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Cast Iron is one of the most durable materials found in a commercial kitchen. It can sear, roast, bake, and fry a number of different food products, from vegetables to chicken and fish. Many of our cast iron skillets come pre-sprayed with a soy-based vegetable oil where they are then put under high heat to allow the oil to penetrate the skin. However, regardless of pre-seasoning, there are times in every cast iron's life when re-seasoning is necessary to keep up the performance of the product. Re-seasoning can help prevent rusting and drying out which keeps food products from sticking to the skillet. Here's how to properly re-season your cast iron:
Cast Iron is no exception, and adhering to these rules will actually make your product better with age. Cast Iron skillets and griddles can last a lifetime if taken care of properly. Here are some maintenance fundamentals: The Do's
- After hand cleaning with hot water, towel dry and store away, or put atop an open burner until the heat just dissipates the moisture. (If super dry, apply a thin layer of warm oil to the surface of the pan and allow for it to soak in)
- Should rust spots form or if a metallic taste is detected on food, simply work a sheet of sandpaper or steel wool over the surface to remove and reseason your pan with warm oil
- When your pan is not being used, make sure to store it in a cool, dry place (Lodge Mfg suggests putting a paper towel on the surface of the pan or in between the pan and the lid to keep moisture from forming)The Dont's
- Don't use soap or detergents for cleaning cast iron- hot water will do and a sponge!
- Never put cast iron in the dishwasher- the chemicals in the detergents will strip down the oils in your pan's seasoning, resulting in a brittle, dried out pan
- Avoid submerging the cast iron in cold water, particularly when the product is still hot. This could cause thermal shock and a warped pan
trash bins, including our "Slim Jim" container that's narrow and doesn't take up too much space. Epicurean, Proteak, and BioPlanet disposables. For the commercial customer, think about Energy Star-rated items the next time you're shopping for new equipment. To find out other ways you can save energy at home- check out the Energy Star Home Improvement Site!With the undeniable push towards eco-friendliness and "going green" there is a conscious effort that should be made by each of us to do our part. Your kitchen- whether that be at home or in your commercial establishment- is a great place to start. 1. Recycle Throwing glass, plastic, paper and other recyclables into the right trash bins is a great way to make a big difference without very much effort. Buy separate bins-one for regular trash and the other(s) for recyclables. We have a big selection of
With Cinco de Mayo coming up and the arrival of warmer weather, this fusion of a classic margarita and a delicious Mexican beer has quickly become a Southern staple. Here's how you can make it for yourself:Plastic Margarita Glasses or Heavy Duty Schooners (great for beer, margs, and more) Salt Rimmer Optional: Lime/Citrus Squeezer Bottle Cap Opener
When you hear the word commercial- what do you think? For most, a commercial kitchen conjures up images of a bustling restaurant, clanking pots and pans, sizzling food on the griddle, timers going off, and in a word, commotion. The key ingredient to a commercial kitchen is having the industry-grade supplies and equipment that can handle the rigors of this fast-paced setting. However, there is often a misconception that commercial kitchen products are only suited for industrial use. At Mission Restaurant Supply, we are trying to change that mentality. Many of our customers are not "commercial" at all, but every day people leading lives entirely opposite that of a foodservice professional. So then why do they come to us? These are people who are committed to quality and they look for this quality for their home kitchens. Though the cost of commercial-grade products may be at a higher price point, the benefits of investing in industry-adept products will stay with you for the long haul. These products perform under the hardest conditions, and in your home, they will get the job done each and every time. One such example of this is commercial cookware. Both in our Texas showrooms and online, we have an extensive selection of commercial-grade pots and pans that will handle themselves beautifully in the kitchen. From Stock Pots and Double Broilers to Fry Pans, Sauce Pots, Braziers, and Roast Pans, our selection ties together the highest quality materials with the reputation of trusted industrial brands like Crestware, Alegacy and Browne-Halco. Mission Restaurant Supply is Open to the Public- that means you don't have to own a restaurant or be buying for your business to shop with us. So even if you're looking for something other than cookware- such as a powerful blender by well-known brands like Vitamix, or perhaps a new undercounter ice machine for your home bar, Mission Restaurant Supply will have what you need.There's something to say about investing in quality products that will last while demonstrating their expertise in the kitchen. We are grateful to share this commitment and love for quality products with both our industry professionals and home cooks alike. Start experiencing the quality of commercial and begin cooking with sleek, industrial finesse.
The Esquire's cocktail guru, Jeret Peña, to talk about bartending, ingredients, The Esquire, and his exciting rise to success. Going into the Esquire Tavern is a bit like traveling back in time. The "longest wood bar in Texas" (over 100 feet long!) and "the oldest bar on the San Antonio Riverwalk" runs almost the entire length of the building and is filled with thirsty patrons who sit opposite wood cubbies filled with spirits, glimmering glassware, and mirrored panels. The Esquire was first opened in 1933 to celebrate the end of prohibition, and it has been serving up swanky cocktails and good eats for many years since. If you're not sitting at the bar, customers can duck into back to back, dark wooden booths that line the side of the restaurant, in a smaller, back dining area, or on a patio that leads right down to the river. The environment is, in a word, comfortable.
