Samuel Groves

The Samuel Groves Copper Core 5-Ply Sauté Pan is a piece of professional cookware built from a fully bonded five-layer construction combining copper, aluminium, and stainless steel throughout the body — not just the base. That full construction matters in practice: heat spreads evenly across the base and up the lower sidewalls, which is where sauces catch and reductions become unpredictable if the pan is inconsistent.

The copper and aluminium layers respond quickly to changes in hob temperature, which helps during the kind of precise, reactive cooking that à la carte service demands. The stainless steel exterior is hardwearing, straightforward to clean down after service, and compatible with induction as well as gas and electric hobs — useful in kitchens where hob types vary across sections or where a setup change is planned.

From an operational standpoint, this construction offers a few practical advantages worth noting:

• Even heat across base and sidewalls reduces hot spots and caught sauces
• Quick thermal response supports precise, reactive cooking during service
• Induction-compatible exterior gives flexibility across hob types
• Helper handle allows safe two-handed transfer when the pan is loaded
• Stainless steel exterior holds up to regular commercial handling and cleaning

At 260mm, this pan is well suited to sauce work, sautéing, and finishing rather than bulk preparation. It fits naturally into a brigade kitchen as a dedicated sauce or garnish pan. For operations needing higher-capacity cookware or heavier-gauge construction for sustained volume cooking, larger options are available within the range.

If you are putting together a cookware specification or replacing individual pieces and would like to talk through what will work best across your sections, the team is glad to help.

The Samuel Groves Urban chef's pan is a tri-ply stainless steel pan built for professional kitchen use. Tri-ply construction bonds three layers of material together — a superconductive aluminium core sandwiched between an SS430 stainless steel outer layer and an SS304 stainless steel interior. The result is a pan that heats evenly, responds well to temperature adjustments, and is compatible with all heat sources, including induction.

In a working kitchen, even heat distribution matters more than it might appear on paper. Hot spots cause sauces to catch, proteins to cook unevenly, and reductions to burn off faster than intended. The aluminium core addresses this by spreading heat quickly and consistently across the base, which supports more reliable results during a busy service. The domed lid retains heat and moisture effectively, making it well suited to braising, poaching, and any technique where control over the cooking environment matters.

From an operational standpoint, the stainless steel interior is straightforward to clean, non-reactive with acidic ingredients, and holds up well to regular use without surface degradation. The recycled-content construction is worth noting for operators with sustainability commitments.

• Even heat distribution reduces the risk of catching and burning during service
• Induction-compatible — no need to segregate equipment by hob type
• Non-reactive SS304 interior suits stocks, sauces, and acidic preparations
• Domed lid supports braising and moisture-retentive cooking techniques
• Straightforward to clean and maintain in a professional kitchen environment

This is a well-made piece of cookware suited to professional kitchens where consistent performance and durability are expected from everyday equipment. If you are kitting out a kitchen and want to discuss which pan sizes or styles best match your menu and service style, we are happy to help.

The Samuel Groves 20cm saucepan is a tri-ply construction piece combining stainless steel and aluminium layers throughout the base and sides. This layered build promotes even heat distribution across the full cooking surface, reducing the risk of hot spots that can catch sauces, reductions, or dairy-based preparations. It is compatible with all hob types, including induction, which makes it straightforward to move between kitchen stations or into different sites without concern over hob compatibility.

The interior carries a British-made non-stick coating applied in two layers, which helps with both food release and daily cleaning. The vented glass lid allows monitoring of the contents without lifting, retaining heat and moisture during cooking. The hollow handle is designed to limit heat transfer to the grip, though oven gloves should always be used when moving the pan from a high flame or oven environment.

In practical terms, this pan suits general sauce work, stock reductions, vegetable cookery, and similar tasks that form the backbone of daily service prep. Key operational points worth noting:

• Tri-ply construction supports consistent heat across base and sides
• Non-stick interior simplifies cleaning during and after service
• Vented glass lid retains heat without pressure build-up
• Compatible with induction, gas, electric, and ceramic hobs
• Hollow handle design reduces heat transfer to the grip

This is a 20cm pan, which suits smaller batch cooking and à la carte saucing rather than high-volume production. Kitchens needing larger capacities for bulk prep should consider a wider or deeper alternative from the Samuel Groves range.

If you are equipping a new kitchen or replacing existing cookware and would like guidance on which sizes and quantities suit your operation, the team is happy to talk it through.

The Samuel Groves 26cm stainless steel pan is a multi-ply cookware piece built for professional kitchen use. It combines stainless steel outer layers with an aluminium core to distribute heat evenly across the base and lower sides, reducing the risk of hot spots that can compromise cooking consistency. It works across all hob types, including induction, and is oven safe, which allows dishes to move from hob to oven without changing vessels.

