Journal · Rainbow Restaurant Equipment Supplies
Notes from the supply house
Pans, coatings and what survives a service, written in New York.
Aug 2026Tri-ply stainless: what the layers actually doStainless steel conducts heat badly. Everything about how good stainless pans are built follows from that.Read →
Aug 2026Ceramic, PTFE and the free-from claims on cookwareThe labels are about what is absent. Knowing which absence matters makes the comparison easier.Read →
Jul 2026Detachable handle sets: who they suit and what you give upA format designed around storage space rather than around cooking.Read →
Jul 2026Induction: how to tell whether a pan will workInduction is the one hob type that rejects pans outright, and the test takes five seconds.Read →
Jul 2026Making pans last: heat, utensils, washing and storageFour habits account for most of the difference between pans that last and pans that do not.Read →
Jun 2026Buying a set or buying pans individuallySets are better value per piece and worse value per piece you use.Read →
Notes from the shop
Practical writing about cookware sets, from the people who sell it in New York.