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Skillets & Braising Pans

Commercial Tilting Skillets & Braising Pans in Toronto & Canada

A tilting skillet and a braising pan are really the same idea by two different names — a shallow, wide pan that tilts forward to pour out soups, sauces, braises, or a big batch of sautéed vegetables without lifting a thing. Our Skillets & Braising Pans collection covers both ends of that range. Crown builds the widest lineup here, from a compact 12-gallon countertop unit up to a 60-gallon floor model, with your choice of manual crank tilt or hydraulic power tilt depending on how often you're pouring. Vulcan keeps things simpler with a manual-lift 30- and 40-gallon braising pan line built for steady, high-volume kitchens. Every model comes in natural gas, propane, or electric, so it's easy to match whatever's already running in your kitchen. From a banquet hall in Toronto to a commissary kitchen in Mississauga, we ship commercial kitchen equipment across the GTA — Brampton included — right from our home base in Vaughan, and nationwide across Canada.

Frequently Asked Questions

Common questions from operators buying this kind of equipment.

Is a tilting skillet the same as a braising pan?

Yes — a tilting skillet and a braising pan are the same category of equipment, just named differently by different manufacturers. Crown calls its lineup tilting skillets, while Vulcan calls the same style of equipment a braising pan; both are shallow, flat-bottomed pans mounted on a base that tilts forward to pour. The name doesn't change what it does: braise, sauté, boil, steam, or hold food to order, all from one piece of equipment that replaces several stovetop pots at once.

What is the difference between a manual and a hydraulic tilting skillet?

It comes down to how the pan tips. Crown's ES and GS series use a manual hand crank, which works well for a kitchen pouring a few batches a shift. The EMTS and GMTS series add hydraulic power tilt instead, so a full 30- to 60-gallon pan of hot liquid tips at the push of a button rather than by hand — worth the upgrade if you're pouring large batches multiple times a day. Vulcan's braising pans, by comparison, use a manual lift lever across their 30- and 40-gallon models.

What size tilting skillet or braising pan does a commercial kitchen need?

Capacity here runs from a compact 12-gallon countertop unit up to a 60-gallon floor model, with braising pans sitting in the 30- to 40-gallon middle range. A 12- to 16-gallon countertop skillet suits a smaller kitchen making sauces or small-batch braises, a 30- to 40-gallon floor model covers most mid-volume restaurant and banquet kitchens, and a 60-gallon unit is built for high-volume catering or institutional cooking where you're prepping in bulk.