In a working kitchen environment, even heat distribution matters more than it might appear on paper. Sauces that catch at the base, proteins that colour unevenly, or reductions that burn at the edges all create unnecessary waste and slow down service. The tri-ply construction addresses this directly, making the pan reliable for sautéing, pan sauces, and general stove work where consistent temperature across the cooking surface is important.

• Even heat distribution reduces the risk of hot spots and scorching
• Induction compatible and suitable for all other hob types
• Oven safe, supporting stove-to-oven cooking without swapping vessels
• Hollow brushed-steel handle reduces heat transfer during use
• Toughened glass lid with steam vent helps retain heat and moisture

The hollow handle design is a practical detail worth noting — it stays cooler during use than a solid metal equivalent, which matters during a busy service when hands move quickly. The glass lid includes a steam vent to prevent pressure build-up, and a hanging hole in the handle allows the pan to be stored on a pot rail rather than stacked, which helps protect the cooking surface over time.

This pan is well suited to smaller professional kitchens, private dining operations, cookery schools, and hospitality environments where quality cookware is needed without the volume demands of a high-output brigade. It is a sensible single-pan addition or part of a matched set. For kitchens running multiple covers simultaneously and needing a larger cooking surface or heavier-gauge construction, it is worth considering whether a larger size within the range better fits the workload.

If you are putting together a cookware set or unsure which size suits your menu and service style, we are happy to talk it through.

The Samuel Groves 18cm stainless steel saucepan is a well-made piece of professional cookware designed for consistent, controlled cooking across a wide range of tasks. Its three-layer construction bonds stainless steel outer and inner surfaces with an aluminium core, which draws heat evenly across the base and up the sides of the pan rather than concentrating it at the centre. The toughened glass lid includes a steam vent and sits securely to retain moisture during cooking.

In a working kitchen environment, even heat distribution matters most when cooking delicate sauces, reductions, or dairy-based preparations where hot spots cause scorching. The pan's construction handles these tasks reliably, and its compatibility with all hob types — including induction — means it moves between stations without issue. The hollow brushed steel handle is designed to stay cooler during hob use, which is a practical safety consideration during a busy service.

Key practical advantages include:

• British non-stick interior coating that simplifies both cooking and post-service cleaning
• Even heat distribution across base and sides, reducing the need for constant stirring
• Induction-compatible construction, suitable for any hob type
• Glass lid with steam vent for controlled moisture retention
• Hollow handle designed to reduce heat transfer during hob use

As an 18cm pan, this is best suited to smaller batch cooking, individual portions, sauces, and accompaniments rather than high-volume production. It is a practical choice for à la carte sections, prep kitchens, or smaller operations where quality cookware is needed without the bulk of larger stock pots. For sites producing sauces or stocks in larger quantities, a bigger capacity pan from the same range would be worth considering.

If you're building out a cookware set or want to check this pan is the right size for your service style, the team is happy to talk it through.

The Samuel Groves Urban chef's pan is a 30cm tri-ply pan designed for professional kitchen use. It is constructed with an aluminium core bonded between two layers of stainless steel — a well-established approach that combines the conductivity of aluminium with the durability and food safety of stainless steel. The result is a pan that heats evenly across the base and up the sides, which helps with consistent cooking results across different applications. It comes with a domed lid and is compatible with all hob types, including induction.

In a working kitchen environment, even heat distribution matters more than it might first appear. Hot spots cause uneven cooking and increase the risk of scorching, particularly when reducing sauces or cooking proteins. The tri-ply construction helps to minimise this, making the pan reliable across a range of cooking tasks — sautéing, braising, poaching, and general sauce work. The pan is built to a standard suited to regular professional use rather than light domestic service.

From a practical standpoint, a few features are worth noting for kitchens evaluating this pan for day-to-day service:

• Tri-ply construction supports even heat distribution across the base and sides
• Compatible with induction, gas, electric, and ceramic hobs
• Domed lid helps retain moisture during braising and covered cooking
• Reinforced rim and riveted handles are designed to withstand repeated use
• Fully dishwasher safe, which helps keep turnaround time manageable after service

This pan is a sensible choice for small to medium kitchens, private dining operations, and catering environments where a dependable, general-purpose chef's pan is needed without the weight or cost of a full clad or heavy-gauge alternative. For very high-volume services or operations requiring larger batch cooking, it is worth considering whether a larger or heavier-gauge option would better suit the throughput.

If you are unsure whether this pan fits your kitchen's specific requirements, the team is happy to talk through your options before you commit to an order.

This is a traditional carbon steel omelette pan from Samuel Groves, a British cookware manufacturer with a long-standing presence in the professional kitchen market. Carbon steel sits between cast iron and stainless in terms of weight and heat response — it heats quickly, takes on a natural non-stick seasoning over time, and handles high-heat cooking without degrading. The pan arrives pre-seasoned, meaning it is ready to cook with immediately rather than requiring preparation before first use.

