Do Chefs Use Non Stick Cookware? The Answer May Surprise You

Continue reading to find out what type of Non Stick Cookware is used in the best restaurants in the world.

By George Steckel
Oct 17, 2021
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If you’re serious about cooking, you probably think Non Stick Cookware is for people who don’t really know proper techniques.

But this couldn’t be more false. In fact, Non Stick Cookware is used in the best restaurants in the world, day in and day out. To meet their needs, we created our Non Stick Cookware from the best pan composition possible.

Our Non Stick Pans are so good that they are trusted in hundreds of restaurants and used by chefs every day. Here are three ways chefs use our Non Stick Cookware.

Perfectly Seared Fish

All of our Non Stick Cookware is comprised of a 5-Ply Stainless Clad body, which means that its heat distribution is extremely evenly and consistent.

In order for chefs to achieve a crispy skin when cooking fish, the pan must be able to keep its heat. This is why we made our Non Stick Cookware from a 5-Ply Stainless Clad body that distributes heat evenly and efficiently.

Quicker Pasta Prep

Another reason chefs prefer PTFE Non Stick Cookware is its ease of cooking. It is the highest performing non stick coating on the market and lasts 70x longer than ceramic cookware.

One of the most populars reasons chefs choose our PTFE Non Stick is for quickly cooking pasta. They’re able to add the sauce into the pan, then add the noodles, and emulsify it together for a glossy finish. The non stick surface of our Pans means nothing sticks and all the sauce ends up on your plate, rather than in the pan.

Countless Omelettes

When most Non Stick Cookware wears out, there isn’t much you can do to bring it back to life. Your choices are to throw it out, or hopefully recycle it, but then you need to replace them, which is costly.

That’s why chefs count on our PTFE Non Stick for brunch service, each and every day. They’re able to churn out countless omelettes, cook eggs any way, and not have to worry about anything sticking to the surface of the pan, no matter how many times they use it.