Cookware & Bakeware

This Pujadas deep casserole is made from cast aluminium with a non-stick interior coating and a painted bronze exterior finish. The 240mm diameter and deeper profile make it a practical choice for dishes that benefit from longer, slower cooking with higher moisture evaporation — rice-based dishes, stews, and braised preparations in particular. The ground base ensures stable, even contact with the heat source.

Cast aluminium is a well-established material in professional kitchens for good reason. It distributes heat evenly across the base and sides, reducing the likelihood of hot spots that can catch sauces or burn rice. The impact-resistant construction holds up well in the kind of daily handling that lighter-gauge pans often struggle with, and the non-stick coating helps with both cooking performance and end-of-service cleaning.

From a practical standpoint, this pan offers a few straightforward advantages for kitchen teams:

• Even heat distribution reduces the need for constant stirring or repositioning
• Non-stick coating speeds up cleaning between services
• Durable cast construction resists warping under repeated thermal cycling
• Lidless design suits dishes that require controlled evaporation
• Bronze exterior finish gives a presentable appearance if serving directly to table

This pan is suitable for gas and solid-top ranges. It is worth confirming compatibility if you are working with induction hobs, as cast aluminium without a bonded ferrous base plate will not work on induction. The 240mm size is well suited to smaller batch cooking or à la carte service rather than large-volume production, where a bigger or heavier-gauge pan would be more appropriate.

This casserole works well in tapas restaurants, Spanish-style kitchens, or any operation regularly preparing rice dishes and slow-cooked stews in moderate volumes. If your service volumes are higher or you need a larger cooking surface, it is worth exploring other sizes within the Pujadas cast aluminium range.

If you are unsure whether this pan suits your hob type or service style, feel free to get in touch — we are happy to talk through the options.

The Vogue 280mm non-stick frying pan is a straightforward aluminium pan with a Teflon coating, designed to work across all hob types including induction. At 280mm in diameter it sits in a practical mid-size range — large enough for a couple of portions but manageable on a busy section without taking up unnecessary hob space.

In a commercial kitchen this kind of pan tends to be used hard across a full service, so the aluminium construction is worth noting. It conducts heat quickly and evenly, which helps with consistent cooking results, though aluminium is lighter-duty than cast iron or carbon steel. For high-heat searing or constant heavy use, a more robust pan may be worth considering. Where it earns its place is in lighter pan work — eggs, fish, sautéed vegetables, sauces — where the non-stick surface and quick heat response are genuine practical advantages.

• Non-stick Teflon coating reduces food adhesion and speeds up cleaning between covers
• Compatible with induction, gas, electric, and ceramic hobs
• Lightweight aluminium body reduces fatigue during longer service periods
• Quick heat-up supports faster turnaround on lighter pan dishes

It is worth being realistic about non-stick longevity in commercial use. Teflon coatings respond well to correct care — avoiding metal utensils and abrasive cleaning — but in a high-turnover environment they will wear faster than in a domestic setting. Having a small stock rotation in place is sensible practice.

If you are equipping a new section or replacing worn pans and want to talk through which sizes and pan types suit your menu best, the team is happy to help.

The Vogue 200mm stainless steel saute pan is a straightforward, professional-grade pan built for everyday commercial kitchen use. Constructed from 18/10 stainless steel with a welded stay-cool handle and full induction compatibility, it sits comfortably across gas, electric, and induction hobs without adaptation.

In a working kitchen environment, a pan this size is most commonly used for individual portions — finishing sauces, sautéing vegetables, or cooking to order during service. It is not a high-volume batch cooking pan, but for à la carte and café-style service it handles repeated daily use reliably. The 18/10 steel construction resists staining and holds up well to commercial dishwashing, which matters in kitchens where pans are cycled hard through a shift.

Practical advantages for kitchen teams include:

• Welded handle — no rivets to trap food debris or loosen over time
• Induction compatible — works across all common hob types without specifying separately
• 18/10 stainless steel — resists corrosion and discolouration with regular use
• Straightforward to clean and dishwasher safe
• Consistent weight and balance for single-handed service cooking

At 200mm diameter this pan is well suited to kitchens that need reliable, mid-sized cookware for portion cooking. It is not the right choice where large batch quantities are needed on the hob — for that, a larger diameter pan from the same range would be more practical. Similarly, kitchens requiring non-stick surfaces for delicate proteins should consider that separately, as this is bare stainless steel.

If you are equipping a new kitchen or replacing ageing cookware across a brigade, it is worth talking through quantities and sizes together — happy to help if useful.

This 12-litre stew pot from the Nisbets Essentials range is a practical, no-frills option for kitchens that need reliable cookware for soups, stews, stocks, and braised dishes. Constructed from stainless steel with an aluminium sandwich base, it is compatible with induction hobs as well as gas, electric, and ceramic cooking surfaces, which gives it broad versatility across different kitchen setups.

For day-to-day catering use, it sits comfortably in the mid-capacity range — well suited to small restaurants, cafés, pub kitchens, and contract catering operations where batches of this size are a regular part of service. It is not intended for high-volume bulk production, but for the kind of batch cooking that supports a standard service without the need for larger stockpot capacity.

