Braising pans are simple to clean and maintain and provide a typical service life of at least 10 years.

Braising pans come in various types and sizes, so knowing as many details on use ahead of time plays a key role in specifying the correct unit.

Braising pans, also called tilting skillets, are one of the most versatile pieces of equipment on the cook line and, as such, are very utilitarian. Although commonly lumped into the steamer category, these units do not cook with steam. 

Foodservice operators use cookware to both prepare and serve a variety of food items. Commercial cookware uses different types of materials and it comes in different sizes and configurations for various applications.

When selecting pots and pans, the material must be strong to withstand the rigors of constant heavy-duty use.

 Although stainless steel and aluminum cookware is generally dishwasher safe, hand washing will help preserve its appearance.

Although cookware preferences are typically chef-driven, there are a number of considerations when choosing materials, type and sizes.