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How nice of cookware do professional cooks use? Let's say Michelin starred restaurants.
By what I mean is, when you go to Williams-Sonoma or some shit they'll have $1500 sets of All-Clad cookware, and it'll only be like a 10 piece set or something. They say shit about how good the heat dispersion and shit is.
So my question is, do professional cooks use super expensive shit like this? Or do they just use cheap stainless steel? I can't imagine a kitchen shilling out thousands and thousands of dollars for cookware, no matter how famous it is. Especially considering the amount of abuse it goes through
I would ask the same question about knives too, but chefs usually own their own knives, don't they?
>tl;dr
Do professional chefs and cooks at "high end" restaurants use expensive cookware like All-Clad, or do they use cheaper commercial grade shit?
By what I mean is, when you go to Williams-Sonoma or some shit they'll have $1500 sets of All-Clad cookware, and it'll only be like a 10 piece set or something. They say shit about how good the heat dispersion and shit is.
So my question is, do professional cooks use super expensive shit like this? Or do they just use cheap stainless steel? I can't imagine a kitchen shilling out thousands and thousands of dollars for cookware, no matter how famous it is. Especially considering the amount of abuse it goes through
I would ask the same question about knives too, but chefs usually own their own knives, don't they?
>tl;dr
Do professional chefs and cooks at "high end" restaurants use expensive cookware like All-Clad, or do they use cheaper commercial grade shit?