The wide-diameter design makes stirring and monitoring contents straightforward during cooking, and the included lid with steam holes allows simmering without full pressure build-up. Practical operational benefits include:

• Works across all hob types including induction, removing the need for separate cookware sets
• Dishwasher safe, reducing cleaning time between services
• Lid included as standard, supporting low-and-slow cooking methods
• Stainless steel construction resists staining and odour absorption over time
• Aluminium sandwich base promotes even heat distribution across the base

At 2.5kg, the pot is manageable when empty but warrants care when full given the combined weight of liquid and ingredients. It is a straightforward piece of kit that will suit kitchens looking to build out or replace cookware without significant outlay.

If you are unsure whether this capacity is the right fit for your service volumes, or you need guidance on building a cookware set around your hob type, we are happy to help you work it through.

The Steelite Simplicity round eared dish is a straight-forward, versatile piece of oven-to-table cookware suited to a wide range of commercial food service operations. Made from alumina vitrified ceramic, these dishes are designed to move between preparation, cooking, and the pass without requiring a transfer to separate serving ware.

In a busy kitchen environment, the ability to take a dish from the freezer directly into the oven without risk of thermal shock is a practical time-saver during service. It removes a handling step, reduces the risk of breakage from temperature change, and keeps plated food presentation consistent. The white glaze and clean profile mean the dish presents well on the table without looking out of place in either a casual or a more formal dining setting.

From an operational standpoint, this range offers a few clear advantages for everyday service:

• Freezer-to-oven capability reduces prep handling and speeds up service
• Oven-to-table presentation removes the need for separate serving dishes
• Alumina vitrified ceramic construction is durable under repeated commercial use
• Lifetime edge chip warranty reflects the robust build quality of the range
• Supplied in a pack of 12, practical for batch stocking across a section

There are no special installation requirements — these are standard cookware items that fit into conventional commercial ovens and dishwashers. As with all ceramic cookware, they should be handled and stacked with care in a busy pot wash environment to minimise chipping over time, particularly on the ears.

This size is well suited to individual portion service — think gratin dishes, baked egg dishes, small casseroles, or desserts. It works across pub kitchens, hotel restaurants, and care catering environments where a smart, practical presentation is needed without excessive cost per cover. If your service requires a larger portion size or a deeper vessel, other sizes and formats are available within the Simplicity range.

If you are unsure which size or format best suits your menu and service style, our team is happy to help you work through the options.

The Pujadas 240mm aluminium paella pan is a straightforward, well-made piece of cookware intended for professional use. Constructed from pure aluminium, it is designed to distribute heat evenly across the base — a practical requirement for paella and other dishes that depend on consistent, controlled cooking rather than concentrated heat.

In a busy kitchen, the value of reliable cookware comes down to consistency and durability. The extra-thick base on this pan resists warping under repeated heating and cooling cycles, which helps maintain full contact with the heat source and keeps cooking times predictable during service. The aluminium construction conducts heat efficiently, which is useful when working at pace and managing multiple pans simultaneously.

A few points worth noting for day-to-day use:

• Thick base construction resists deformation over extended use
• Even heat distribution supports consistent results across the cooking surface
• Tubular stainless steel handles are heat-insulating, reducing burn risk during handling
• Four-rivet handle attachment provides a secure, stable grip under load
• Pure aluminium material is lightweight relative to cast alternatives

This pan works across gas and solid-top ranges. It is not suitable for induction hobs without an appropriate heat diffuser. As with all aluminium cookware, it is best hand-washed to preserve the surface and extend working life.

The 240mm diameter suits smaller-portion paella service, individual or sharing portions at the lower end of the scale, or as part of a set where multiple pan sizes are used to cover different portion sizes. Operators running high-volume or large-batch paella service may find a larger diameter pan more practical.

If you are building out a paella menu or equipping a kitchen for the first time, it is worth a conversation with the team to make sure you have the right combination of pan sizes for your expected covers.

The Churchill Igneous ramekin is part of the Art de Cuisine range, finished in a distinctive black with an exposed, unglazed stoneware base and a glazed upper body. The contrast between the raw base and the finished interior is intentional — it gives each piece a tactile, artisan quality that sits well on contemporary restaurant and café covers without looking overdressed.

In service, stoneware performs reliably as a ramekin material. It holds temperature reasonably well for short periods, making these suitable for presenting warm sides, sauces, or pre-portioned condiments alongside plated dishes. The robust construction handles regular kitchen use and commercial warewashing without the fragility you'd expect from more decorative tableware.

• Consistent black finish supports modern plating aesthetics
• Exposed stoneware base adds texture and visual interest on the plate
• Glazed interior is smooth and easy to clean
• Suitable for oven, microwave, and dishwasher use
• Sold in packs of 6, practical for batch replacement

These ramekins are best suited to restaurants, bistros, and cafés looking for a uniform, considered look across their tableware. The 90mm size is a practical all-rounder for sauces, dips, and small accompaniments. Operations running high covers may want to consider stocking additional packs to maintain consistent presentation through a full service.

If you'd like to discuss how these fit alongside other pieces in the Igneous range, or want guidance on quantities for your covers, we're happy to help.

The Vogue 300mm sauté pan is a straightforward, well-built piece of cookware intended for daily use in professional kitchens. Constructed from 18/10 stainless steel with an aluminium-encapsulated base, it is designed to distribute heat evenly and hold up to the pace of a working service — whether you're sautéing vegetables, pan-frying proteins, or finishing a flambé at the pass.

In a busy kitchen environment, cookware takes a great deal of punishment. The welded handle construction on this pan avoids the weak points common to riveted alternatives, and the stay-cool design helps reduce the risk of burns when repositioning during service. The hanging hole in the handle allows the pan to be stored on a pot rail, keeping it accessible without taking up shelf or drawer space.