In a working kitchen, carbon steel pans of this type are commonly used on egg stations, for omelettes and crêpes, and for searing small portions where a responsive, lightweight pan is preferable to cast iron. The material builds seasoning with each use, so performance typically improves over time provided the pan is maintained correctly — dried thoroughly after washing and lightly oiled before storage.

Practical points worth noting for kitchen use:

• Compatible with all hob types including induction
• Oven safe, making it suitable for finished dishes that require a brief oven pass
• Lighter than cast iron, reducing fatigue on busy egg or brunch stations
• Pre-seasoning removes the break-in period required on unseasoned pans
• No synthetic coatings — seasoning is maintained through use and care

Carbon steel does require more attentive maintenance than stainless or coated cookware. It should not be left wet, soaked, or put through a dishwasher. For operations where pan maintenance discipline is inconsistent, a coated alternative may be more practical. This pan suits kitchens where chefs are comfortable working with reactive cookware and maintaining it properly.

Well suited to brunch operations, hotel kitchen egg stations, and smaller professional kitchens where a reliable, responsive omelette pan is needed without the weight of cast iron. If your operation runs extremely high egg cover volumes across multiple stations, it is worth discussing whether a different format or material would serve better — the team are happy to advise.

The Samuel Groves 22cm omelette pan is a traditionally made carbon steel pan, produced in Britain and supplied pre-seasoned so it is ready to cook with from the moment it arrives. Carbon steel has long been the preferred material in professional kitchens for egg cookery and light pan work — it is lighter than cast iron, more responsive than stainless steel, and builds a natural non-stick surface with continued use.

In service, carbon steel excels where precise heat control matters. The pan heats quickly and responds well to temperature adjustments, which is exactly what omelette cookery demands. Over time, the seasoning builds with each use, improving the cooking surface and reducing the need for additional fat. Chefs who maintain their carbon steel pans correctly find they outlast most coated alternatives by a considerable margin.

Practical benefits for kitchen operators include:

• Pre-seasoned and ready to use without initial preparation
• Suitable for all heat sources including induction, gas, electric, and open flame
• Oven and grill safe, adding flexibility across kitchen tasks
• Develops a natural non-stick surface that improves with use
• Made in Britain from heavy-duty carbon steel for long service life

Carbon steel does require some care — it should not be left wet or put through a commercial dishwasher, as this will strip the seasoning and risk rust. Hand washing and light oiling after use is the standard approach. For kitchens used to coated non-stick pans, this is a straightforward adjustment once the team understands the material.

This pan suits professional kitchens where omelettes, eggs, and light pan work feature regularly on the menu — from hotel breakfast operations to à la carte service. It is a good choice where durability and cooking performance matter more than low-maintenance convenience. If you are equipping a full brigade or need guidance on which size or specification suits your service style, the team is happy to help.

The Samuel Groves 26cm frying pan is a tri-ply pan built for professional kitchen use. Its construction combines stainless steel outer layers with an aluminium core, which conducts heat evenly across the cooking surface and reduces the risk of hotspots that can cause uneven cooking or burnt spots during service.

In a working kitchen environment, consistent heat distribution matters more than it might appear on paper. Whether you're finishing proteins to order or working through a steady volume of sautéed dishes, a pan that holds an even temperature across its base makes the cook's job more predictable and reduces waste. The two-coat British-applied non-stick interior supports cleaner releases and faster turnaround between covers, and it simplifies end-of-service cleaning.

• Even heat across the base reduces hotspots during high-tempo service
• Non-stick interior speeds up cleaning and reduces food waste
• Compatible with all hob types, including induction, which adds flexibility across different kitchen setups
• Hollow handle design limits heat transfer during stovetop use, reducing burn risk

This pan is suitable for all hob types, including induction, which makes it a practical choice for kitchens that run a mix of equipment or are transitioning to induction cooking. The hollow handle is a sensible safety detail — it slows the transfer of heat from the pan body during stovetop use, which matters when service is busy and attention is divided.

The 26cm size is well suited to à la carte and small-batch cooking. For operations that need to handle larger portions or higher throughput in a single pan, a larger diameter option would be worth considering. If you're unsure which size or specification best fits your cooking style and service volume, we're happy to talk it through.

This Samuel Groves 12cm melting and sauce pot is a small, purpose-built piece of cookware made from heavy-duty carbon steel at their Birmingham factory. It arrives fully seasoned, meaning there is no preparation required before it goes into service. The compact size makes it well suited to precision tasks — melting chocolate, preparing ganaches, reducing small quantities of sauce, or holding warm emulsifications — rather than bulk production work.

Carbon steel behaves differently to stainless in use. It heats gradually and holds that heat steadily, which gives good control when working with temperature-sensitive ingredients that scorch easily over direct heat. Over time, with regular use and correct care, the seasoning builds and the surface becomes increasingly non-stick. It is compatible with all hob types including induction, and can go into a hot oven or onto a grill without issue.

