or Connect
New Posts  All Forums:Forum Nav:

Pan selection

post #1 of 8
Thread Starter 

Hi there, I figure since I don't have that much experience with pans and what not. I was wondering if I could get help with the proper choice of equipment for my situation...


I'm 16, and make omelettes at a restaurant (for our weekly brunch held on Mondays). I have to make the omelettes carve meat, and make waffles so I'm kinda busy. We have gone through a lot of pans through out the past few years. I was wondering if I could get help with a good pan that would last me for a while. I currently saute their veggies first in the same pan with a bit of vegetable oil. I then flip the omelette and then add cheese then fold. I need a nice reliable pan that I can clean easily after each use, and use oil on. The price also needs to be reasonable. I was also wondering if you guys would recommenced butter instead?

post #2 of 8
Most restaurants I've worked in use Challenger pans pans because they're cheap. My guess iss that your problem is that don't have dedicated egg pans that are used for nothing else. Also NO metal implements and don't let them get too hot. These just help; eventually they will be "yes-stick" no matter what you do.
P.S. How many pans have you gone through in the last few years? Should we be calling the labor board about child labor issues?
post #3 of 8
Thread Starter 

Okay, so, for the challenger something like this would work well right? The pans that I use are in fact dedicated for just the brunch, but then again I'm only there on the weekend can't see what my pan is used for during the week, but I don't notice the other cooks using them... So would you recommend butter as an alternative to oil? And last but not least to answer your questions, probably around 10 (rough guess). No, I'm actually just taking over cooking, now that I'm 16. Both of my brothers who are now out and about worked here before me doing the same thing... One is off at college, the other in the Marines, and not it's my turn haha.

post #4 of 8
Thread Starter 

I can't post links, but I think I found a nice challenger pan. They're only $15 as well... I will show this to my boss. Also do you recommend using butter over oil for omelettes. We have gone through about 10 pans... Also, actually my other two brothers have just finished up working there. I now that I am 16 took over from my older brother who is now in the Marines, who took over from my oldest brother who is now in college.

post #5 of 8
Family affair, huh? Butter for flavor, but it depends on your price point; these things should be figured in the cost. But clarified butter, not whole butter.
post #6 of 8

I allowed your link post. 


I'm a little skeptical of that Challenger pan's thickness. Take a lookat Tramontina:



This is more than it should be. If you have a Costco year you, they'll have these in a two pack for a reasonable deal. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
post #7 of 8

I just bought the Tramontina 2 pack myself for $30 at costco.  Very good deal.

post #8 of 8
Oh, the challenger pans are nothing special, they just get used cuz they're cheap. But Tramontina fits the bill too. The point to me is that you can do good work on a gss stove with cheap pans, but you have to take care of them.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cooking Equipment Reviews