@@SDSBBQs If ya do not want to pay for the "Foil" deep full size do what I did in the '80's and get a few Stainless Steal "FULL Depth" ones and (Edit/Change B'cause of to many home made Rum When watching) ;
Thank you for explaining the difference between the shallow pans vs deep pans. The explanation that we can use two pans of the same size stacked on top of each other with a small amount of water is also very useful information.
Idk why i never thought of smaller size pans and ice for cold foods.. sounds so basic and DUH, but honestly never dawned on me i HIGHLY APPRECIATE THIS. Your reason for making this vid just did its purpose lol THANK YOU
It's all about perspective and I think outside of the box and apply it to all aspects of my life including my BBQ catering. So glad that little nugget was able to help you out!
One thing I found out about catering pans and it's important; not all catering pans are created equal, especially when it comes to heavy foods like baked beans or mac and cheese. I found if I went online and bought the heavier gauge pans it was money well spent. Even then, a full pan is very heavy and if not properly supported when carrying they will try to fold on you.
True story indeed, they are all not created equally. I have had a few close calls myself with pans but I find that simply being careful and taking my time goes a long way. Thanks for watching and commenting!
I'm planning of making food for my wedding. I'm planning on making Steaks and Mashed Potatoes, Shredded Buffalo Chicken Sliders, Carne Asada Tacos and Rice Bowls for protentional leftovers of Carne Asada and Shredded Buffalo Chicken. I was thinking of using the 6 aluminum half chafing dish steam pans to keep the steaks, chicken, mashed potatoes, carne asada and rice warm until the reception. Will the aluminum chafing dish keep these items nice and warm or should I look into something else?
So the warmers will do just that KEEP things that are warm already warm. You are walking a fine line though because you don't want to overcook the steak. Maybe do a trial of a small batch to see the results and go from there.
Good morning Mr. Dash sir,this was some very good information. The tip about putting in 1 half pan before adding water so you don't over fill(ask me how I know) was good,also using the 3 smaller pans inside the full pan was also a good tip. Thx again
This video helped me a lot !! I cook but when it came to something simple like this as far as keeping the food warm and knowing about the racks and gel I was clueless hahaha …thx again 👍🏾
Great video! Question: when you're dealing with pans of food like meat, pasta, casseroles & veggies...how long does it take the chaffing burners to heat up the food?
Hello, I’m looking for your experience on this question. Do you know how long room temperature food would take to heat up on a chafer? For example, I want to serve chicken pieces that will be at room temperature to start with. How long in a chafer would it take to heat up all the chicken pieces to the point where it’s nice and hot to eat?
I think it would take longer than the warmers would be lit for. The key to using warmers is to have your food warm already and keep it warm. Warmers do not heat things up well in a timely manner.
The Chaffing dish/ warming racks can go on plastic, there is enough of an air gap for the sterno (gel warmer) to not get too hot. But I wouldn't place a warmer (the sterno) directly on plastic they can and do get very warm.
Tank you for your time. Had a few weeks of rain and my printer ran out of ink to print a good label so MY Jamaican Jerk Rub will get to you some time in December. (I hope) ;
Have you seen the flameless warmers ? I used them a couple times this summer. They work just like the the MRE heaters. They dont last as long but are a gentler heat
For Sure! Like I said it's that time of year for these things and for people who might not use them all the time. Best of luck with your Thanksgiving! Thanks for watching and commenting.
If using 1/2 pans most times no, there are some times when you use the full pans that can only hold so much water and then you might have to keep an eye on it and possibly refill the water pan if needed.
Pretty much yes. I usually take more than the amount of pans I need "just in case" There are times when something won't all fit into one pan and I need to spread it out, or someone has something extra that they didn't bring a pan to account for. So I try and carry extras. One other thing I do is double up the pans when traveling so that I will have a built in water pan when and or if needed.
I’m having a graduation party at a hall making all the food in my own . No stove or anything to warm food up at the hall . I’ll be using warmers to warm food up . I’m making rice , chicken Alfredo with broccoli , breads , chicken fajita what would you recommend . I’m cooking it all the morning of and the party will be at 1:30 pm .
So I'd recommend having everything as warm as possible, before putting things in the warmer. Those warmers are just that warmers... they will keep things warm so if things get cold it will take forever (if at all) to get them "warm" again.
I have used these 1 time. Didn't go well,, I put water in the pan and then put the food on top of the water and lit the warmer. I came back to check on the food and noticed the water was boiling! Why do you think that happened?? Jason
When you use a full pan and have a pull pan full of food there's not much room for water. When using a full pan and a full pan of food I only use one warmer. But when the water is boiling I just keep it in mind and check on it frequently to make sure it doesn't run dry.