Practically, this pan suits a range of kitchen setups:

• Induction compatible, so it works across gas, electric, and induction hob types
• Dishwasher and utensil-washer safe, simplifying end-of-service cleaning
• Welded handle reduces maintenance issues compared with riveted fittings
• Suitable for direct flame, solid top, and induction ranges
• Hanging hole supports space-efficient pot rail storage

At 300mm, this is a mid-sized sauté pan well suited to à la carte services where individual portions or small batch cooking is the norm. It is less appropriate for high-volume batch work where a larger pan or a straight-sided rondeau would be more efficient. Lids are sold separately, which is worth factoring in if covered cooking or resting is part of your workflow.

If you're building out a cookware set or are unsure whether this size is right for your range and service style, the team is happy to talk it through with you.

The Pavoni honeycomb silicone mould is a single-cavity pastry mould designed to produce cleanly defined honeycomb-shaped desserts and confections. It is part of Pavoni's professional silicone range and is made from food-grade silicone throughout.

In a busy pastry section, consistency of presentation matters. This mould produces a uniform honeycomb impression each time, which is useful when plating multiple covers to the same standard. The silicone construction means the set product releases cleanly without the need for heavy greasing, which helps maintain the definition of the pattern on delicate mousses, panna cottas, or set creams.

Practically speaking, the mould moves comfortably between oven and blast chiller without needing to transfer the product to a different vessel. This reduces handling at a stage when the product is most fragile. Key practical points:

• Flexible silicone allows clean demoulding of delicate or set preparations
• Compatible with oven baking and blast chilling in the same vessel
• No heavy greasing required — reduces prep time and keeps edges sharp
• Easy to clean by hand or in a commercial dishwasher

This mould is well suited to patisserie sections, restaurant dessert preparation, and hotel banqueting kitchens producing plated desserts in volume. It is a single large cavity rather than a multi-portion tray, so it is best used where the finished product is portioned after setting rather than demoulded as individual serves. For operations needing multiple individual portions from a single mould, a multi-cavity format may be more practical.

If you are building out a pastry section and want to discuss which mould formats best suit your menu and service volume, the team is happy to help.

The Churchill Stonecast Hints rectangular baking dish is a glazed super vitrified stoneware piece designed to move directly from the oven to the table without requiring a transfer to a separate serving vessel. It belongs to Churchill's Stonecast Hints range, which uses a white stoneware body decorated with hand-applied indigo speckles and rim detailing. Because the decoration is applied by hand, no two dishes are identical — a practical characteristic that gives the range a degree of individuality on the pass without any additional effort from the kitchen.

In operational terms, the dish suits kitchens where individual portions or sharing plates are finished and presented in the same vessel. The super vitrified construction is appreciably more resistant to chipping and crazing than standard stoneware, which matters when a piece is in daily rotation through service, rack storage, and regular dishwasher cycles. The 3-litre capacity makes it well suited to sharing portions or larger individual bakes — gratins, roasted vegetables, fish fillets, and similar dishes benefit from the length and depth the dish provides.

The practical case for this format comes down to a handful of straightforward operational points:

• Eliminates the plating transfer step, reducing the risk of dishes arriving at the table looking disturbed
• Reduces the number of items going through the wash at the end of service
• Hand-decorated finish adds table character without requiring additional garnish work
• Super vitrified material handles the mechanical stresses of commercial use more reliably than standard ceramic
• Sold in packs of two, supporting rotation across a service period

These dishes are not suitable for direct flame or induction use. The 180°C temperature rating should be observed — they are finishing and presentation pieces rather than high-heat roasting pans, and pushing beyond that rating risks compromising the glaze over time.

The Stonecast Hints range is a practical fit for casual dining restaurants, gastropubs, and operators who want a rustic or artisan aesthetic on the table without committing to fully bespoke tableware. For sites that need a deeper vessel or higher-volume batch formats, other sizes within the wider Stonecast range are worth considering.

If you are building out a tableware scheme and want to talk through how this range sits alongside your existing covers, the team is happy to have that conversation.

This oval proving basket from Vogue is a simple, practical tool for bakers who want dough to hold its shape through the final prove. Made from natural rattan, it supports the structure of the loaf as it rises and imparts a characteristic spiral imprint on the surface, which sets into the crust during baking to give finished loaves a clean, artisan appearance.

In a bakery or kitchen producing hand-shaped breads, a proving basket removes the guesswork from the final stage of fermentation. Rather than relying on a cloth-lined bowl or a shaped tin, the basket holds the dough in a consistent form and allows air to circulate around the surface, helping to develop a firmer outer skin before the bake.

A light dusting of flour before loading is all the preparation required. After use, allow any residual dough to dry fully, then brush out — rattan baskets should not be soaked or put through a dishwasher, as prolonged moisture will shorten the life of the material. At 200g it is lightweight and the oval format stacks neatly, so storage is straightforward even in compact prep areas.

This size is well suited to standard oval loaves at typical artisan portion weights. Kitchens producing larger batches or a wider range of loaf sizes may find it worth having several baskets of different formats to hand.

If you are setting up a bread programme and would like guidance on which basket sizes and quantities make sense for your output, the team is happy to help you work through the options.

The Pujadas Black Series deep casserole is a straight-sided, heavy-duty cooking vessel designed for daily use in professional kitchens. At 320mm diameter, it sits in the larger end of the casserole range and is well suited to batch cooking, braising, and slow-cooked dishes where volume and even heat distribution matter. It is supplied without a lid, so operators should factor that in when ordering if a covered cooking method is required.

