Bratt Pan

Bratt Pan

Bratt pan is a catering instrument, which is able to perform up to eight cooking functions: braising, boiling, steaming, poaching, stewing, roasting, deep-fat frying and shallow frying. Bratt pans are typically used for producing large volumes of food and so are almost always present in large hotels, restaurants, hospitals and universities. They are rarely if ever used for domestic purposes as their size and nature of use don't lend themselves to domestic cooking. There are high pressure bratt pans that are modified in such a way that they allow boiling of water at above 100 degrees Celsius.