@@SDSBBQs I used 2 warmers! I would guess there lies my issue. So, 1 warmer for a full pan or I could split the meat into 2 half pans and add more water. Thanks for the reply!
Depends on the event but mainly I'll re-heat them if needed, cut them into individual bone portions, take them to be delivered in a the Cambro, then when onside use warmers and racks just like everything else. The key is for them to be warm already when you get to your event. The sterno warmers will keep stuff warm but not heat things up from cold.
It depends on if you are using one or two warmers and how much water you start with. But using a deep full pan you won't be able to put much water in the bottom pan.
@@SDSBBQs ok so I wanna make sure I understand. So as soon as I'm done cooking the food wrap it up tightly? But warm about a hour before serving time with the chaffing stations?
Hi Dash; how come there isn't any food in these pans? What's up with that! Hope you and the family have a great Thanksgiving and you get to RELAX a little!!!
LOL I was demonstrating food would have gotten in the way. I'm on my second day of cooking and I still have to deliver everything in the morning. It'll be a little bit before I can relax just yet.
Yes I do, this past week I was out of the country and had no internet access. I stream at 9pm US Eastern time. I would typically leave a video saying that I wouldn't be streaming but I decided to just take the time off and enjoy it.
I understand these type of pans are available in reusable stainless steel. Do you think a business case exists for switching from aluminum one-use pans to reusable stainless steel.
@@SDSBBQs and I remember you talking about this sometime in the past. You said that you didn't have time to mess with cleaning them. My thought is maybe have some stainless for the bottom tray for their strength and use throwaways in the top with the food. I haven't used them yet but that's what I'm considering doing.
Oh and the other positive of using throwaways is the folks have paid for all the food you have cooked. You can leave the food in the disposable trays so they have a way of dealing with any leftover.
@@victorbenner539 I have talked about it in the past, so a few reasons most of the time I am dropping off the food and leaving. If I had sturdy pans I'd have to hang around and collect them afterwards or go back to the venue to get them. I also have mentioned cleaning and no intrest in having to do that.
I had been oversized for over 16 years and now I lost half the weight in just a year. Now I can't stop telling people about it. Could I offer you some information that could cut your weight in half naturally without side effect.. This method would help you to reduce appetite and reduce the hormones responsible for weight fat reserve. This is not a sales pitch. It's free doable Advice. Low impact high potential.
Very helpful, thanks for the video, I’m sure this will help many people
Thanks for asking such a great question!
@@SDSBBQs If ya do not want to pay for the "Foil" deep full size do what I did in the '80's and get a few Stainless Steal "FULL Depth" ones and (Edit/Change B'cause of to many home made Rum When watching) ;
Definitely helped me
Awesome thanks for watching and commenting! Good luck.
Thank you for explaining the difference between the shallow pans vs deep pans. The explanation that we can use two pans of the same size stacked on top of each other with a small amount of water is also very useful information.
Glad it was helpful!
Idk why i never thought of smaller size pans and ice for cold foods.. sounds so basic and DUH, but honestly never dawned on me i HIGHLY APPRECIATE THIS. Your reason for making this vid just did its purpose lol THANK YOU
It's all about perspective and I think outside of the box and apply it to all aspects of my life including my BBQ catering. So glad that little nugget was able to help you out!
Thank you for all your help! This was very informative for our wedding party.
Awesome glad I could help and congrats internet stranger!
One thing I found out about catering pans and it's important; not all catering pans are created equal, especially when it comes to heavy foods like baked beans or mac and cheese. I found if I went online and bought the heavier gauge pans it was money well spent. Even then, a full pan is very heavy and if not properly supported when carrying they will try to fold on you.
True story indeed, they are all not created equally. I have had a few close calls myself with pans but I find that simply being careful and taking my time goes a long way. Thanks for watching and commenting!
I always buy my full and half size pans from Costco. Always held up well and good price. The dollar tree and Walmart ones suck tho.
@@deeztacos6336 I can't say enough about heavy duty catering pans, they're well worth the extra cost.
Great video. Explained everything straight to the point and very informative, loved the “ask me how I know” 😀 Thank you so much for this!
Glad to hear you found the video informative. Thanks for watching!
Sir Thanks for sharing your knowledge and experience. 👍👍
It's my pleasure, thanks for watching and commenting.
I'm planning of making food for my wedding. I'm planning on making Steaks and Mashed Potatoes, Shredded Buffalo Chicken Sliders, Carne Asada Tacos and Rice Bowls for protentional leftovers of Carne Asada and Shredded Buffalo Chicken. I was thinking of using the 6 aluminum half chafing dish steam pans to keep the steaks, chicken, mashed potatoes, carne asada and rice warm until the reception. Will the aluminum chafing dish keep these items nice and warm or should I look into something else?