In a working kitchen environment, this kind of pan earns its place through durability and consistency. The Black Series construction is designed to withstand the repeated heating cycles, physical knocks, and regular cleaning that commercial cookware faces day to day. It performs reliably across gas, electric solid-top, and induction surfaces, making it a practical choice for kitchens with mixed or changing hob setups.

Practically, a pan at this size is commonly used for:

• Braised meat dishes cooked and held ahead of service
• Large-batch soups, stews, and sauces
• Vegetable or grain preparation in volume
• Carry-over cooking where retained heat is useful

Being supplied without a lid keeps the cost straightforward for operators who already hold compatible lids or who primarily use this pan for open cooking and reduction work. Where covered cooking is a regular requirement, a matching lid should be ordered alongside.

This size suits medium to high-volume operations — restaurants, contract catering, and hotel kitchens where a single pan needs to handle meaningful portions in one batch. For lighter-volume or smaller brigade kitchens, a smaller diameter from the same range may be more practical to handle and store.

If you are unsure whether this size fits your typical batch quantities or hob setup, the team is happy to talk it through before you order.

The Churchill Stonecast Oval Eared Dishes are part of Churchill's well-established Stonecast range — a collection designed specifically for professional food service environments. Finished in Barley White with a hand-painted rim and kiln-reactive speckled glaze, each piece carries a natural, slightly irregular character that suits contemporary plating styles without looking contrived. The super vitrified ceramic construction meets commercial durability standards and is intended for repeated daily use across multiple services.

In a working kitchen, the oval format lends itself to side portions, roasted or braised vegetables, gratin preparations, and sharing-style starters or accompaniments. The eared handles give kitchen staff a reliable grip point when moving dishes from the oven or pass, and allow front-of-house staff to carry and place dishes confidently without additional serving equipment. This direct oven-to-table capability supports a cleaner service flow and reduces the need for separate presentation vessels.

• Eared handles provide a secure grip during plating and table service
• Kiln-reactive glaze gives each piece a consistent, handcrafted appearance
• Suitable for conventional and combi oven use with direct-to-table presentation
• Super vitrified ceramic construction resists chipping under commercial daily use
• Dishwasher safe for efficient turnaround between covers

Being ceramic, these dishes are not suitable for direct flame or induction hobs. Operators should avoid sudden, extreme temperature changes, as this can cause thermal shock — allow dishes to come to room temperature before transferring between very cold and very hot environments where possible. The 232mm length is the larger format available in this eared dish style; a smaller option exists within the range for lighter accompaniment portions if your menu calls for it.

These dishes are a practical choice for restaurants, gastro pubs, and hotel dining rooms where presentation consistency matters and the menu includes side dishes or shared plates. They are less well suited to high-volume canteen or welfare catering environments where heavier stoneware or melamine may hold up better under more intensive handling. The pack of six offers a sensible starting quantity for assessing how the format works within your existing table layout and crockery set before ordering larger volumes.

If you'd like to talk through which size or finish fits your menu format and service style, the team is glad to help you work it out.

The Matfer Bourgeat Classe Chef is a professional non-stick frying pan designed for regular use in commercial kitchen environments. Built on an aluminium body with a four-coat non-stick surface, it offers consistent heat distribution and a cooking surface intended to hold up over sustained daily use rather than the lighter demands of occasional service.

In a working kitchen the multi-coat finish makes a practical difference. It reduces the need for excessive fats or oils, supports cleaner release of delicate proteins and eggs, and makes wiping down between services quicker. The 280mm diameter suits a wide range of tasks — from sautéing portions of vegetables to finishing individual meat dishes — without the weight penalty that can come with larger pans.

• Four-coat non-stick surface for extended service life and easy release
• Aluminium construction supports even heat distribution across the base
• Suitable for gas and solid-top ranges commonly found in commercial kitchens
• 280mm diameter handles standard single-portion and small-batch cookery
• Smooth interior aids quick wipe-down between covers

It is worth noting that non-stick pans of any specification require reasonable care to preserve the coating — metal utensils and abrasive cleaning materials will shorten the working life of any coated surface, and this pan is no exception. It is not intended for high-temperature searing tasks where an uncoated carbon steel or cast iron pan would typically be the more appropriate choice.

This pan is well suited to kitchens running regular à la carte service, hotel breakfast operations, or anywhere a reliable non-stick surface is needed for daily egg, fish, or delicate protein work. If your operation demands heavier output or very high heat throughout a long service, it is worth considering whether a more robust pan specification would better match your usage pattern.

If you are equipping a new kitchen or replacing cookware across a brigade, we are happy to talk through which sizes and surface types make the most sense for your menu and service style.

This Vogue fry pan uses a tri-wall construction — an aluminium thermocore sandwiched between stainless steel layers with a copper exterior coating — to deliver consistent, even heat across the cooking surface. The aluminium core conducts heat quickly and distributes it uniformly, reducing the risk of hotspots that cause uneven cooking. The induction-compatible base means it works across a range of heat sources, giving kitchen operators flexibility without needing dedicated cookware for different stations.

In a working kitchen environment, the pan's construction supports reliable performance across a full service period. The even heat distribution is particularly useful when cooking proteins or delicate sauces where temperature consistency matters. The riveted stay-cool handles reduce interruption during busy service, and the brushed interior finish is practical to clean down at the end of service.

