Bratt Pans are designed to cook large volumes of food for large catering requirements, able to perform eight cooking functions: braising, boiling, steaming, poaching, stewing, roasting, deep-fat frying and shallow frying. Not all bratt pans are suitable for all eight functions, but looking at a model specification sheet will show what is possible. They can be used for multi-function cooking of one product, such as browning-off meat with the pan set at a fry temperature with the lid open, then liquid added, the temperature turned down and the lid closed to softly braise. Soups and sauces can be similarly prepared using multi-cooking temperature modes. At the end of cooking the tilt feature is very useful for emptying the contents out and helps wish washing the pan. Most bratt pans offer the option of being plumbed in so that a swivel tap is connected to the unit to allow water to be added both for adding liquid for the cooking and for washing out.
