SignatureWares Cookware for Commercial Kitchens
Aluminum and stainless cookware in true foodservice sizes for fast, even heat and daily durability. Choose natural aluminum for speed, stainless for non-reactive simmering, and non-stick only on fry pans for easy release.
Key benefits
Built for the line: Heavy gauges, stay-flat bases, riveted handles.
Sized for service: Pro diameters and quart capacities that match commercial racks, lids, and burners.
Right material for the job: Aluminum for responsiveness; stainless for non-reactive, dishroom-tough work.
Easy to standardize: Open-stock replenishment so pars stay consistent across locations.
Quick spec snapshot
Aluminum: Natural (all shapes) + non-stick (fry pans only); oven safe to 500°F / 260°C; gas/electric/ceramic/halogen. Not induction.
Stainless: Non-reactive interiors; oven safe to 400°F / 204°C; some models induction-ready (magnetic base—check product spec).
Compliance: NSF where specified.
Shapes in this collection
Fry Pans (Aluminum: natural & non-stick; Stainless): 7"–14"; helper handle on larger sizes.
Sauté Pans (Aluminum, Stainless): ~3–10 qt; straight sides for sear + reduction.
Sauce Pans (Aluminum, Stainless): ~1.5–5 qt; taller profile for steady simmers.
Sauce Pots (Aluminum, Stainless): ~8–24 qt; wider floor for faster reduction.
Brazier / Rondeau (Aluminum, Stainless): ~11–30 qt; brown-then-braise.
Stock Pots (Aluminum, Stainless): 8–60 qt; reinforced rims; rolling boils and long simmers.
FAQs
Which pans are non-stick?
Only aluminum fry pans offer a non-stick option.
Do these work on induction?
Aluminum does not. Select stainless models with a magnetic base are induction-compatible (see spec).
What sizes should I stock?
Common sets: 8", 10", 12" fry; 3, 5, 8 qt sauté; 2, 3, 4 qt sauce; 12–20 qt rondeau; 20–60 qt stock—adjust by menu and turns.
Care tips for non-stick?
Use silicone/nylon tools, avoid aerosol sprays, and hand-wash to extend coating life.
