Julia Altshuler wrote:
> zuuum wrote:
>
> > They are called "hotel pans"... full, half, third, sixth, etc., and

> > preceeded by depth.. as in "3-inch half-pan"
> > Perhaps looking for a 2 inch hotel pan (full)? Stainless-steel is
more or
> > less assumed.
>
>
> Thank-you. I'd been trying to conjure up the right word and couldn't

> land on it. I believe the original poster is looking for a 2-inch
half
> hotel pan. I baked in full size too but got better results in half
in
> my home oven.
>
> --Lia


Those are steam table pans, available at most any restaurant supply
emporium. But they are the wrong configuration for use as bakeware
(standard recipe quantities won't work), and stainless steel is
unsuitable as bakeware, far worse than even glass. The best bakeware
is blackened *carbon steel*, never scrubbed clean... the darker it
becomes (inside and out) the better it bakes... even aluminum sucks for
bakeware, mostly because it's too shiney. Anytime someone has shiny
squeaky clean bakeware you know with absolute certainty that they can't
bake.