List Price:
$170.00
Price: $119.99
You Save: $50.01 (29%)
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Product Details
- Thickness: 1 mm
- Capacity: 40 qt. (37.8 lt.)
- Diameter: 16 in. (40.7 cm)
- Depth: 12 in. (30 cm)
Product Description
Supplied to official kitchens and great for yours! This NSF Certified SuperSteelreg stock pot separates itself from the average commercial stainless insulate pots.
The pot is constructed of quality stainless steel with a Heavy-Duty 3-ply bottom consisting of two layers of stainless bear up surrounding a 5 mm thick aluminum core. This results in extra strength, allows for superior intensity distribution and is induction ready making THIS one of the most versatile lines of stainless steel pots close by.
Ideal for soups, pastas, stocks, bulk vegetables and seafood. Commercial state with brushed exterior and interior.
NSF means a HIGH QUALITY!
Items marked with the NSF logo means that the element and its manufacturing facility was tested and approved by the independent testing company called NSF - Federal Sanitation Foundation (www.nsf.org) to be safe for commercial use.
Many professional restaurants adhere to using NSF scheduled cookware in their commercial kitchens. The NSF logo can be found on millions of consumer, commercial, and industrial products today. Products evaluated and certified by NSF Ecumenical include bottled water, food equipment, home water treatment products, house appliances, plumbing and faucets, and even pool and spa components.
No other independent testing programs demand companies to comply with the strict standards imposed by NSF and its product certification programs. From nationwide product testing and material analysis to unannounced plant inspections, NSF is the only third-party testing shape to undertake a complete evaluation of every aspect of a product's development before it can earn our certification.
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co steamer ,steamer/cooker, 8 qt, each by vollrath co. 68126
Steamer/Cooker, 8 qt, Each by Vollrath Co. 68126
Price:65.95
Product Detail:Great in any kitchen for steaming vegetable, cooking pasta, and more. Four piece set includes a high base pot, boiling basket, steamer insert with bail handle, and a cover with vent. All pieces fit tightly together to retain the maximum steam heat. Heat is spread evenly along base and sidewalls. Double-thick rims remain round for a better cover fit, and their beadless construction allows for easy cleaning. Double-thick bottoms help resist denting. Constructed of standard 18 gauge impact-resistant and energy-efficient 3004 aluminum. Made in USA….
Product Shop:AceMart.com
FRANZUS CO INC TSM183MS FRANZUS 120/240 STEAMER
Price:19.09
Product Detail:FRANZUS 120/240 STEAMER This item can only ship UPS (no international or APO orders, please). Generally leaves the warehouse in 1-3 business days….
Product Shop:Ambient Weather
SteamCraft Ultra 5 Convection Steamer - Elec. - Co
Price:6248.89
Product Detail:SteamCraft Ultra 5 Convection Steamer, Elec., Countertop, 1 compartment, (5) 12 x 20 x 2-1/2″ pans/compartment capacity, automatic controls %26 automatic boiler blowdown, s/s construction, 16kw240V/3PH…
Product Shop:Instawares Restaurant Supply
WARNER MFG CO (7357) 5687 WALLPAPER STEAMER
Price:679.99
Product Detail:A heavy-duty wallpaper steamer designed for the rental industry or sales to professional contractors. Simple to operate yet effectively removes all types of wallcoverings. Features a 1.5 gallon capacity stainless steel tank and a thermostatically controlled 1500W heating element. Requires 15 to 20…
Product Shop:neighborhoodhardware.com
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Source: co steamer ,steamer/cooker, 8 qt, each by vollrath co. 68126
tri ply quandry - ChefTalk Cooking Forums
I'm going to be replacing all of my non cast iron cookware soon (it's all cheap and beat up stuff) and I've decided on tri ply stainless steel. All Clad and Viking are out of my price range so I've been considering Calphalon. I've noticed that Trmontina, Cuisinart and Food Network have also come out with tri ply cookware. Does anyone know how they compare in quality and which would be the better buy? If you can live with (or even like) the commercial kitchen looks, you can't get better than Vollrath Tribute 3-Ply. They aren't cheap, but aren't All Clad prices either. They would certainly be my choice if I were buying stainless now. You've got to go through a restaurant supply or Knife Merchant. At least so far, Vollrath seems bilssfully unaware that home cooks might want to use real cookware too. Ace Mart seems to have very good prices. Watch out though, not all Tribute is 3-Ply. That said, it also works well to buy whatever stainless you need to deal with recipes that have a lot of highly reactive ingredients like tomato and wine and mix up the rest of your pots and pans with aluminum (cheap and responsive), carbon steel (great skillets -- and you NEED a carbon omelette pan), and cast iron. You already seem to have the cast iron pretty well covered, so that's a start. Then an 8" carbon skillet (for fried eggs), a 10" carbon skillet for omelettes and general saute use, and a 12" carbon skillet or saute pan /fryer because it's an incredibly useful size for cooking for more than two. If you actually do fry a lot of chicken, a 14" aluminum or preferably plain cast iron chicken fryer would do you proud. Yeah, I'm good on cast iron, 4 of which were my grandmothers. Unfortunately my mother kept them in the basement for years and I have a big job ahead getting them back in shape. Those are Griswold. The surface crud and rust is extensive, but it's all surface and none goes below that. I'm having the guy at the body shop sandblast them when...
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Common Materials of Cookware - Equipment & Gear - Cooking For ...
The last year, I've received several requests to write an article on cookware. This is a huge subject, and I've been struggling to figure out a way to present the information accurately and concisely. I decided to divide the information up into separate articles and focus this one on some common materials used in the construction of cookware. I also had to decide how much science and math to include. After some thought on the subject, since this site is called "Cooking For Engineers" and not "Cooking for Physicists", I've decided to include enough information that my readers will grasp the concepts without actually doing any derivations (perhaps this could be a future article). Also, since this article is a bit long and relatively complicated, if I've made any mistakes, please let me know so I can correct them as soon as possible. The selection of pots and pans can be a complicated affair. The shape of the cooking surface and handle(s), materials used in its construction, the intended purpose of the utensil's design, and its flexibility of use in the kitchen all are important factors in choosing cookware. Understanding the materials used is a good first step in understanding how cookware works and what factors may be important to your cooking style. The purpose of cookware is to impart energy to ingredients. In America, the energy comes mainly in two forms: burning natural gas or propane gas and electrical resistivity. In both methods, the source of the heat is not uniformly spread over the pan. In a gas stove, the gas come out at regular intervals and forms a ring of individual flames. The heating elements of an electric range are designed to cover as much area as possible, but still have patterns (usually spirals) where there is no heat. Because the heat is not applied evenly, the cook must be aware of this and either compensate with cooking technique or through cookware. High quality cookware should not only be durable, but also take the energy from the heat source...
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