mm frypans ship from our warehouse, not from a drop-shipper.
• Trade pricing on full kit-outs: Specifying a full pan kit for a new restaurant gets you a project price, not RRP.
• Australian-owned showroom: Pick up pans, feel the weight and balance before you commit to a brand.
• Replacement pans, not full sets: Buy individual pans to replace damaged stock; we don't force a set purchase.
• Specifying advice from working chefs: Our trade team understands the difference between a kitchen running 200 covers and one doing 60.

Cookware care and longevity

• Avoid empty high heat: Coated and non-stick pans warp and shed coating when heated dry. Always add oil before bringing pans up to service temperature.
• Hand-wash anodised aluminium: Dishwasher detergents strip the anodised layer; a quick hand wash with mild detergent is all that's needed.
• Season carbon steel before first use: Wipe with high smoke-point oil, heat over medium for 10 minutes, repeat 3 times. Maintain by not scrubbing the patina off.
• Don't shock-cool stainless: A hot pan into a cold sink warps the base and breaks the sandwich-base bond. Let it come down before rinsing.
• Match utensils to pan type: Wood and silicone with non-stick; metal turners are fine on stainless and carbon steel.

Need help choosing? Talk to us

Tell us the menu, the cover count and the heat source — induction, gas or electric — and we'll build a cookware list that matches the way your kitchen actually runs. Trade accounts get terms and a single point of contact for replacement pans across multi-site groups.