So the warmers will do just that KEEP things that are warm already warm. You are walking a fine line though because you don't want to overcook the steak. Maybe do a trial of a small batch to see the results and go from there.
Good morning Mr. Dash sir,this was some very good information. The tip about putting in 1 half pan before adding water so you don't over fill(ask me how I know) was good,also using the 3 smaller pans inside the full pan was also a good tip. Thx again
Morning! Thank you sir as always for watching and commenting. Yes those pans are very easily overfilled.
This video helped me a lot !! I cook but when it came to something simple like this as far as keeping the food warm and knowing about the racks and gel I was clueless hahaha …thx again 👍🏾
Sure thing, sorry for the delayed reply I seemed to have missed this comment last week. Sometimes we all need a little help from a internet stranger!
Great vid thanks! but don't tell me y'all don't see the alien in the window peeking in 🤣🤣🤣
Totally missed it, but you might be seeing a reflection from the camera or the TV which are in front of me
@@SDSBBQs haha yea it was a joke. It was the reflection of your head. I have problems lol
If it was my head... then you my friend aren't the one with problems! LMAO. Thanks for watching and commenting.
Great vid. Lots of good info and tips. 👍🏼 Thank you!
So glad I was able to help. Thanks for watching!
I have to give you credit for teaching me to use catering pans. Now I don’t do much without them !
Awesome man, they are cheap and make moving food and re-heating food effortless. Thanks for watching and commenting.
Great video! Question: when you're dealing with pans of food like meat, pasta, casseroles & veggies...how long does it take the chaffing burners to heat up the food?
The food needs to be hot/warm already those warmers are designed for keeping things warm and not reheating.
Awesome! 1st time using a chafing dish set up. Very helpful info thanks!
Glad to hear that I helped! Thanks for watching and commenting.
Thank you, I saw a few videos that said 1/4” water. I have the 1/2 tray, so now I know I can add water just up to the tray with good.
I'm glad to hear that I helped 😊
Thanks for the information, especially cold items!!
Sure thing thanks for watching and commenting. Hopefully it will work for you!
My parents are tasking me with preparing the food for mother's day, and I want my chipotle chicken to be warm. Thanks so much.
One of these would really help keep things warm.
Hello, I’m looking for your experience on this question. Do you know how long room temperature food would take to heat up on a chafer? For example, I want to serve chicken pieces that will be at room temperature to start with. How long in a chafer would it take to heat up all the chicken pieces to the point where it’s nice and hot to eat?
I think it would take longer than the warmers would be lit for. The key to using warmers is to have your food warm already and keep it warm. Warmers do not heat things up well in a timely manner.
Can you put these on a plastic table cloth? Or what kind of table cloth can you use ? I don’t want a bare table at my event
The Chaffing dish/ warming racks can go on plastic, there is enough of an air gap for the sterno (gel warmer) to not get too hot. But I wouldn't place a warmer (the sterno) directly on plastic they can and do get very warm.
Great info and yeah I've got those "ask me how I know stories" hahahahaha
Have a Happy Thanksgiving bud
Those ask me how I know stories are the best stories... LOL. Thanks man for watching and commenting.
Tank you for your time. Had a few weeks of rain and my printer ran out of ink to print a good label so MY Jamaican Jerk Rub will get to you some time in December. (I hope) ;
No rush at all. Hopefully you can enjoy your Thanksgiving as well! I'll pass along your regards.
Thanks for sharing great information
Thanks for watching.
Have you seen the flameless warmers ? I used them a couple times this summer. They work just like the the MRE heaters. They dont last as long but are a gentler heat
Hmm... I have not. I will see if I can find some and try them out. Thanks!
good looking out on this video man im having buffet style thanksgiving so this video was a really big help
For Sure! Like I said it's that time of year for these things and for people who might not use them all the time. Best of luck with your Thanksgiving! Thanks for watching and commenting.
Good vid Dash. These are great vids for those of us who intend to venture into the catering business soon.
Yes indeed it was meant to be helpful glad it seems to be doing just that
Awesome info, thank you
Thanks for watching, glad you found it helpful.
What are tea lights and how to use them?
Tea lights are for use with scented wax warmers, not for chaffing dishes. The heat you want is a Sterno brand or similar warmer.
Do you have to refill water during your event or does it last
If using 1/2 pans most times no, there are some times when you use the full pans that can only hold so much water and then you might have to keep an eye on it and possibly refill the water pan if needed.
Dash me and Betty loved the video. Also wanted to say Happy Thanksgiving to you and your lovely wife and all the Taste Testers. Be safe
Thanks guys, right back at you guys as well. Hopefully you can enjoy your Thanksgiving!
