I hate to ask a stupid question, but I have yet to work in a professional kitchen other than at the Chain restaurant that I work at now where there are not any pots and pans save the small cast-iron skillets that we serve appetizers and fajitas in.
In such a restaurant, are the entrees (such as the pan roasted fish in CT4) all done in their own cooking vessel and washed after or just wiped or what? Again, it seems a silly question to me, but I can't see using the same pan for multiple dishes, as well it seems impractical to keep changing cookware constantly.
Also, perhaps this would be an appropriate thread to discuss the differences in cookware at our various kitchens.
~Thank you