Our inventory of kitchen supplies is one of the largest in the region. We have thousands of items in stock for immediate delivery. From cookware and utensils to bus boxes and warewashing racks, we carry a broad selection of smallwares in price ranges to meet your needs.
Types of Cookware:
Aluminum cookware is very popular because it is an excellent conductor of heat. Heat spreads quickly and evenly across the bottom, up the sides and across the cover to completely surround the food being cooked. Aluminum is also lightweight, so that even large pans are relatively easy to handle
Use and Care: After use, aluminum cookware should be allowed to cool before washing or soaking to safegueard against warping. Acidic foods (especially tomato based sauces) and undissolved salt may cause pitting of the surface. Aluminum may stain when it contacts minerals in water and food. Automatic dishwashing may increase the amount of staining due to the high heat of the drying cycle. Therefore, hand washing may be preferable.
Stainless steel cookware is exceptionally durable. It won’t corrode or tarnish and its hard, non-porous surface is resistant to wear and scratching. Stainless steel cookware is usually made by combining stainless with other metals such as aluminum or copper to improve its heat conductivity.
Use and Care: Stainless steel is one of the easiest materials to clean and keep clean. Washing and light scouring will remove soil and stubborn burns. As with aluminum cookware, long exposure to acidic or salty foods should be avoided to prevent pitting.
Copper’s uniform heat conductivity makes it a good material for top-of-range cooking because the heat is distributed evenly. Copper cooking surfaces are usually lined with stainless steel or coated with a nonstick finish since foods left directly in contact with uncoated copper may become discolored.
Use and Care: Copper can be easily polished with various commercial cleaners.
The key properties of cast iron are its heat retention and heat distribution. It allows for precise control of cooking temperatures and provides even cooking without hot spots. Cast iron is also extremely durable and will last for generations.
Use and Care: Cast iron cookware should be seasoned before using. Wash it with warm water, then apply a thin coat of vegetable oil and place in a 350º oven for about an hour. Over time, the cookware will darken to a black patina, a lasting non-stick finish.
With induction cooking, heat is induced into the cookware, not transformed to it by the cooktop. An electromagnetic coil beneath the ceramic cooking surface creates a magnetic field which heats the cookware and its content. The cookware must therefore have magnetic properties. Most types of induction cookware consist of several layers of different substances, usually stainless steel for its strength and magnetism and aluminum for its conductivity.
Use and Care: As with traditional stainless steel cookware, washing and light scouring will keep the cookware clean and attractive. If the surface is stainless steel (rather than a non-stick coating) care should be taken with acidic and salty foods to avoid pitting.