In practical terms, this pot suits kitchens where precision prep and sauce work are part of daily service. It is a reliable tool for pastry sections, garde manger, or any station where small-batch temperature control matters. A few things worth noting: carbon steel requires a different maintenance routine to stainless — it should be dried thoroughly after washing and lightly oiled if stored for any period. It will not suit operators looking for a low-maintenance, dishwasher-friendly option.

If your kitchen needs similar pots at larger capacities for higher-volume sauce work, options are available in the range to suit. If you are building out a section and want to make sure you are choosing the right sizes and materials for your workflow, the team is happy to talk it through.

This is a professional-grade carbon steel frying pan from Samuel Groves, a UK manufacturer with a long-standing reputation in commercial cookware. Carbon steel sits between cast iron and stainless steel in practical terms — it heats quickly, responds well to temperature changes, and builds a natural non-stick patina over time with correct use and care. At 40cm, this is a large-format pan intended for high-throughput cooking rather than domestic use.

In a busy kitchen environment, carbon steel performs reliably across a range of cooking tasks. It handles high-heat searing well, making it well suited to steaks, fish fillets, and similar proteins where a good crust matters. The material's responsiveness to heat changes gives cooks better control during service than heavier cast iron alternatives, and it holds up well to the daily demands of professional use when maintained correctly.

A few practical advantages worth noting for kitchen operators:

• Arrives pre-seasoned, so it can go straight into service without initial preparation
• Compatible with all hob types, including induction, gas, and electric
• Safe for oven use, supporting hob-to-oven cooking during service
• Develops a natural non-stick surface over time with regular use
• Lighter than equivalent cast iron, reducing fatigue during longer services

Carbon steel does require some ongoing attention — it should be dried thoroughly after washing and lightly oiled when stored to prevent surface rust. It is not suited to prolonged cooking of highly acidic ingredients, which can strip the seasoning. For kitchens running very high volumes across multiple covers, it is worth considering whether a larger or heavier-duty option would better match demand.

This pan is well suited to independent restaurants, hotel kitchens, and pub operations where versatile, reliable cookware is needed across a range of cooking stations. It works equally well on a busy à la carte pass as in a prep kitchen environment.

If you are equipping a new kitchen or replacing a full set of pans and want to talk through what sizes and materials suit your setup, the team are happy to help.

The Samuel Groves 28cm omelette pan is a traditional carbon steel pan made from Britannia-grade steel — a material that has been standard in professional kitchens for generations. Unlike non-stick coated pans, carbon steel develops a natural seasoning layer over time that improves with use. This pan is supplied pre-seasoned, so it is ready to go without the break-in process that unseasoned pans require.

In a working kitchen, carbon steel performs well where consistency matters. It responds quickly to heat adjustments, which is useful when you are cooking to order and need control over the finish. The material handles repeated high-heat use reliably and, unlike lighter pans, holds up well to the demands of daily service without warping or degrading.

From an operational standpoint, the pan offers a number of practical advantages:

• Pre-seasoned surface means no preparation time before first use
• Compatible with all hob types, including induction
• Oven-safe construction gives flexibility for finishing dishes
• No synthetic coating to wear through or replace
• Carbon steel improves with use as seasoning builds over time

One consideration worth noting is that carbon steel requires a degree of maintenance — it should not be soaked in water or left wet, and it benefits from a light oil after washing. For kitchens used to non-stick or stainless cookware, there is a small adjustment in care routine. It is not suited to acidic sauces held for extended periods, as this can strip the seasoning.

This pan is well suited to à la carte kitchens, café and brunch operations, and any environment where omelettes, eggs, or pan-fried dishes are a regular part of the menu. It is a practical, durable choice for a single section or as part of a larger carbon steel set. For higher-volume operations where multiple pans are in constant rotation, it is worth considering what sizes and quantities best match your service pattern.

If you are unsure whether carbon steel fits your kitchen's workflow or cleaning regime, our team is happy to talk it through.

The Samuel Groves 20cm carbon steel frying pan is a straightforward, no-nonsense piece of cookware built for daily professional use. Carbon steel has long been the material of choice in working kitchens — lighter than cast iron but with comparable heat retention and the ability to handle serious high-heat cooking. This pan arrives pre-seasoned from the factory, so it can go straight into service without the time spent building up an initial seasoning on a fresh pan.

In practice, carbon steel performs well across a wide range of cooking tasks: searing proteins, finishing vegetables, pan sauces, and general à la carte work. It responds quickly to changes in heat, which gives cooks useful control during service. The 20cm size suits single-portion work — an egg dish, a small fillet, a garnish — and it sits comfortably on a standard burner without overreaching the flame.

