Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

A rectangular stainless steel pan with a lip designed to rest in a steam table or rack. It comes in various sizes, most typically a full hotel pan (12¾ inches by 20¾ inches by 2, 4, or 6 inches deep) and a half hotel pan. Also available at a third and a fourth of the basic size. It is used to cook, ice, store, or serve foods if solid, and to drain foods if perforated.