smalls
KaTom has teamed up with some of our manufacturers to create a new line of smallwares designed with you in mind. We've taken our experience meeting the needs of chefs, restaurateurs, and institutional kitchens and put it into developing a new line of quality kitchen supplies at an economic price. This new line is called smalls™ and is perfect for operators wanting a functional product at a feasible price, without unnecessary bells and whistles.
Common Questions About Smalls
What is smalls?
KaTom smalls is our newest brand of smallwares that will cover a wide range of commercial kitchen needs. These products are for pragmatic operators who are looking for a quality product at an affordable price point. By sourcing these products from our well-known, trusted manufacturers, we were able to create a line that meets the needs of our customers without any bright, shiny selling points increasing the cost but not the functionality. We want our line to be the first solution that comes to mind when any operator wants a piece that gets the job done, and we're committed to making that happen.
Who makes smalls?
KaTom works with its distinguished, reliable manufacturers to have these pieces produced to the high standards required by commercial kitchens while keeping the price as low as possible. Our years of experience serving the commercial restaurant community gives us unique insight into what our customers need and what they don't, and we're putting this knowledge to work. KaTom smallwares are made by various vendors chosen specifically for the quality of goods we know they produce, based on our experts' experiences and years of customer feedback. We do all this so that when you purchase KaTom smalls, you know you're getting a quality product.
What does the gauge of stainless steel on a food pan mean?
When choosing a steam pan, you'll see a lot of specifications – depth, width, total size, perforated or not – but the most confusing option is the gauge of steel. It's confusing because gauge is measured counterintuitively, in that higher numbers mean thinner steel. The two most common gauges of steel for food pans are 22 gauge and 25 gauge, with 25 gauge being the thinner of the two. Heat penetrates thin steel more efficiently than thicker steel, but the 25-gauge pan won't be quite as tough as the 22 gauge. The differences are minor, but depending on the application, many chefs may prefer thicker or thinner steel.
Should I get a perforated steam pan?
Perforated pans enable chefs to drain liquid from cooking substances without having to tilt or strain the pan, working best with vegetables and meats that don't need to simmer in a broth or other liquid. Non-perforated pans will hold liquid within the steam pan, so anything served in sauce, broth, or other liquid will need to be warmed in a non-perforated pans. KaTom smallwares pans have both perforated and non-perforated options, and with our appealing price points, you can get the pans you need for each dish without breaking your budget.