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Walked into a diner kitchen in Portland last week and saw their line cooks prepping on upside down sheet pans
So I was in Portland visiting my brother last week and we grabbed breakfast at this little diner that has maybe 8 tables. I asked if I could peek at the kitchen since I run a small catering thing back home and I'm always curious how tiny spots handle volume. The head cook showed me their setup and I noticed all their mise en place was sitting on upside down sheet pans instead of cutting boards. He said it keeps the boards from sliding and the lip on the pan catches the juices so the counter stays cleaner during a rush. I've been using regular boards for 12 years and never once thought about flipping a sheet pan over. The pans also gave everything a slight edge so when he swept scraps off the board nothing rolled onto the floor. It's such a cheap trick and honestly I felt kind of dumb for not seeing it sooner. Has anyone else worked a station set up this way, and did the sheet pans ever warp on you after a few months of daily use?
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lucas9721h ago
Flipping a sheet pan over as a cutting board is the kind of genius that makes you want to slap yourself for missing it. I've used the same warped old boards for years and somehow never looked at the pan sitting right next to them. They do bend eventually if you're rough, but a decent heavy gauge pan will hold up better than most boards, honestly.
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