Collection: Cookware

Commercial cookware sits between your heat source and your menu — it determines how evenly food sears, whether sauces reduce predictably, and how long a pan lasts under daily service. Hospitality Connect's cookware range covers anodised aluminium frypans, stainless saucepans with bakelite handles, blue steel crepe and blinis pans, carbon steel woks and dedicated paella, balti and fish poaching pans from Chef Inox and Avanti, in sizes from 120mm starter blinis pans up to 460mm fish poachers.

Choosing the right cookware for your station

• Frypans 180–350mm: The 200mm and 250mm sizes carry the load on most a la carte stations; 300mm and 350mm are for batch sears, fish portions and breakfast service.
• Saucepans and stockpots: Stainless with sandwich bases for sauces and stocks where slow even heat matters more than fast response.
• Specialty pans: Blinis, paella and balti dishes are sized for plate-up presentation as well as cooking — order in service-set quantities, not just one of each.
• Woks 270–350mm: Bamboo helper handles for tossing, induction-compatible bases for sites running induction wok burners.

Material comparison

• Anodised aluminium: Fast heat-up, even distribution, lighter than stainless. The standard for high-volume frypan stations.
• Stainless steel 18/10: Most durable, dishwasher safe and best for sauces, stocks and reductions. Heavier on the wrist over a long shift.
• Carbon steel and blue steel: Builds a natural patina, retains heat well, and ideal for crepes, blinis and traditional French sauté.
• Non-stick coated aluminium: Egg, omelette and delicate fish stations only — keep away from metal utensils and high empty heat.

Specifying cookware for the type of venue

Cafés running breakfast service typically need 6–10 frypans in the 200–250mm range plus a couple of larger pans for share plates. Restaurants with longer menus need a wider mix — sauce pans, sauté pans, and at least one specialty pan per signature dish. Production kitchens supplying functions or events should size up — 300mm-plus pans and stockpots above 12 litres save labour on batch work.

Pair cookware with

Australian commercial hospitality covers a broad spectrum — quick-service chains, casual dining, fine dining restaurants, function and event centres, pubs and clubs, cafés, bakeries, hotels, aged-care kitchens, hospital food service, school canteens, government catering and the corporate function market. The right specification varies by venue type. We've supplied equipment to all of these, and that experience helps us flag when a piece of equipment is right-sized or when a different model would suit your throughput better.

Build out a complete kitchen kit by adding cooks knives, baking sheets and trays and bakeware and baking accessories — and don't forget cutting boards sized to suit your prep workflow.

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.