Practical advantages worth noting for kitchen operations:

• Works across all hob types, including induction, gas, and solid top
• Oven safe at high temperatures, allowing hob-to-oven cooking without changing vessels
• Pre-seasoned surface develops further with use, improving naturally over time
• Carbon steel construction handles thermal shock better than many coated alternatives
• No synthetic non-stick coating to degrade or replace

It is worth being clear about what carbon steel requires: the seasoning must be maintained with correct cleaning and occasional re-oiling. It is not suited to kitchens where pans are run through a commercial dishwasher or left to soak. For high-volume operations needing multiple portions simultaneously, a larger diameter pan or additional units may be more practical. This 20cm size is best suited to smaller operations, single-hob stations, or as a specialist pan within a broader batterie.

If you are building out your cookware batterie and would like guidance on which sizes and materials suit your service style, the team is happy to talk it through.

The Samuel Groves Professional carbon steel frying pan is a straightforward, well-made piece of cookware built for everyday use in commercial kitchens. Carbon steel sits between cast iron and stainless steel in practical terms — it heats quickly and evenly, develops a natural non-stick seasoning over time, and handles high temperatures with ease. This pan arrives pre-seasoned, so it can be put straight into service without the usual preparation required with unseasoned carbon steel.

In a working kitchen, carbon steel pans of this type are commonly used for searing proteins, sautéing vegetables, and finishing dishes. The material responds quickly to heat changes, which gives cooks good control over cooking temperatures during a busy service. The pan holds heat well enough for consistent searing results without the weight penalty of cast iron, making it practical for chefs moving quickly between tasks.

From an operational standpoint, a few characteristics are worth noting:

• Pre-seasoned surface reduces initial preparation time and begins building non-stick properties from first use
• Compatible with all hob types, including induction, reducing equipment conflicts in mixed kitchens
• Oven-safe construction allows hob-to-oven cooking without switching pans mid-service
• Carbon steel improves with use — the seasoning layer develops and strengthens over time
• No coatings to degrade, making it a reliable long-term choice with straightforward care

Carbon steel does require proper maintenance. The pan should be dried thoroughly after washing and lightly oiled before storage to prevent rust. It is not suited to kitchens where pans will be left soaking or cleaned in a dishwasher. Acidic dishes cooked for extended periods can strip the seasoning, so it is worth being aware of use patterns before committing to carbon steel across a brigade.

This pan is well suited to professional kitchens looking for a durable, general-purpose frying pan that improves with use and doesn't rely on applied coatings. It works equally well in smaller independent restaurants and larger brigade kitchens. If your operation requires a larger format or a heavier-gauge pan for more intensive volume cooking, it is worth exploring the wider range.

If you are unsure whether carbon steel is the right material choice for your kitchen's specific workflow, the team is happy to talk it through with you.

This Samuel Groves 22cm carbon steel pan is a professional-grade piece of cookware built for regular, heavy use in commercial kitchens. Carbon steel sits between cast iron and stainless steel in practical terms — it heats quickly, responds well to temperature adjustments, and builds a natural non-stick surface over time with proper use. This pan arrives pre-seasoned, so it can go straight into service without the initial oiling and heating cycles that unseasoned carbon steel requires.

In a working kitchen, carbon steel pans earn their place on the stove through consistent performance across a wide range of cooking tasks. The 22cm diameter makes it well suited to single-portion searing, egg cookery, and sauce reductions. It handles high-heat work without warping and, because the pan is compatible with all hob types including induction, it moves between different kitchen set-ups without issue. It is also safe for oven finishing and open-flame cooking, which gives it flexibility across different service styles.

A few practical points worth noting for kitchen operators:

• Arrives pre-seasoned — no initial preparation needed before first use
• Compatible with induction, gas, electric, and solid-top hobs
• Suitable for oven finishing and open-flame use
• Builds a natural non-stick patina with regular use and correct maintenance
• Should not be washed in a dishwasher — hand washing and prompt drying preserves the seasoning

Carbon steel does require a degree of ongoing care that stainless steel does not. The seasoning layer needs to be maintained — pans left wet or stored without a light oil coating will rust. For kitchens with high staff turnover or less experienced kitchen porters, this is worth considering when deciding whether carbon steel is the right choice for your operation.

This pan is well suited to smaller professional kitchens, chef-patron restaurants, and catering operations where quality cookware is handled with care. If you cook at higher volume and need larger or heavier-duty carbon steel options, there are alternatives in the range worth looking at.

If you are building out a cookware set and want to talk through which sizes and materials make sense for your kitchen, the team is happy to advise.

This is a slip-on silicone handle cover designed to fit over the metal handles of standard commercial pans, providing a heat-resistant barrier between the handle and the chef's hand. It is a simple, single-piece accessory with no moving parts — straightforward to fit, remove, and clean.

In a busy kitchen environment, pan handles conduct heat quickly, particularly on gas ranges running at full output or during extended service periods. A silicone cover reduces the risk of burns when moving pans from hob to pass, and gives a more secure grip on heavier pots where a bare metal handle can become slippery. It is the kind of item that tends to get overlooked until it is needed.

