Hendi Pans

Pan choice shapes professional cooking, from sautéing and wok preparation to careful chocolate melting. SIA La RONDE’s range brings together deep and coated pans, a bain-marie vessel and wok equipment. Matching each vessel to its task helps kitchen teams organise preparation, choose suitable cooking surfaces and manage work across the cooking station.

Equipment and tasks

A deep pan suits sautéing ingredients with sauce or juices, while a coated frying pan is useful for browning and preparations where food release matters. The D-280 pan’s 225 mm base provides a practical measure for comparing its contact area with a hob. Its stainless-steel handle is described as remaining cool, supporting handling during cooking, and the pan can be washed in a dishwasher after use.

Chocolate preparation benefits from gentle, indirect heat. The bain-marie pan’s double walls hold a water reservoir between them, allowing chocolate to melt for glazing, dipping or dessert finishing. Its capacity helps chefs plan a preparation batch. For wok cooking, the handled sheet-steel wok pan can be positioned at the station and used with its compatible stainless-steel holder. This gives teams a dedicated pan-and-support arrangement for wok preparation.

Parameters in use

The Titanium pan is made from hard-cast aluminium and suits all hob types. It can also be used in an oven up to 250°C, allowing food to move from hob cooking to oven finishing in the same vessel. Its Whitford® Xylan coating helps prevent sticking and resists high temperatures up to 250°C. In kitchen work, the non-stick surface can ease the release of delicate or sticky preparations and reduce residue after cooking.

The induction wok pan measures ø360x(H)180mm and weighs 2.68 kg, details that help assess its form and handling for a wok station. Its stainless-steel lid can cover food during preparation, and the pan is suitable for induction wok hob 239766. This gives the team a clear equipment match for that cooking setup. Its dimensions and weight also help staff consider how the pan fits into their wok workflow and handling routines.

Choosing a product

Start with the cooking method: choose a bain-marie pan for melting chocolate, a wok pan for wok cooking, or a frying pan for sautéing and browning. Then consider the pan’s size against the working space and cooking surface available. The deep pan’s base diameter helps assess its contact area, while the wok pan’s overall dimensions indicate the space it occupies. These checks connect pan choice to the job and station.

Consider the preparation sequence as well. The hard-cast aluminium pan can move from hob to oven within its temperature limit, while its coating supports food release. For wok cooking, select the appropriate equipment pairing: one wok pan suits a matching holder, while the induction model is intended for its compatible wok hob. For chocolate work, the water-jacketed vessel provides indirect melting and helps plan the batch. Choosing by method, equipment match and handling needs gives each pan a practical role.