Key practical characteristics worth noting:

• Tri-wall construction reduces hotspots for more consistent cooking results
• Induction-compatible base suits mixed hob environments
• Riveted handles stay cool during service, reducing handling risk
• Mirror-polished copper exterior is hardwearing and resists surface wear
• Brushed interior finish is straightforward to clean and maintain

At this size, the pan is well suited to à la carte cooking, sauce work, and single-portion or small-batch preparation. It is not intended for high-volume batch cooking or extended braising; for larger throughput requirements, a bigger or heavier-gauge pan would be more appropriate.

This pan suits professional kitchens where presentation and cooking consistency both matter — particularly in restaurant or hotel environments where copper cookware may also contribute to front-of-house service. It is less suited to high-turnover canteen or production kitchen use where a more utilitarian pan would see better return.

If you are building out a new cookware set or replacing existing pans and want a steer on what would work best for your service style, the team is happy to help you think it through.

The Pujadas Bronze Deep Casserole is a cast aluminium cooking vessel from Pujadas's established bronze cookware range. Designed without a lid, it is intended for dishes that benefit from open, high-evaporation cooking — rice, stews, braised dishes, and similar preparations where moisture reduction is part of the cooking process. The ground base ensures flat, consistent contact with the heat source, and the exterior carries a bronze-toned painted finish.

Cast aluminium offers practical advantages in a working kitchen. It heats evenly and retains that heat well through the cooking process, which helps maintain consistency when cooking larger batches. The material is impact-resistant and holds its shape under the day-to-day handling that commercial cookware routinely faces. The non-stick interior surface reduces food adhesion, which matters both during cooking and when it comes to cleaning down at the end of service.

• Even heat distribution supports consistent results across the full base
• Non-stick interior reduces sticking and speeds up post-service cleaning
• Impact-resistant cast construction handles regular kitchen use without deforming
• Open design suits dishes requiring evaporation and reduction
• Ground base ensures stable contact on flat heat sources

This is a direct-heat cookware item. It is worth confirming compatibility with your specific hob type — cast aluminium performs well on gas and standard electric, but induction compatibility should be verified before purchase. The 200mm diameter makes it appropriate for single-portion or small-batch cooking rather than bulk production.

This casserole suits smaller operations — tapas kitchens, Spanish or Mediterranean restaurants, and catering teams preparing individual or two-portion dishes to order. For higher-volume sites requiring larger batch cooking, a bigger vessel from the same range or a heavier-gauge option may be more practical.

If you are unsure whether this size fits your service style, or want to compare it against other options in the Pujadas range, the team is happy to help you work through it.

The Pavoni 250x80mm silicone mould is a single-cavity professional baking mould designed for shaping desserts, entremets, terrines, and structured pastry work. Made from food-grade silicone, it produces a clean, consistent form across repeated bakes — useful wherever presentation and uniformity matter.

In a pastry section or dessert production kitchen, this kind of mould earns its place through reliability rather than novelty. Silicone handles the transition from oven to blast chiller without issue, which means a batch can move through cooking, chilling, and storage without being transferred to a different vessel. That small operational detail reduces handling time and the risk of damaging delicate set desserts mid-process.

The practical advantages in day-to-day use are straightforward:

• Flexible walls make demoulding clean and controlled, reducing product loss on intricate or fragile items
• Compatible with oven and blast chiller use, removing the need for vessel changes between stages
• Non-stick surface requires minimal preparation and simplifies cleaning between runs
• Consistent cavity dimensions support portion uniformity across a production batch

This is a single-cavity mould, so it suits smaller-batch or made-to-order dessert production rather than high-volume continuous output. For kitchens producing larger quantities, it is worth considering multi-cavity alternatives that offer better throughput per tray space.

It is well suited to hotel pastry kitchens, restaurant dessert sections, and specialist patisserie operations where finish quality and consistency are priorities. Less suited to very high-volume production environments where speed of output takes precedence over individual presentation.

If you are building a dessert production workflow or selecting moulds across several formats, the team is happy to talk through which options make practical sense for your setup.

The De Buyer Inocuivre 18cm saucepan is a traditional copper pan from a French manufacturer with a long-established reputation in professional cookware. It is constructed predominantly from copper, which conducts heat rapidly and evenly across the base and sides — a characteristic that makes copper saucepans particularly well suited to sauce work, reductions, and preparations where precise temperature control matters.

In a kitchen environment, that responsiveness is the primary operational advantage. Copper reacts quickly to changes in heat input, which helps chefs maintain more accurate control during delicate cooking stages than is typically possible with stainless or aluminium alternatives. The brass handle is fixed rather than welded and is a practical choice in professional use — brass handles remain cooler than the pan body and are robust under regular kitchen conditions.

A few practical points worth noting before purchasing:

• Copper cookware requires more attentive maintenance than stainless — periodic retinning may be needed over time if the interior lining wears
• This pan is not suitable for induction hobs
• At just under a kilogram, it is well balanced for its size and manageable for most service environments
• The 2.5-litre capacity suits individual sauce preparation rather than batch cooking

This pan is best suited to à la carte kitchens, fine dining operations, or finishing stations where temperature precision and pan responsiveness are valued over volume output. It is not a batch-production tool — for higher-volume sauce work, a larger or heavier-gauge option would be more appropriate.

If you are building a copper batterie or are unsure whether this size fits your workflow, our team is happy to talk through the options with you.

