>>510447240
Almost every restaurant I’ve worked at uses stainless steel pots and pans. Some higher end restaurants and non-chain restaurants will use cast iron for specialty dishes and smaller restaurants might use teflon because of a smaller/lazier staff, but this is pretty rare in my experience because the dish pit guy is usually a stoner, a nigger, or a Mexican who beats the fuck out of the dishes and uses cleaning detergent and chemicals even though you tell them not to.

Cast iron results in inconsistent food if it’s known that the seasoning may or may not be stripped off the next morning, so most restaurants won’t bother. Fucked up teflon pans can be a very costly recurring expense because Blazin’ Billy, Tyrell Jackson, or Juan Sanchez will use a scouring pad or degreaser to clean the pans, then throw them with all the other shit to rust or degrade. Cast irons not so much, but teflon is next to useless in a cost/benefit strategic sense because of how little care goes into handling them by the cooks and dish pit monkeys. The teflon coating is very fragile and isn’t built to last in the first place.

Stainless steel is more or less king since you can beat the hell out of it, use metal cookware on it, it has relatively good heat conductivity, and you clean it with chemicals and it’ll be just fine. There are a lot of aluminum utensils, though, and aluminum foil is pretty much ubiquitous, although not as much as plastic wrap.