Stock pot with a 16 cm diameter, a compact size in the range of stock pots used for smaller quantities of soup, sauce, or for cooking a portion of pasta or vegetables. The high sides keep splashes contained and provide space for liquids to simmer. Stainless steel conducts heat well and is easy to clean. From EMGA, intended for restaurants, cafés, and catering kitchens.

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Large 33 by 25 cm cast-iron roasting pan for searing and cooking larger portions of meat, vegetables, or stews. The cast iron distributes heat evenly and retains it for a long time, making it ideal for high-heat searing and slow cooking. The generous size is convenient when preparing multiple portions at once. Sturdy and durable with proper maintenance. Suitable for restaurant kitchens, bistros, and catering.

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Cast iron roasting pan measuring 27 by 21 cm, suitable for searing meat, vegetables, or one-pot meals at high heat and cooking them through evenly. Cast iron absorbs heat well and retains it for a long time, which provides excellent searing results and makes the pan suitable for lower, slow cooking. The pan is sturdy and will last for years with proper maintenance. Intended for intensive use in restaurant kitchens, bistros, and catering.

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Large 32 cm sauté pan with a medium-high rim, designed for kitchens that handle large quantities. The higher wall keeps cooking juices and sauce inside, while the wide bottom provides space to properly sear meat, fish, or vegetables. Useful when braising or stewing for multiple plates at once. A sturdy sauté pan for busy restaurant, brasserie, and hotel kitchens.

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Spacious 28 cm sauté pan with medium-high sides for preparing larger portions. The higher wall keeps moisture in, which is useful for braising meat and vegetables or making large batches of sauce. The wide base offers plenty of room for proper searing. A robust sauté pan for daily use in restaurant, brasserie, and hotel kitchens.

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With a 24 cm diameter and a medium-high rim, this sauté pan is a commonly used size on the cookline. The higher wall retains moisture and volume, which is useful for braising, making a sauce, or finishing a dish. It holds a full-sized portion while remaining easy to handle. An all-round sauté pan for restaurants, cafés, and hotel kitchens during the daily rush.

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20 cm sauté pan with medium-high sides, highly versatile for searing, braising, or finishing dishes. The slightly higher wall keeps moisture in, useful for sauces or braising vegetables and meat. The size remains manageable while offering room for a full portion. A versatile sauté pan for daily service in restaurants, cafés, and hotel kitchens.

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16 cm sauté pan with a medium-high rim that retains moisture and volume, useful for braising, searing, or finishing smaller dishes. The size is compact enough to remain agile while still providing space for a full portion. Convenient for à-la-minute work on a busy kitchen line. A versatile pan for daily preparations in restaurant, café, and hotel kitchens.

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14 cm sauté pan with a medium-high rim, suitable for smaller preparations where you want to retain more moisture in the pan than with a shallow sauté pan. Handy for braising a portion of vegetables, a sauce, or searing a small piece of meat or fish. The convenient size allows for quick switching on the cooking line. A practical pan for restaurants, hotels, and caterers.

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Sauté pan with a medium-high rim and a diameter of 12 cm, the smallest model and convenient for a single portion or a specific preparation. The somewhat higher wall retains moisture and volume, which is pleasant for braising or making a small sauce. The compact size is maneuverable on a busy kitchen line. A practical pan for finer work in restaurant, hotel, and catering kitchens.

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Low-sided 40 cm roasting pan, one of the largest sizes, made for roasting and searing in volume. The wide cooking surface allows large quantities of meat, fish, or vegetables to brown at once, and the low rim makes turning easy. Because of the wide base, moisture evaporates quickly. A powerful roasting pan for large-scale kitchens, caterers, and busy restaurant kitchens with high covers.

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With a 36 cm diameter, this low-sided roasting pan offers a generous cooking surface for roasting in large quantities. The low rim makes it easy to stir and serve, while the wide base allows moisture to evaporate quickly, ensuring dishes brown rather than stew. Practical for busy services requiring a lot to be cooked in the pan at once. A robust roasting pan for professional kitchens, restaurants, and caterers.

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Large 32 cm low-sided roasting pan for kitchens that handle large portions. The spacious cooking surface accommodates plenty of meat, fish, or vegetables at once, while the low edge makes turning and scooping easy. The wide base ensures even searing and rapid moisture evaporation. A sturdy roasting pan for busy restaurant, brasserie, and hotel kitchens during daily service.

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28 cm low-sided roasting pan that provides space for larger portions of meat, fish, or vegetables. The low rim makes turning and scooping easy, and the wide base ensures even searing. Useful when cooking for multiple plates at once. A sturdy roasting pan for the daily bustle of a restaurant, brasserie, or hotel kitchen that can withstand intensive use.

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With a 24 cm diameter, this low-sided sauté pan is a commonly used size on the cookline. The low rim makes turning and scooping easier, and the wide base provides space to properly sear meat, fish, or vegetables. It holds a full portion without the pan becoming unwieldy. A versatile sauté pan for daily preparations in restaurant, café, and hotel kitchens.

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Low-sided 20 cm diameter roasting pan for searing and browning meat, fish, or vegetables in smaller quantities. The low rim provides space to turn ingredients and scoop them out quickly, while the size keeps it maneuverable on the cookline. Great for quick tasks alongside larger pans. A convenient, essential roasting pan for daily service in restaurants, cafés, and hotel kitchens.

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Low-sided roasting pan with a diameter of 16 cm, a compact size for searing and roasting smaller portions of meat, fish, or vegetables. The low rim makes it easy to flip and serve food while keeping the pan manageable on a busy cooking line. Convenient for à la minute tasks or a single portion. A practical pan for daily preparations in restaurant, café, and hotel kitchens.

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Electric tilting skillet from the modular 65/70 line with a 400V connection, featuring a spacious pan for frying, roasting, stewing, or braising larger quantities. The wide, evenly heated cooking surface makes the unit versatile for a variety of preparations in a single appliance. As a module, the skillet integrates seamlessly with other units from the same series. Suitable for commercial kitchens, caterers, and high-volume restaurants.

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