Practical advantages for day-to-day kitchen use include:

• Reduces heat transfer from handle during continuous hob use
• Improves grip security when moving heavy or full pans
• Slides on and off without tools for quick cleaning
• Durable silicone resists cracking and perishing under regular use
• Compatible with most standard-diameter pan handles

There are no installation requirements. The cover slides directly onto a compatible pan handle and can be removed for cleaning or transferred between pans as needed. It is worth checking handle diameter before ordering, as very thick or unusually shaped handles may not be a good fit.

This cover suits most professional kitchen settings where chefs are working with standard saucepans or sauté pans on open ranges. It is a practical smallware rather than a primary piece of equipment, and suits kitchens looking to improve everyday handling safety without significant cost.

If you are unsure whether this will fit your existing cookware, feel free to get in touch — we are happy to help you work it out before you order.

The Samuel Groves 20cm carbon steel pan is a traditional, no-nonsense piece of cookware made in Birmingham. Carbon steel sits between cast iron and stainless steel in practical terms — it heats quickly, responds well to temperature changes, and builds a natural non-stick patina over time with regular use. This pan arrives pre-seasoned, so it is ready to use from the outset without the usual break-in process.

In a professional kitchen, carbon steel pans are commonly used for searing proteins, cooking eggs, and finishing dishes where direct heat control matters. The 20cm size is well suited to single-portion work, sauces, and smaller cuts — it is not a high-volume piece, but it earns its place on a busy section where precision and speed are needed. Being compatible with all heat sources, including induction, it is a practical option across different kitchen set-ups.

Key operational advantages include:

• Pre-seasoned surface reduces preparation time before first use
• Suitable for induction, gas, electric, and open flame
• Responsive heat characteristics support precise cooking control
• Oven safe, allowing hob-to-oven transfers without changing cookware
• UK-made construction from a specialist British manufacturer

Carbon steel does require some ongoing care — it should not be left wet or put through a commercial dishwasher, as rust will develop without the protective seasoning layer. Operators who maintain it properly will find it a long-lasting and cost-effective addition to the kitchen. It is best suited to kitchens where hand-washing smallwares is standard practice.

This pan is well suited to small restaurants, hotel kitchens, private dining operations, and any section where single-portion finishing work is a regular part of service. If your kitchen runs high volumes across multiple covers simultaneously, it is worth considering whether a larger diameter or a set of several pans would better suit your workflow.

If you are unsure whether this size or material is the right fit for your kitchen, we are happy to talk it through before you order.

Carbon steel pans occupy a well-established place in professional kitchens, sitting between cast iron and stainless steel in terms of weight and heat response. This 16cm pan from Samuel Groves is a compact, single-portion option built for daily kitchen use. It arrives fully pre-seasoned, which means it can go straight into service without the preparation time that unseasoned carbon steel requires.

In practice, carbon steel heats quickly and responds well to temperature changes, making it well suited to tasks such as searing proteins, finishing sauces, or cooking individual portions to order. The compact diameter is particularly useful during busy service when precise portion control matters and hob space is at a premium. With consistent use and proper care, the seasoning layer deepens over time, improving the pan's non-stick properties and overall cooking performance.

Practically speaking, this pan works across all heat sources — gas, electric, induction, and open flame — and can go directly into an oven or under a grill, which suits kitchens where dishes move between stations. Key operational advantages include:

• Pre-seasoned surface ready for immediate use in service
• Compatible with all hob types including induction
• Transfers from hob to oven or grill without additional equipment
• Compact 16cm size suited to individual portion cooking
• Improves with use as the seasoning layer develops

Carbon steel does require some ongoing maintenance. It should be dried thoroughly after washing and lightly oiled before storage to prevent rust — a routine that most professional kitchens manage without difficulty, but worth factoring in if a low-maintenance option is the priority. For higher-volume applications or where a larger cooking surface is needed, a bigger diameter pan in the same range may be more appropriate.

This pan is a practical choice for catering operations, pop-up kitchens, and smaller restaurant environments where versatility and direct-heat performance matter. If you're building out a set of pans across multiple sizes or looking for guidance on what suits your specific setup, the team is happy to help you work through the options.

The Samuel Groves 25cm carbon steel frying pan is a professional-grade piece of cookware that arrives fully factory-seasoned, meaning it is ready for immediate use without the time-consuming preparation a bare carbon steel pan would typically require. Carbon steel sits between cast iron and stainless steel in practical terms — lighter to handle than cast iron, but with better heat retention and natural non-stick development than stainless.

In a working kitchen environment, carbon steel frying pans are well regarded for their ability to reach high temperatures quickly and hold heat consistently during service. They are particularly well suited to searing proteins, cooking eggs, and finishing vegetables where responsive heat control matters. Over time and with regular use, the seasoning layer builds further, improving the cooking surface and making the pan progressively easier to work with.