The Steelite Simplicity oval eared dish is a practical piece of oven-to-table cookware made from alumina vitrified ceramic — a dense, hard-wearing material commonly used in professional foodservice for its durability and clean appearance. The oval format with twin handles suits a range of baked and braised dishes, from individual gratins and lasagnes to roasted vegetables and cassoulet-style preparations.

In a working kitchen, the ability to take a dish directly from freezer to oven without the risk of thermal cracking is a genuine operational advantage. It removes the need to transfer food between vessels, reduces washing up, and allows dishes to be prepped and held cold before going straight into service — a practical gain during a busy lunch or dinner period. The white finish presents well on the table, meaning the same piece serves throughout the process from oven to cover.

A few practical considerations worth noting:

• Alumina vitrified ceramic is robust but should be handled with care to avoid impact chipping on edges
• The lifetime edge chip warranty from Steelite provides useful reassurance in a high-throughput environment
• Suitable for dishwasher use, which supports efficient turnaround between covers
• The oval shape works well for individual portions or shared side dishes depending on service style
• Supplied in a pack of six, which suits most table configurations and allows for a working float

These dishes are well suited to restaurants, bistros, gastropubs, and hotel kitchens where oven-to-table presentation is part of the service offer. They work equally well in prep kitchens where food is finished and plated in the same vessel. If your operation requires larger batch sizes or heavier-duty cookware for extended oven use, it is worth reviewing the wider Steelite Simplicity range before committing to a quantity order.

If you are building out a cookware specification or want to confirm suitability for your service style, the team is happy to help before you place your order.

The De Buyer Inocuivre 10cm mini saucepan is a small copper pan built for precision work. Constructed primarily from copper with a brass handle, it is designed for tasks where accurate heat control matters — reducing sauces, warming small volumes, or finishing preparations that need careful temperature management rather than bulk capacity.

Copper conducts heat rapidly and distributes it evenly across the base and sides, which makes it well suited to delicate cookwork. In a professional kitchen, this translates to tighter control over sauces, custards, and reductions where hot spots or sluggish response would cause problems. The pan heats and responds to temperature changes quickly, which is a practical advantage when working at pace during service.

At this size, the pan is commonly used for individual portions, tableside presentation, or mise en place tasks alongside the main cooking line. The brass handle adds durability and gives it a finished appearance that makes it suitable for oven-to-table service where the pan itself is brought to the guest.

• Copper construction delivers fast, even heat distribution for precise cookwork
• Brass handle withstands repeated professional use without degrading
• Compact size suits individual portion work, saucing, and presentation
• Compatible with gas, electric, and solid-top ranges
• Suitable for oven use and oven-to-table service

One point worth noting: copper cookware of this type is not compatible with induction hobs. If your kitchen runs primarily on induction, this pan will not be suitable, and an alternative material would be needed.

If you are building out a copper batterie or have questions about which pan sizes suit your service style, the team is happy to talk it through before you order.

This is a full-size gastronorm baking sheet from Vogue, made from aluminium with a Teflon platinum non-stick coating. It fits the standard 1/1 GN footprint, which means it drops straight into most commercial ovens and can also be stored flat in gastronorm-compatible refrigeration or proving units without any adaptation.

In a busy kitchen, non-stick coating earns its keep most noticeably during service prep and turnaround. Baked goods release cleanly without needing to grease the tray between batches, which saves time and keeps the surface in better condition over repeated use. The aluminium construction conducts heat evenly, which supports consistent results across the whole tray rather than hot spots at the edges.

• Non-stick Teflon coating allows clean food release without additional greasing
• 1/1 GN sizing fits directly into standard commercial ovens and gastronorm storage
• Aluminium construction promotes even heat distribution across the baking surface
• Smooth coated surface is straightforward to wipe down between uses
• Lightweight at 850g, making it easy to handle during high-volume batch baking

It is worth noting that non-stick coatings require some care to maintain. Metal utensils and abrasive scourers will degrade the surface over time, so hand washing and nylon or silicone tools are advisable. The tray is not intended for use under a salamander or direct flame.

This sheet suits bakeries, hotel kitchens, school catering, and any operation producing regular batches of pastries, bread rolls, or similar goods. It is a practical everyday tray rather than a heavy-gauge specialist item — operations running continuous high-temperature cycles across multiple shifts may find a heavier-duty option more appropriate for longevity.

If you are unsure whether this tray suits your oven configuration or production volumes, the team is happy to point you in the right direction.

The De Buyer Inocuivre 16cm saute pan is a traditionally constructed copper pan with a solid brass handle, designed for professional kitchens where precise heat control matters. Built from copper, it offers the kind of responsive, even heat distribution that makes it well suited to sauces, reductions, and other preparations where temperature management is critical.

Copper conducts heat far more efficiently than stainless steel or aluminium, which means the pan responds quickly to changes in burner intensity. In a busy service environment, this translates into greater control during delicate cooking stages — reducing the risk of catching a sauce or overshooting a temperature. The 1 litre capacity makes this a small but practical pan for single-portion work, accompaniments, or mise en place tasks at the stove.

A few things worth noting before purchasing:

• Copper requires more attentive care than stainless steel — avoid abrasive cleaners that may damage the finish
• The brass handle will become hot during use; cloth or a handle guard is essential
• This pan is not suitable for induction hobs — it works on gas, electric, and solid fuel ranges
• At this size, it is a specialist tool rather than a general-purpose pan

The Inocuivre range suits kitchens where classical French techniques are central to the menu, or where front-of-house finishing and presentation cookware is part of the dining concept. At 16cm, this is a supporting pan rather than a workhorse piece — it fits naturally alongside a broader batterie de cuisine. For higher-volume sauce work, larger capacities within the range may be more appropriate.

