Steam Kettle vs. Braising Pan: Which is Right for You?
When purchasing a new piece of equipment for your foodservice kitchen, it’s important to make an informed decision. This quick overview can help you get a better understanding of how steam kettles and braising pans work, so you can choose the piece of equipment that best meets your operation’s needs.
Steam Kettle
- Uses pressurized steam inside a stainless steel “jacket” to heat food items
- Most kettles heat to 250–300°F
- Great for preparing large amounts of stew, soup, stock and pasta; also browns meat effectively and quickly
- Holds food without drying or burning
- Available with direct steam, gas or electric heat sources
- Size options to fit a variety of operations’ needs
- May not be most effective for single-batch cooking
Braising Pan
- Flat-bottomed unit heated with gas or electricity
- Great for preparing soup, stew, sauce and much more
- Can be used for browning, sautéing and braising
- Flat surface and ability to reach high temperatures allow it to be used as a griddle or fryer
- Fewer size options available
Source: http://restaurant-hospitality.com/equipment/how-buy-steam-kettle-and-braising-pan?page=1