Practical advantages for kitchen operators include:

• Pre-seasoned surface means no break-in period before first service
• Compatible with all hob types, including induction
• Oven safe at high temperatures, supporting hob-to-oven workflows
• Lighter than cast iron equivalents, reducing fatigue during busy service
• Develops a natural non-stick patina with continued use

Carbon steel does require a degree of ongoing care — it should be dried promptly after washing and lightly oiled if stored for any length of time. It is not suited to high-acid cooking such as prolonged tomato-based sauces, which can strip the seasoning. For kitchens needing a larger cooking surface or higher-volume output, a larger diameter pan from the same range may be more appropriate.

The 25cm size is practical for single-portion work, breakfast service, or as part of a matched set across multiple hob positions. If you are building out a cookware kit or have specific service requirements in mind, our team is happy to help work through what will suit your operation best.

The Samuel Groves 35cm carbon steel paella pan is a straightforward, well-made piece of cookware designed for professional use. Carbon steel has long been a preferred material in commercial kitchens — it heats quickly and evenly, develops a natural non-stick surface with use, and holds up well to the demands of repeated daily service. This pan comes pre-seasoned, which means it is ready to use immediately without the initial preparation that unseasoned carbon steel requires.

In a busy service environment, carbon steel performs reliably across high heat. The material responds quickly to temperature changes, which gives cooks good control over the cooking process — useful when producing paella or similar dishes to order. The pan handles well on the hob and transfers directly to the oven where the cooking process requires it.

Practical advantages for kitchen operators include:

• Compatible with all hob types, including induction
• Pre-seasoned surface reduces preparation time before first use
• Oven-safe construction supports versatile cooking methods
• Carbon steel builds seasoning with regular use, improving release over time
• Straightforward to maintain with correct care

One consideration worth noting is that carbon steel requires proper drying and occasional light oiling after cleaning to prevent rust. It is not suited to dishwasher use and should be hand-washed. Operators unfamiliar with carbon steel care should factor this into their cleaning protocols.

The 35cm size is well suited to individual portion service or small-batch cooking. Higher-volume operations producing paella for larger tables regularly may find a bigger pan more practical. This pan is a sensible choice for restaurants, tapas bars, or event caterers where paella or similar dishes feature on the menu.

If you are unsure whether this size fits your service style or volume, our team is happy to talk it through with you.

The Samuel Groves 30cm stainless steel roaster is a straightforward, well-made piece of cookware built for everyday use in a professional kitchen. It handles joints of meat, whole poultry, root vegetables, and batch roasting without any particular fuss — which is largely the point of a piece like this.

In a working kitchen, the practical value of this roaster comes from its compatibility across heat sources. It works on gas, electric, and induction hobs, so it can be used to sear or brown on the stove before transferring directly to the oven — a common workflow when roasting meat to order or preparing large batches ahead of service. The stainless steel construction holds up well to daily washing and the kind of incidental knocks that are normal in a busy kitchen environment.

• Suitable for all hob types, including induction
• Hob-to-oven capable for sear-and-roast workflows
• Stainless steel construction — durable and easy to clean
• Comfortable to handle even when loaded
• Sized for large joints, whole poultry, or batch vegetables

At 30cm, this roaster is well suited to smaller professional kitchens, pub kitchens, and catering operations where a single joint or moderate batch is the typical cook. It is not a high-volume banqueting piece — operations consistently roasting for large covers may find a larger or heavier-gauge roaster more appropriate for their throughput.

If you are putting together a set of roasting trays or want to check whether this size fits your oven configuration, the team are happy to help you work through what you need.

The Samuel Groves 36cm stainless steel roaster is a straightforward, well-made roasting pan built for daily use in a professional kitchen. It handles large joints of meat, whole birds, and batch quantities of roasted vegetables without issue, and the 36cm format gives a useful working capacity without becoming unwieldy on a busy pass or in a shared oven.

In practice, this roaster earns its place through reliability rather than complexity. The heavy-gauge stainless steel construction holds up to repeated oven cycles and the thermal demands of searing on the hob before finishing in the oven — a common technique in professional kitchens that places real stress on cheaper pans. It performs consistently across a high-volume service without warping or losing shape over time.

From an operational standpoint, the key practical benefits are:

• Compatible with all hob types, including induction, giving flexibility across different kitchen setups
• Moves directly from hob to oven, supporting sear-then-roast cooking without the need for multiple vessels
• Smooth stainless steel interior cleans down quickly at the end of service
• Robust enough for daily use without requiring careful handling
• Relatively light when empty, reducing fatigue during repeated lifting

There are no installation requirements — this is a standalone piece of cookware. It is worth confirming your oven dimensions before ordering if your operation relies on fitting multiple trays simultaneously. The 36cm size is well suited to small-to-medium catering operations, pub kitchens, and care homes. For kitchens cooking larger volumes or particularly large joints, a bigger format may be worth considering.