If you are building out a copper batterie or have questions about whether this size fits your service style, we are happy to talk it through.

The Pujadas 400x300 perforated confectionery tray is a professional-grade baking tray designed for pastry, confectionery, and general baked goods production in commercial kitchen environments. The perforated base allows air to circulate beneath the product during baking, promoting more even heat distribution and helping to achieve a consistent finish across the full surface of the tray.

In a working pastry section or bakery kitchen, consistent results matter — particularly when running multiple trays through an oven simultaneously. The perforated design reduces the risk of soft or uneven bases on pastries, tarts, and similar confectionery items, which can otherwise be a recurring issue with solid-base trays in high-throughput service settings.

Practical day-to-day advantages include:

• Improved airflow beneath baked goods for more even base colour and texture
• Suitable for use with a wide range of pastry and confectionery products
• Straightforward to clean and stack between service periods
• Robust enough for regular daily use in a professional kitchen
• Compatible with standard 400x300 oven configurations and rack systems

At 400x300mm, this tray fits comfortably within most countertop and deck ovens sized for that footprint, as well as many combi ovens and proofing cabinets that accept half-size or equivalent trays. It is worth confirming compatibility with your specific oven before ordering if you are running non-standard rack configurations.

This tray is well suited to patisserie operations, hotel kitchens, restaurant pastry sections, and bakery production environments where consistent baking quality is a daily requirement. For higher-volume sites producing large batches continuously, it may be worth considering a heavier-duty or larger-format alternative from the range.

If you are unsure whether this tray is the right fit for your oven setup or production needs, the team is happy to help you work through the options.

The Matfer Bourgeat Exoglass bread mould is a professional baking mould made from Exoglass, a composite material developed specifically for commercial food production. Unlike traditional tinned steel or aluminium moulds, Exoglass does not rust, does not require seasoning, and holds its shape consistently over extended use. The result is a mould that performs predictably from the first bake and continues to do so through a high volume of bake cycles.

In a busy production kitchen or bakery environment, consistency matters as much as capacity. This mould delivers even heat distribution and reliable release without the need for greasing in most applications, which helps reduce preparation time and keeps the baking process straightforward during busy service periods. The material is stable at commercial oven temperatures and does not warp or degrade with repeated thermal cycling.

• No greasing required for most applications, saving prep time at volume
• Dishwasher safe, reducing cleaning time between bake runs
• Unbreakable composite construction suited to daily commercial handling
• Consistent shape retention supports uniform loaf presentation
• Non-reactive material suitable for a wide range of dough types

At 195mm in length, this is a compact mould suited to individual portions, small loaves, or speciality bread formats. It is well suited to hotel kitchens, restaurant bakery sections, and catering operations producing individual portions at scale. For operations requiring larger loaf formats or higher-volume bake runs, larger moulds within the Exoglass range are available.

If you are equipping a baking section and want to discuss quantities, formats, or how this fits alongside other bakeware in your setup, we are happy to help.

The Matfer Bourgeat Tradition saucepan is a straightforward piece of professional cookware built around a Japanese steel cooking surface and an aluminium sandwich base. The Japanese steel interior provides an even, responsive cooking plane, while the sandwiched aluminium core improves heat distribution across the base — reducing the hot spots that cause sauces and stocks to catch during sustained service periods.

At this diameter and capacity, the pan is intended for high-volume hob work rather than occasional use. Whether it's running a sauce station through a busy dinner service, batch-cooking stocks, or holding reductions over a prolonged period, the construction is built to cope with daily repetitive use without warping or degrading. The stainless steel finish resists staining and stands up reliably to commercial washing cycles.

From an operational standpoint, the practical advantages are:

• Aluminium sandwich base promotes even heat distribution and reduces the risk of scorching
• Stainless steel construction is durable, hygienic, and straightforward to clean
• Elongated stainless steel handle allows confident movement around a busy pass
• Compatible with most commercial hob types, including induction where the base is suitably bonded

One practical consideration at this size: the pan benefits from a burner or induction zone that can cover the base evenly. Undersized rings will compromise heat distribution and partly negate the advantage of the sandwich base. At 5kg before any contents are added, it is also worth thinking about how frequently kitchen staff will be lifting and manoeuvring it during service.

This pan suits operations running consistent, high-volume sauce or stock work — professional kitchens, contract catering, and hotel operations where a large, reliable vessel is in daily use. For kitchens with lighter or less frequent saucepan demands, smaller pans within the Tradition range may be a more practical and cost-appropriate fit.

If you're building out a batterie de cuisine or want to work through which sizes and quantities suit your specific operation, the team is always glad to talk it through.

These elbow-length leather mitts from Matfer Bourgeat are a straightforward piece of hand and forearm protection designed for oven work in commercial bakery and kitchen environments. Reaching to approximately 430mm in length, they provide coverage well beyond the wrist, which matters when reaching into deck ovens, rack ovens, or any deep oven cavity where a standard oven cloth falls short.

Leather is a well-proven material for this application. It holds up to repeated exposure to dry oven heat, resists minor abrasions from oven racks and trays, and remains practical to use with bulky bakeware. The extended length reduces the risk of forearm contact with oven door edges or interior surfaces during service — a common source of minor burns when operators are working quickly under pressure.

