Introduction to Steam Pans

There are a few key kinds of steam pans. There are disposable and stainless steel reusable pans. They come in different sizes and shapes. The standard rectangle pans are the most versatile because they accept a wide range of sizes of pan inserts.

The above is one of mine with the included long pan insert. You can also purchase stainless steel inserts that are 1/3 width pans (3 per) or 1/2 width (2 per). They come in shallow and deep depths which add flexibility depending on what you are serving. For easier clean up, you can also just put the aluminum foil disposable pans in the long pan insert and throw away when the party is over. I almost always use 1/2 pans or 1/3 pans because it makes it easier to have a larger variety of hot appetizers.

The circle style is convenient for some items, but it isn’t as flexible because you can’t use different inserts.

The way the pan works is there is a large outer pan which you fill with some water. The inner pan is the one you put the food in. Below the outer pan is a spot where you put a heating source (sterno can or similar). The sterno heats the bottom of the outer pan, heating the water. The water then heats the inner pan. Theoretically the inner pan temperature doesn’t get higher than 212 degrees Fahrenheit (boiling water), so the food shouldn’t burn, but will remain hot for extended periods.

Steam pans are great for some foods and some events, but not ALL. I will elaborate in later articles.