Mike Halles, G.E.T.'s resident metals expert, compares cast iron to induction-ready cast aluminum at the 2017 National Restaurant Assosication show in Chicago, Illinois. Watch the video or read the transcript to learn about what induction-ready cast aluminum is and what it can do for your foodservice operation.
Lisa: Hi, I’m Lisa Tyler and we're here today from the National Restaurant Show in Chicago, 2017. And we're going to be talking today to Mike Halles. He's been in this industry for 27 years. He’s absolutely an expert when it comes to the differences between enamel-coated cookware and induction aluminum cookware. Mike!
Mike: Hi, Lisa. Thanks for having me!
Lisa: Mike, tell me why am I seeing such a trend now in this cast-aluminum cookware, everywhere?
Mike: Yeah, you're right Lisa. The colorful cookware being used today whether it’s cast-iron or cast-aluminum is becoming very popular. Whether it's for open kitchens or display cooking, it is a trend that's going to be hot for a long, long time.
Lisa: So, Mike, tell me why I want to use a cast-induction versus a cast iron. What are my benefits?
Mike: Okay, there’s a lot, and there's some similarities and that's a great question. So, cast-iron, I could never pick up the pan with one hand. It's lightweight!
Lisa: Oh yeah, it is really lightweight!
Mike: This is our cast-aluminum, making it much lighter than cast-iron. What we've done, Lisa, is we have applied an induction bottom onto the bottom of the pan. Making this pan induction-ready.
Mike: The beauty of our aluminum pan is with the induction bottom, the sides heat up evenly as well, just like on cast iron.
Lisa: So with this being induction, can I also use this on an open flame?
Lisa: Can I use it in a combi oven? Am I limited in my heating services?
Mike: Okay, no, you're not. In fact, you can use this in an oven. So, open flame, electric, induction; it's all very well suited for our cast aluminum pan.
Lisa: Very nice!
Mike: Some other differences between the cast aluminum versus the cast iron pans. Yes, the cast iron pans are much heavier. There's differences in terms of how you'd use our pan versus a cast iron pan from some of the competitors that are out there. The cast aluminum pan is best suited for where you're heating up food and bringing it to the front of the house quickly. If you want to have food presented and staying at the display table permanently, use a cast iron pan because you're not heating up and cooling down. You're keeping the pan at a constant temperature. And once cast iron is heated up it will stay hot longer.
Lisa: Do I have the ability to stack these, Mike?
Mike: That's a great question too, and on the cast iron pans , what we've learned during our testing is that often the cast iron pans will chip around the edges and that's not because of the use of utensils on the pan. It's because the weight of the cast iron pans are so heavy that once one is stacked on top of the other, they tend to chip around the edges. Where our lighter weight cast-aluminum pans just don't do that.
Lisa: Mike, am I able to use these in a commercial dishwasher?
Mike: Yes, you can use these pans in either a high temp (temperature) or a low temp (temperature) environment.
Lisa: What about a soaking sink? Am I able to do that?
Lisa: Wonderful! When we talk about cast-aluminum versus a cast-iron pan, when we're looking at our new Heiss™ line, tell me, what kind of cost difference am I looking at here?
Mike: Okay there's a significant savings, there's a savings in two ways. Your upfront cost will be less, significantly less. And contact your local dealer for your best pricing.
Lisa: Thanks so much for being with us today; I really appreciate the information, very educational! Thank you!
Mike: It's been a pleasure, and please check out your G.E.T. blog for more information on the cast-aluminum cookware as well as many other G.E.T. products.
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