how do you specify the quality of a hotel pan, i.e. its thickness? I have
seen some that are pretty flimsy, and want to know how to order or buy and
know what I am getting.

On Fri, 20 Feb 2009 23:37:36 GMT, "Gil Faver" >
wrote:

>how do you specify the quality of a hotel pan, i.e. its thickness? I have
>seen some that are pretty flimsy....

I too haven't cooked a hotel in years, so I'll be interested in
people's recommendations here.

I have cooked with hotel bar butter and cottage cheese, though.

-- Larry

"Gil Faver" > wrote in message
...
> how do you specify the quality of a hotel pan, i.e. its thickness? I have
> seen some that are pretty flimsy, and want to know how to order or buy and
> know what I am getting.
>

I've seen both 24 and 22 gauge. The 22 are thicker than 24

http://www.zesco.com/products.cfm?su...pID=020215az01

These are 24 in the smaller sizes, 22 on the larger
http://www.chefsfirst.com/Dept.asp?C... +Pans&lobby=1

Gil Faver wrote:
> how do you specify the quality of a hotel pan, i.e. its thickness? I have
> seen some that are pretty flimsy, and want to know how to order or buy and
> know what I am getting.
>
>

Is there a restaurant supply store near you? The shipping charge for
mail order might make the local purchase attractive and you can see and
feel what you are getting.