Behind the Knife - tools, food, and the secret lives of chefs

Burning Questions: Can I Buy at a Restaurant Supply Store If I'm Not a Chef? Part Four

A showroom at North Pittsburgh Equipment.

Here’s our last installment before the major profile and Tool of the Week giveaway tomorrow:

Says Californian Carrie Padgett, “My husband and I are both foodies and good cooks, and I often buy equipment at restaurant supply stores simply because the product is built to withstand heavy use, so I know it can stand up to my home kitchen abuse. I do have to weigh the cost factor, since professional equipment can be considerably more expensive. But when it comes to durability for often used items, professional quality is the way to go.

“The professional quality tools we consider indispensable are knives and thermometers,” she continues. “We’ve ruined too many dishes with cheap, inaccurate thermometers. For cookware, we buy the best home quality we can afford and are right now considering if we want Calphalon or All-Clad and are leaning toward the All-Clad.

“For simple tools, like basting brushes, tongs, spatulas, etc., we buy good quality but not super expensive since we tend to wear them out. Plus, my husband has a habit of taking our home tools when he cooks at work or church or friend’s homes and then leaves them.”

Next, Mark Leonard, a home cook in Sacramento, has loads of good tips: “First, call ahead and make sure they sell to the public; they may only be open to the public at certain times,” he notes. “If there are several in your city, check out each and take notes on prices of a number of items. I’ve found that prices can vary widely for the same items, with some stores’ prices not much of a savings over traditional retail outlets. Also check prices against online sources such as Amazon; just because something is at a restaurant supply store doesn’t mean its the best deal.

“Another tip is to measure your oven before you go since full-size hotel pans and sheet pans won’t fit in most home ovens,” he says. “But half-size ones will and are a great deal and very versatile and a one-third-size hotel pan with a matching rack makes a fantastic and ridiculously cheap roasting pan for chickens and small roasts. If you’re shopping for pots and pans, keep in mind that many you will find are aluminum and therefore not suitable for acidic foods. Also, lids are sold separately so be sure to consider the price for both the lid and the pot to make sure its actually a good deal.”

And finally: “With glassware and plates, find out what the minimum order is —usually a case of at least a dozen — and go in on it with some friends if you don’t need the full amount. One of the best deals I’ve found at restaurant supply stores is on knives. I’ve seen a Cooks Illustrated’s top rated chef’s knife and slicing knife for under $20. Non-stick cookware is also often a great deal, and I’ve found those pans to be higher quality than regular consumer models. Also ask about any regular sales. One supply store near me has an annual 1/2 price sale and I’ll hold off on purchases of pricier items until that sale.”

Tomorrow we unveil a very special Chef Profile coupled with a Tool of the Week. For now, however, comment on this: What one tool have you seen a professional chef use — in person or on TV — that you would kill to own?