Panning Out

Bonnie Benwick is a big believer in hotel pans–even in a home kitchen:

“I use the half-size ones for casseroles and as bain-maries (the water-bath way to evenly cook ramekins of custards and such), for oven-poaching; as stove-top smokers (with a tight fit of aluminum foil on top); for marinating and for soaking thick slices of challah bound for French toast. I can sear a brisket on the stove top then transfer it to oven or grill — the shorter walls are particularly advantageous when cooking meats and roasting chunky vegetables.”