Commercial Kitchenware
Kitchen Knock 17-Inch Steel Wok with Ears | 430mm Asian Iron Wok
Commercial Kitchenware
Commercial Kitchenware
Kitchen Knock 041997 Sauce Pot with Lid – Ø240mm Triple Base | Induction Ready
Commercial Kitchenware
Kitchen Knock 401474 8L Stainless Steel Sauce Pot – Triple Base with Lid
Commercial Kitchenware
Kitchen Knock 003316 Saucepan with Lid 9.8L – Ø280mm Stainless Steel
Commercial Kitchenware
Kitchen Knock 401475 12.7L Stainless Steel Sauce Pot – Triple Base with Lid
Commercial Kitchenware
Kitchen Knock 98.13L Stainless Steel Stock Pot | Φ500×H500mm
Commercial Kitchenware
Kitchen Knock 003306 Stainless Steel Stock Pot – 50L | 400(Ø)*400(H)mm
Commercial Kitchenware
Kitchen Knock 003327 32L Stainless Steel Stock Pot – Triple Base with Lid
Commercial Kitchenware
Golden-Eared 10-Inch Stainless Steel Shallow Wok – Display and Serving (408095)
Commercial Kitchenware
Kitchen Knock 408094 9″ Stainless Steel Shallow Wok – Golden Handles
Commercial Kitchenware
Kitchen Knock 076465 15L Aluminium Pressure Cooker – Commercial
Commercial Kitchenware
Commercial Kitchenware
Commercial Kitchenware
Vogue 10L Stainless Steel Stock pot | 240mm, Induction-Ready
Commercial Kitchenware
Commercial Kitchenware
Commercial Kitchenware
Commercial Kitchenware
Commercial Frypans
Commercial Kitchenware
Commercial Kitchenware
Commercial Kitchenware
Commercial Frypans
Commercial Kitchenware
Commercial Kitchenware
Commercial Frypans
Vogue Non-stick Induction Saute Pan Teflon Platinum Plus – 240mm
Commercial Kitchenware
Commercial Kitchenware
Commercial Kitchenware
Commercial Frypans
Commercial Frypans
Vogue Tri-wall Flared Saute Pan St/St – 200mm 2 1/2Ltr 87fl oz
Commercial Kitchenware
Commercial Kitchenware
Commercial Kitchenware
Buying Guide: Picking the Right Pot or Pan for Your Kitchen
Stockpot vs saucepot — taller or wider?
Stockpots: tall, deep, built for soups & broths. Saucepots: shorter, wider, perfect for sauces, braises & reductions where evaporation is needed.
Frypans — non-stick, stainless or aluminium?
Non-stick for eggs & delicate dishes, stainless steel for browning & deglazing, aluminium for fast, even heat in a lightweight body.
Woks — gas or induction?
Carbon steel / cast iron woks for gas wok burners (round bottom). Stainless steel flat-bottom woks for electric & induction burners.
Pressure cookers — faster workflow
Cut cooking times by up to 70%. Aluminium models suit gas; stainless steel models are induction-ready. Essential for stocks, beans & braises.
Lids & steamers — not optional accessories
Stainless or glass lids retain heat and reduce splatter. Steaming inserts turn stockpots into dim sum or vegetable steamers, maximising one pot’s versatility.
FAQ
Are all pots and pans induction-ready?
No — only stainless steel or aluminium with bonded magnetic bases work on induction. Always check specs before buying.
What sizes are available?
From small frypans (180mm) to extra-large stockpots (120L+). Woks range 14–24 inches, pressure cookers 15–40L.
Which material is best?
Aluminium = lightweight, excellent heat conduction. Stainless steel = durable, corrosion resistant, non-reactive with acidic foods.
Do commercial lids fit across ranges?
Yes — most stockpot lids and frypan lids are sold by diameter and fit multiple series if sizes match.
Browse all commercial pots & pans here or call 1300 001 336 for expert advice on choosing the right cookware for your kitchen workflow.