Restaurant supply stores look like warehouses for chefs, which is exactly why many home cooks walk past them. That is a shame, because some of the sturdiest and cheapest kitchen gear in town is sitting on those metal shelves.
It is not all bargains, though. Food writers who have shopped these aisles say a few items are great buys and a few are better bought somewhere else. Drawing on Southern Living (via Yahoo Life, 2023), Food Republic (2024), Yahoo Food (2015) and a ReviewJournal.com feature, here are 12 things to know, eight to buy and four to leave on the shelf.
Tongs Under $2 Instead Of Almost $18
Food Republic’s Hannah Beach reports a 12-inch stainless steel locking pair costs under $2 at a supply store, with the price dropping up to $0.30 per pair when you buy multiples. A similar pair at a retail kitchen shop costs almost $18, she writes.
Southern Living’s Alana Al-Hatlani adds that supply-store utensils, including spatulas, spoons and cookie dough scoops, are “super durable” because they are made to go through commercial dishwashers.
Sheet Pans That Cost About $4.80 Instead Of $45
Food Republic says sheet trays run about $4.80 at a supply store, compared with roughly $45 at retail. Yahoo Food’s Christine Gallary says to look for heavy-duty pans “that won’t buckle or warp.”
She recommends half-sheet pans, which fit standard ovens, and quarter-sheet pans for toasting nuts. Southern Living says supply stores also carry mini sizes.
Metal Mixing Bowls Described As “Virtually Indestructible”
Food Republic says an 8-quart stainless steel bowl goes for under $3, against about $25 at retail. Gallary calls the metal and glass bowls at supply stores “virtually indestructible.”
She adds that a sturdy bowl can double as a makeshift double boiler over a pot of simmering water.
Deli Containers Sold By The Case Beat A 48-Pack
Food Republic reports that $25 buys a case of 240 plastic deli containers, compared with a 48-pack for $18 at a big-box store. Southern Living points to stackable storage containers with interchangeable lids, including the Cambro brand.
They are handy for leftovers, freezer portions and sending guests home with a plate.
Plastic Cutting Boards That “Will Survive Anything”
Southern Living says the durable plastic boards come in many sizes and colors, including a dedicated meat board, and that they “will survive anything.” Gallary notes plain plastic boards are easier to handle than a butcher block.
Buy one board for raw meat and another for vegetables, and the color-coded options make that easy to keep straight.
Restaurant-Grade Frying Pans Handle High Heat
Yahoo Food says restaurant-grade aluminum pans handle high heat and heavy use well, and that they sear and sauté at a fraction of name-brand prices. Southern Living’s author says her college roommate used inexpensive pots and pans for four years, and many were still in good shape nearly a decade later.
They are not fancy, but they work.
Ramekins For Creme Brulee And Beyond
The ReviewJournal.com feature quotes Honolulu home cook Jean Isip Schneider, who has shopped at a local supply store for more than 10 years. She bought ramekins for a 25-person creme brulee and has used them for many desserts since.
She says, “Often, the quality and durability of the items exceed those of retail stores.”
Replacement Lids Retail Stores Rarely Carry
Schneider also points to replacement cookware lids, which are hard to find in regular stores. If you have a good pot missing its cover, a supply shop may solve the problem for a few dollars.
The same feature says staff are knowledgeable and can help you locate hard-to-find items.
Skip The Knives, Say Two Of The Four Writers
Here comes the twist. Southern Living advises buying knives elsewhere, saying the plastic handles are uncomfortable and the blades will not last long term. Food Republic calls knives unwieldy and lower in quality.
Yahoo Food’s 2015 piece took the opposite view, calling lightweight knives at roughly $10 to $15 a good value in a cooking school setting. Southern Living adds that supply-store knives are fine for someone just learning to cook.
Skip The Dinnerware
Food Republic says dinnerware sold at supply stores is unwieldy and lower in quality for home use. Southern Living notes color choices are limited, mostly black or white.
If you want a matched set that looks pretty on your table, shop elsewhere.
Skip The Bulk Staples
Food Republic says to pass on bulk sugar, canned vegetables, cooking oil and spices, because home cooks would likely not use them before they spoil.
A giant jug looks like a bargain until half of it goes in the trash.
Skip The Industrial Cleaning Supplies
Food Republic warns that industrial cleaning supplies are highly concentrated and can be hazardous. They are made for trained staff, not for a kitchen cabinet.
Buy household cleaners and follow the label.
A few ground rules make a first trip smoother. Southern Living notes there are fewer brands and less hands-on service than at a typical kitchen store, so go in knowing what you need and measure your oven before you buy sheet pans. Many supply stores are open to the public, though it is smart to call ahead. Spend a little on the sturdy basics, and your kitchen will feel like a professional one at a home-cook price.
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