Potatoes au Gratin is a popular dish of potatoes covered in a melted cheese mixture. The name of food comes from the baking term Gratin, which is used when a dish is covered in either cheese or breadcrumbs and then browned on top. These dishes are designed specifically for menu items that take a little extra browning on top. Au gratins are available in stainless steel and ceramic. Use the information below to choose the right material for your business. Stainless steel is a very durable metal that can withstand very high heats. The largest benefit to using stainless steel over ceramic dishes is that, when dropped, there is no worry about a stainless au gratin bowl shattering, creating a hazard to customers, a hassle to cleaner up and a hurt on your wallet. If a stainless steel dish is dropped the only clean up needed is with a wet mop.
Ceramic au gratin dishes work well in the oven. They don’t conduct heat as well as stainless steel, so, while it may take longer to cook, the dishes are somewhat cooler to the touch and will cool quickly. The glazed finish on ceramic finishes is more resilient to the scraping of utensils, thus the finish holds up much longer than that of stainless steel. Be sure when transporting the dishes that server have a good grip on these dishes as one slip can cause the dish to shatter.