If you are unsure whether this size is the right fit for your service volumes or cooking methods, the team is happy to talk it through before you commit.

This cast iron griddle pan from Samuel Groves is a straightforward piece of professional cookware, manufactured in Birmingham and built to withstand the demands of consistent daily use. The ridged cooking surface covers a double-burner footprint, making it practical for cooking steaks, fish fillets, chicken portions, and vegetables in a single pass without the need to batch excessively or switch between pans mid-service.

Cast iron performs well in commercial environments because of the way it absorbs and holds heat rather than reacting instantly to temperature changes. Once brought up to temperature, it sustains a consistent cooking surface that delivers reliable sear marks and even colour without the hot-spot issues common in thinner pressed-steel alternatives. That thermal stability is particularly useful during a busy service when the pan is in near-continuous use.

A few practical advantages worth noting for kitchen operators:

• Pre-seasoned at the factory, so it is ready to use without an initial seasoning process
• Compatible with all hob types, including induction, gas, and solid top ranges
• Safe for oven finishing and suitable for use over a grill or open flame
• The ridged surface channels fat away from the food during cooking
• Robust enough to withstand metal utensils and abrasive cleaning when properly maintained

The weight of cast iron is worth accounting for in a busy kitchen — it is not a pan that will be moved around constantly during service, and care is needed to avoid thermal shock by not plunging a hot pan into cold water. With correct use and periodic re-seasoning, cast iron cookware of this type has a very long service life.

This pan suits smaller operations, grab-and-go concepts, or any kitchen that needs a reliable, low-cost griddle option for occasional to moderate volume. Higher-volume sites running continuous griddle work through a long service may find a purpose-built flat-top griddle better suited to the throughput required.

If you are unsure whether this pan will handle your service volumes or fits the hob setup in your kitchen, the team is happy to talk it through before you order.

The Samuel Groves 24cm double handled skillet is a traditionally made cast iron pan, manufactured in Birmingham. It is a straightforward, robust piece of cookware built to handle the day-to-day demands of a professional kitchen without fuss.

Cast iron performs well in commercial settings where consistent, even heat is important. The material heats gradually and holds that heat effectively, which is particularly useful for searing, griddling, or finishing dishes in the oven. It does not respond to sudden temperature changes the way thinner pans do, which suits stations where steady cooking temperatures matter more than rapid adjustment. The twin-handled design makes it practical to move safely between the hob and oven, or between cooking stations, especially when the pan is loaded.

A few practical points worth noting for kitchen use:

• Compatible with all hob types, including induction
• Oven safe, making it suitable for hob-to-oven cooking methods
• Arrives pre-seasoned and ready to use without preparation
• Twin handles provide a stable, secure grip when moving a full pan
• Cast iron builds a natural non-stick surface with correct seasoning and care

Cast iron does require some maintenance discipline — it should not be left wet or put through a dishwasher, and re-seasoning periodically will extend its working life. It is also a heavier piece of cookware, which is worth considering for kitchens where staff handle pans repeatedly during a long service.

This skillet suits smaller operations, pop-ups, or kitchens where cast iron cookware is used selectively for specific dishes. If cast iron forms a central part of your service output and you need multiple pieces or larger formats, it is worth discussing your full requirements with us before ordering.

The Samuel Groves 26cm square grill pan is a cast iron cookware piece built for professional kitchen use. It arrives pre-seasoned, meaning it can go straight into service without any preparation, and the raised ridges deliver the char marks and surface searing associated with grilled presentation. It works across all hob types, including induction, which makes it straightforward to deploy in most kitchen configurations.

Cast iron is well suited to high-heat searing and extended cooking applications. The material holds temperature effectively once brought up to heat, which helps maintain consistent results across a service period — particularly useful when cooking proteins to order. The double-handle design makes it practical to move the pan safely when hot, whether transferring between stations or finishing dishes in the oven.

For day-to-day use in a commercial kitchen, the main practical advantages are:

• Works on all hob types, including induction — no need to match the pan to a specific range
• Pre-seasoned finish means no pre-treatment required before first use
• Raised ridges produce clean grill marks on proteins and vegetables
• Cast iron construction handles repeated high-heat use without warping
• Double handle allows safe two-handed movement during service

Cast iron does require consistent maintenance — it should be dried thoroughly after washing and lightly oiled to protect the seasoning. It is also heavier than stainless or aluminium cookware, which is worth considering if staff will be moving it frequently during a busy service.

This pan is well suited to smaller operations, pop-ups, and à la carte kitchens where grilled presentation is part of the offering. If you are running a high-volume grill section with continuous throughput, it is worth discussing whether a heavier-gauge or larger format option would better suit the pace of service.

If you are unsure whether this pan fits your kitchen setup or service style, our team is happy to talk it through.