Cookware, Pots & Pans

Commercial cookware is built to handle continuous, high-heat use across multiple services every day. The bases are thicker to resist warping, the handles are rivetted or welded for strength, and the materials — stainless steel, aluminium, and cast iron — are chosen for even heat distribution rather than looks. A domestic pot used in a trade kitchen will typically fail within months.

You'll find stock pots, casserole dishes, sauté pans, and cast iron pieces from brands including Matfer Bourgeat, Vogue, Chef Inox, Pujadas, and Caterchef. Matching lids are stocked alongside pots so you can build out a complete set. The range covers aluminium, stainless steel, and enamelled cast iron to suit different cooking methods and heat sources.

Stock pots are tall and narrow, designed for large-volume liquids like stocks, soups, and pasta water. Casserole dishes are wider and shallower, better suited to braises, roasts, and slow-cooked menu items. If your kitchen runs both wet and dry cooking, stocking one of each style makes more sense than doubling up on a single shape.

Think about your largest single batch rather than a typical service. A pot that is too small forces multiple batches and slows your line. Most commercial kitchens find that a mix of capacities — smaller pots for sauces and larger ones for stocks — covers the menu without tying up every burner. Check the diameter against your burner size too, since an oversized base on a small ring heats unevenly.

Induction compatibility depends on the base material. Stainless steel pots with a magnetic base will work on induction, while pure aluminium will not. Cast iron is generally induction-compatible. Always check the product listing for the specific piece you are buying. If your kitchen runs induction, CookTek induction equipment is also available here to pair with your cookware.

Most stainless steel and aluminium commercial cookware tolerates commercial dishwasher cycles, but enamelled and cast iron pieces generally should not go through a machine wash. High-alkaline detergents and intense heat can strip seasoning from cast iron and dull enamel over time. Check the care notes for each product, and hand-wash cast iron pieces to extend their life.

New cast iron benefits from a light coat of neutral oil baked in at a moderate temperature before first use. After each service, wash by hand with warm water and a stiff brush, dry thoroughly on a warm stovetop or in a low oven, then apply a very thin oil coat before storage. Keeping moisture out is the main job — rust forms quickly on bare iron that is put away wet.

Many pots are sold as a pot-only item, with matching lids listed separately. This is standard in trade buying because lids get damaged or lost independently of the pot. Chefs Depot stocks a range of stainless steel lids sized to fit common pot diameters, so you can replace a single lid without buying a whole new set.

Chefs Depot runs a member pricing programme where registered members save off RRP across the range, including cookware. Signing up is straightforward through the site. Once your account is active, member prices display automatically when you are logged in, so your team sees the trade rate on every product in the cart.