Cookware for professional kitchens

What professionals choose, and why

Two things change when a pan is used forty times a day rather than four times a week: it must survive being dropped, stacked and scoured, and it must behave identically on the two hundredth service as on the first.

2 mm copper (M’200 B) is the professional gauge because it holds temperature when cold stock hits it. M’Cook and M’Cook B five-ply stainless are the workhorses — dishwasher-safe, induction-ready, effectively indestructible. M’Steel carbon steel is what most chefs reach for on a flat top.

Handles matter more than you think

Every Mauviel handle is riveted rather than welded. A welded handle that fails takes the pan with it; a riveted one can be drilled out and replaced. In a kitchen that runs pans through a dishwasher nightly, that is the difference between a five-year pan and a twenty-year pan.

Trade accounts

We supply restaurants, hotels, lodges and cooking schools directly, with account terms and quantity pricing. Tell us the kitchen, the hob type and what you are outfitting, and we will put a specification together rather than quote a list.

Lead times, honestly

Stock in Lanseria dispatches within two working days. Anything else is ordered from Normandy: six to eight weeks for most collections, twelve for hand-beaten pieces and jam pans. For an opening, plan on twelve.