If you’ve seen the November 2010 issue of Restaurant Business you may have also seen the “Uncovering pots and pans” feature in the Foodservice Buyer section. Talking about the differences between varying types of cookware on the market today, the article points out key items to look for when purchasing cookware such as what metals conduct heat the best, the role that construction plays in wear and tear, and how to take care of non-stick pans.
Carlisle’s Versata line is given a positive mention for its lack of rivets on the interior of the pan – a design that aids in keeping out bacteria and food particles. Also mentioned in the article are Carlisle’s new Domed Fry Pan Covers for their ability to “fit snugly on pans, creating a self-basting effect on the food”.
