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Cooking Equipment

71 products

Commercial stockpots, saucepans, frypans and braising pans built for gas, induction and solid-top ranges. Heavy-base stainless and aluminium in the capacities that professional kitchens run through service.

Showing 71 of 71 products

Sauce Pots

Stock Pots

Casserole Pots-S/S

Frying Pans

Roast Pan Non-Stick / S/S

Hd Aluminum Sauce Pots / Saucepan

Wok

Base construction is what you are paying for

The difference between a cheap pan and a good one is almost entirely in the base. A thick, encapsulated or clad base spreads heat evenly and stops the hot spot that scorches a sauce over a gas ring. A thin base warps, rocks on a flat-top and burns product in the centre.

If you run induction, the base must be ferromagnetic — plain aluminium will not work. Check induction compatibility explicitly rather than assuming, and confirm the base diameter matches your hob rings so you are not heating air.

Sizing for service

Buy for the largest batch you make regularly and add headroom — a pot filled to the brim boils over and cannot be carried safely. For stocks and braises, taller narrow pots reduce evaporation; for reductions and sauces, wider pans work faster.

Riveted handles are stronger than spot-welded ones under load, but the rivet heads inside need proper cleaning. Anything over about 15 litres should have two handles, and staff should be trained never to carry a full stockpot alone.

What to look for when buying

  • Prioritise a thick, clad or encapsulated base over brand or finish.
  • Confirm induction compatibility if you run induction hobs.
  • Match base diameter to your hob ring size.
  • Two handles on anything above roughly 15 litres.
  • Buy one size up from your typical batch to avoid dangerous overfilling.

Who this range suits

  • Stock and sauce production in restaurant kitchens
  • Bulk cooking for catering and institutional kitchens
  • À la carte sauté and frying sections
  • Bakery fillings, custards and syrups

Delivery & warranty

Australia-wide delivery from Yennora NSW, with stocked items generally dispatched in 1–2 business days. Machinery carries the manufacturer's warranty and our own stainless fabrication is warranted against defects in workmanship. Shipping & returns

Cooking Equipment — frequently asked questions

Which pots work on induction cooktops?
Only pans with a ferromagnetic base — typically stainless with a magnetic base layer, or cast iron. A quick test: if a fridge magnet sticks firmly to the base, it will work on induction.
Are aluminium pans suitable for commercial kitchens?
Yes, and they are excellent conductors, which is why they are common in bakery and high-volume kitchens. They are not induction compatible unless clad, and they can react with highly acidic foods over long cooking times.
How do I stop pans warping?
Avoid heating an empty pan on high, never plunge a hot pan into cold water, and choose a heavier base. Thermal shock is the main cause of warping in commercial use.

Related buying guides

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