The question might arise in your mind as to what kind of pans to buy for your catering service. Now there are a few things you should know before coming to any decision. Professional chefs consider cast-iron pans precision cooking tools. That is primarily because they are dependable and ensure precise control of cooking temperatures. Their heat retention qualities allow for even cooking temperature without hot spots. Cast-iron pans can be used on top of the stove or to bake in the oven.

An ideal heat conductor, cast iron also heats evenly and consistently. It is also much cheaper than other pans and will last a lifetime with proper care. It's also an old-fashioned way to cook fat free. When well seasoned, a cast-iron fry pan will be stick resistant and require no additional oil. These pans go from stove to oven, no special utensils are needed. It would not warp and is much easier to cleanup.

All new cast-iron pots and skillets have a protective coating on them. These coatings are to be removed before usage. American companies use a special food-safe wax; imports are covered with a water-soluble shellac. In either case, scrub the item with a scouring pad, using soap and the hottest tap water you can stand. The surfaces of a new cast-iron pan are porous and have microscopic jagged peaks. When you purchase new cast iron cookware, they are gunmetal gray or silver in color, but after using them, they start turning darker until they are very black. This is normal and is certainly to be expected.

One should always avoid buying cast iron pans or skillets with wooden handles; these are useless for oven cooking. There are kits you can buy for your employees that educate on hand, wrist and finger safety. This is a good idea for anyone working in a kitchen with power appliances such as mixing bowls. Materials in the kits can include a video program, motivational posters and employee booklets. Videos can include information on physiology of the hand, wrist and fingers, identification of common hazards, proper work procedures, tool use and maintenance, using personal protective equipment, injuries and first aid and more.

Some experts suggest management of all food facilities test their staff at least four times a year by holding contests. The contests cover setting tables from various posted menus and re-setting flatware. These exercises will certainly aid in fine-tuning your staff in the art of the table change-over with speed and precision.