When we were designing the new prep kitchen over at the HUB in East Cambridge, there was one piece of equipment that I knew we needed at this stage of growth. The tilt skillet is extremely versatile. You can boil, fry, poach, sear, simmer, braise and stew in a tilt skillet.
Also, with the size of our production, it is a back saver. Now, instead of carrying a large pot across the kitchen, we simply crank to tilt the skillet, then remove and store the product that we just cooked.
The photo is of Will searing the cauliflower in a very hot tilt skillet, then removing it to cool.
It’s been a lifesaver in the kitchen.