Practical advantages for kitchen teams include:

• Elbow-length coverage for safer reach into deep oven cavities
• Leather construction that withstands sustained daily use
• Sold in pairs, ready for immediate use
• Suitable for handling hot trays, tins, and bakeware
• Straightforward to store on a hook or rail between uses

These mitts are best suited to bakeries, hotel kitchens, and catering operations where deck ovens or rack ovens are in regular use. For kitchens handling very high-temperature steam work or frequent contact with wet heat, a specialist steam-rated glove may be more appropriate — leather mitts are designed primarily for dry oven heat.

If you are unsure whether these are the right choice for your specific oven type or working environment, the team is happy to help you work through the options.

The Vogue double oven glove is a straightforward, practical piece of hand protection for commercial kitchen use. Made from 100% cotton and running to 896mm in length, it covers both hands simultaneously, which is useful when lifting larger or heavier items such as gastronorm trays, sheet pans, or roasting vessels where a single mitt would leave one hand exposed.

In a busy kitchen, having both hands protected at once makes a practical difference — you can move items with more stability and confidence, particularly when dealing with full trays at the end of a service. The length provides reasonable forearm coverage, reducing the risk of catches from oven edges or hot rack runners.

• Covers both hands simultaneously for safer handling of large trays and pans
• 100% cotton construction offers a degree of breathability during use
• Integrated hanging hook for quick access and tidy storage
• Machine washable, supporting straightforward hygiene maintenance
• Suited to general oven work, hot tray handling, and similar kitchen tasks

Being cotton, this glove is best suited to dry heat tasks. It is not designed for contact with wet steam or prolonged exposure to very high-temperature surfaces, where a purpose-built silicone or specialist heat-resistant glove would be more appropriate. It is worth keeping several pairs in rotation given the frequency of washing in a working kitchen.

This glove is well suited to smaller operations, café kitchens, and general-purpose use in larger kitchens as an everyday handling aid. For environments where staff are regularly working with high-heat equipment or steam-intensive tasks, it is worth discussing whether a heavier-duty protection option would be more suitable.

If you are unsure which type of oven protection is right for your kitchen's workflow, feel free to get in touch — it is a small detail that is worth getting right.

The Pujadas 600x400 perforated confectionery tray is a standard Gastronorm-footprint baking tray designed for professional patisserie, confectionery, and general bakery production. The perforated base allows air to circulate beneath whatever is being baked, promoting more even heat distribution across the product and helping to avoid the soft, underbaked bases that can be a persistent problem on solid sheet trays.

In a busy production kitchen or bakery, consistency matters as much as speed. Perforated trays are commonly used for pastries, choux, biscuits, and other confectionery items where a dry, evenly baked base is part of the finished quality standard. They also find regular use for cooling and draining, where airflow beneath the product is useful during post-bake handling.

• Promotes even base baking by allowing airflow beneath the product
• Suitable for pastries, choux, biscuits, and confectionery lines
• Standard 600x400 footprint fits most commercial deck and convection ovens
• Practical for cooling and draining as well as baking
• Robust enough for repeated daily use in a production environment

The 600x400 size is the most widely used tray format in commercial baking and will fit the majority of deck ovens, convection ovens, and proving cabinets designed around Gastronorm or standard Euro-tray dimensions. It is worth confirming your oven's internal rack spacing and tray runner width before ordering, particularly in older or non-standard equipment.

This tray is well suited to patisseries, hotel kitchens, contract caterers, and any operation producing baked goods at volume. For sites requiring larger batch production or heavier-gauge trays for high-turnover use, options with a more substantial construction may be worth considering.

If you are fitting out a baking section or want to discuss tray compatibility with your existing oven setup, the team is happy to help.

These Olympia Whiteware ramekins are a straightforward, practical piece of tableware — a small, straight-sided porcelain dish used across a wide range of commercial kitchen and front-of-house applications. From serving sauces, dips and condiments to presenting small desserts or mise en place portions, the 80mm ramekin is one of the most consistently used items in both casual dining and more formal service settings.

The ramekins are made from fully vitrified porcelain, which means the body is dense and non-porous, giving good resistance to staining and crazing over time. Rolled and strengthened edges provide a degree of chip resistance that holds up reasonably well in busy wash-up environments, though as with all porcelain, rough handling or stacking without care will cause wear. The clean, pure white finish works across most crockery ranges and table settings without clashing.

From an operational standpoint, these ramekins offer several practical advantages for kitchen and front-of-house teams:

• Stackable design reduces storage footprint in tight service stations
• Oven, microwave, dishwasher, and freezer safe for flexible preparation workflows
• Consistent white finish suits a wide range of table settings and presentation styles
• Sold in a pack of 12, giving a practical opening quantity for most operations
• Vitrified body supports durability through repeated high-temperature wash cycles

There are no complex installation considerations with a product of this type — though it is worth factoring in storage depth when ordering at volume, given the pack weight. For operations running high cover counts, ordering in multiples of a pack from the outset tends to be more cost-effective than topping up frequently.

These ramekins are well suited to cafés, canteens, casual dining restaurants, hotels, and contract catering operations where a reliable, presentable, mid-range whiteware option is needed at a sensible price point. They are not a premium fine-dining piece, but they perform consistently in environments where durability and practicality matter more than a prestige finish.

If you are unsure how many to order for your cover count, or whether this size is right for your intended use, the team is happy to talk it through.