Upon walking in, the tavern-ambiance is undeniable; antlers hang stoically on the wall and the dim lighting lures customers in for a comforting meal and a warming drink. Despite all the decor though, there's no denying that the main focus of the Esquire is the bar. Enter: Jeret Peña- the tavern keeper, the head bartender, the revered mixologist who is garnering rave reviews left and right. From a Rising Star Award to his recent James Beard nomination, we were delighted to sit down with Jeret and take a look back on his rise to stardom.Peña got his start at the Valencia Hotel in a Banquet Event setting, dabbling for the first time in the bartending scene. He later moved on to the Watermark, and while there, was asked by the General Manger to host a tequila seminar for the San Antonio Current. It was then that he had to learn as much as he possibly could about the spirit, calling it "So complex, sophisticated and beautiful." Peña then went on to be the Ambassador for Partida Tequila for 2 years, and it was there that the door to mixology was opened. What happened next was the defining moment- a stint at Anvil, a respected bar in Houston, would change the course of Peña's career. Like many of us, finding a mentor you can really learn from and look up to can have a huge impact on your direction. Peña met his mentor, Bobby Heugel, one of the owners of Anvil, and the rest is history. Recalling his time with Bobby at Anvil, he said, "I saw a craft I knew nothing about- the fluid movement, the alchemy- it was mesmerizing." Since this turning point, Jeret has proved himself to be one of the leaders in the field. His innovative thinking and ability to push the envelope and explore new territory has brought about some well-deserved accolades as of late. StarChefs.com, a magazine for culinary insiders, recently honored "the best of the best" from the Austin and San Antonio dining scenes. A total of 19 awards were given out, with Peña taking home the Mixologist Honor.When receiving the "Rising Star" Accolade in a crowd of 400 people in Austin, Peña recalled thinking "I have momentum. It was wild-I felt honored to be on stage with so many amazing chefs." After sharing the news to his family and friends, he admitted that the James Beard Award was next up on the list. Little did he know, just a few weeks later, that he would be getting a nomination from the coveted organization's Bar and Cocktail Program. Clearly, it's a huge honor, and Jeret smiled as he said, "It's a little creepy." here! Visit the Esquire at 155 East Commerce Street San Antonio, Texas 78205 Image Credits
We can hear the pitter patter of kitchen staff near and far as they run for MOZO, the newest brand on MissionRS.com. So, what's in a name? MOZO, a company that has established itself for its revolutionary line of chef shoes, is changing the way that chefs and their kitchen staffs work. Lightweight. Durable. Comfortable. What's not to love about MOZO?
Your investment in a commercial refrigerator can last forever if you take the necessary measures to prevent major damage. There are things you can do as an owner to provide this preventative maintenance. You can also add additional refrigeration parts to your refrigerator. These inexpensive parts will give you the performance that you require, and help you expand the capability of your refrigeration system.
Gaskets The gaskets on your commercial refrigerator are built to withstand years of use and abuse. Irregular cleaning, however, may shorten the life of your gaskets. It is helpful to maintain your refrigerator door by purchasing extra gaskets to serve as replacements when older gaskets begin to stick or rust. Cleaning your gaskets once each month can extend their performance and durability. Casters The casters attached to the bottom of your commercial refrigerator can become gummed up with dirt, oils or other debris that is common in restaurants. Due to daily wear and accumulation of debris, the casters will eventually need to be replaced. Doing so will provide you with increased mobility for your refrigeration unit. These refrigeration parts and other accessories are part of a normal routine maintenance schedule during refrigerator ownership. Shelving As your business grows, you can never have too much available space, and storing more food products becomes a necessity. If you are not in a position to purchase a bigger unit, adding more shelves to the inside of your refrigerator is a low cost option to make the most of your space. White wire shelves do not rust, and help give you the extra space that you need for storing more food in your commercial refrigerator. Shelf Clips Inexpensive shelf clips are an essential part of maintaining your refrigerator. Clips may get jostled or bumped, resulting in damaged or missing clips. When clips are missing, the structural integrity of your wire shelving is compromised. A good supply of extra shelf clips is an important refrigeration part to keep in stock at your restaurant. It's important to remember that all refrigeration (and their subsequent parts) need routine maintenance and regular inspections- browse our selection and please call us if you should have any questions at 800-319-0690 as to how you can better maintain your refrigeration equipment!
Like any business, a sandwich shop relies on the efficiency of its equipment. During a rush, employees need to have every item within ready reach. Ingredients must be kept fresh and cool for optimum flavor. Furthermore, ingredients should be carefully arranged to enable quick assembly. Mission Restaurant Supply has affordable solutions for your sandwich making needs. We offer a wide variety of sandwich prep tables to help your business succeed. A sandwich table is a vital piece of equipment for those who wish to prepare and serve sandwiches. The refrigerated unit possesses an open space on top for ingredient storage. You can organize pans in a line according to recipe, enabling your cooks to work efficiently on the countertop in front of the ingredient space. Below the workspace, a refrigerator holds backup ingredients at the ready so you can work with maximum efficiency. Mission Restaurant Supply offers sandwich tables in many sizes. Bigger units (with 10 + pans) allow for better organization of backup ingredients, enabling your cooks to replace dwindling materials without sacrificing time running to the main cooler.
If your menu offers only a few sandwiches, a smaller sandwich table may better suit your needs. These smaller units have only one refrigerator below the workspace. Most are equipped with rolling casters, which enable you to move the table around your kitchen as you see fit. Sandwich tables from Mission Restaurant Supply are available in many widths and depths to
suit your kitchen's specific requirements. Shop all of our Sandwich Table Options.
Whether your business offers a wide selection of sandwiches or only a few, a sandwich table is an asset for organization and efficiency. They provide your cooks the space they need to prepare sandwiches with speed and accuracy. All of our sandwich tables are attractive and built to last by trusted manufacturers, like True Mfg and Turbo Air. Mission Restaurant Supply has the variety and the prices you need for your business- browse our selection today, and if we can be of any help directing you to the right equipment, please don't hesitate to leave a comment right here on the blog post or give us a call at 800-319-0690.