Thanks, very helpful info 👍🏼
Sure thing thanks for watching and commenting 🙂
great video. I don't cater, but I tend to cook for larger groups often. This will help me!
Awesome man, glad I could help. Thanks for watching and commenting.
Good video so would you double the amount of pans to take to a place and would you take a cooler of ice
Pretty much yes. I usually take more than the amount of pans I need "just in case" There are times when something won't all fit into one pan and I need to spread it out, or someone has something extra that they didn't bring a pan to account for. So I try and carry extras. One other thing I do is double up the pans when traveling so that I will have a built in water pan when and or if needed.
Great video! Thank you so much.👍🙂
Sure thing. Glad you found this helpful.
I’m having a graduation party at a hall making all the food in my own . No stove or anything to warm food up at the hall . I’ll be using warmers to warm food up . I’m making rice , chicken Alfredo with broccoli , breads , chicken fajita what would you recommend . I’m cooking it all the morning of and the party will be at 1:30 pm .
So I'd recommend having everything as warm as possible, before putting things in the warmer. Those warmers are just that warmers... they will keep things warm so if things get cold it will take forever (if at all) to get them "warm" again.
@@SDSBBQs thank you so much sounds like it’s going to be a tough one that day May have to do some cold foods and pizza
This going to help me throw a great graduation party I appreciate it!
Sure thing
Sure thing!
Thanks so much sir!! Great info!!!👍😀
My pleasure!
Nice, Dash has a stash ! You heard it here first folks ! Sterno’s the forgotten item, very true ! Nice job Dash !
#TrueStory I forget them so often I had to start stashing them. Thanks for watching and commenting.
Great Video! Thank you!
Thanks for watching and commenting!
thank you jeff for asking I needed this info.
Thank you for watching and commenting!
I have used these 1 time. Didn't go well,, I put water in the pan and then put the food on top of the water and lit the warmer. I came back to check on the food and noticed the water was boiling! Why do you think that happened??
Jason
When you use a full pan and have a pull pan full of food there's not much room for water. When using a full pan and a full pan of food I only use one warmer. But when the water is boiling I just keep it in mind and check on it frequently to make sure it doesn't run dry.
@@SDSBBQs I used 2 warmers! I would guess there lies my issue. So, 1 warmer for a full pan or I could split the meat into 2 half pans and add more water. Thanks for the reply!
@@armymedic574 Sure thing!
Question how do you keep your ribs warm for catering???
Depends on the event but mainly I'll re-heat them if needed, cut them into individual bone portions, take them to be delivered in a the Cambro, then when onside use warmers and racks just like everything else. The key is for them to be warm already when you get to your event. The sterno warmers will keep stuff warm but not heat things up from cold.
Hello,
I noticed there are full size steam pans of different depths. Any reason why you wouldn’t always go with the deepest one?
Maybe you wanted more water underneath the shallow pan?
Oh ok. Thank you for the quick response! When you use the pans as shown in the video, how much time before you have to replace the water in the pan?
It depends on if you are using one or two warmers and how much water you start with. But using a deep full pan you won't be able to put much water in the bottom pan.
In that case I’ll probably use a shallow pan for the food so that I can use more water.
Exactly!
Hi Im cooking christmas dinner. How soon should I put the food on tbe chafing station? Because Im waking up early to cook and I have a lot on the menu
That all depend on how long your warmers will last. The longer the warmers the sooner you can put the food out.
@@SDSBBQs ok I have 6 hours burner
@@SDSBBQs I don't want to dry the food out
@@danzdow88 make sure it's covered tightly until you are ready to serve. Plastic wrap or foil.
@@SDSBBQs ok so I wanna make sure I understand. So as soon as I'm done cooking the food wrap it up tightly? But warm about a hour before serving time with the chaffing stations?
So helpful, thank you!! 😁
You are so very welcome, thanks for watching and commenting!
Hey Dash, great info, appreciate it!👍🏾
Thank you Sir!
I’m cooking food at home and bringing it to a hotel. Do you think that would be ok and the food would be hot?
I'd recommend the Food Transport from a company called Cambro, especially if you will be transporting food multiple times.
THANK YOU!!!!
Thank you so very much for watching and commenting!
Like your content brother! I appreciated the information!
Glad I could help! Thanks for watching.
Thx, missed the bits on ways to cover.
Sorry I guess you are right I use either the premade matching tops or I'll just use some aluminum foil.
Hi Dash; how come there isn't any food in these pans? What's up with that! Hope you and the family have a great Thanksgiving and you get to RELAX a little!!!
LOL I was demonstrating food would have gotten in the way. I'm on my second day of cooking and I still have to deliver everything in the morning. It'll be a little bit before I can relax just yet.
Very helpful
Glad you think so!
We’re do I buy the rack from
Are you asking about the warming racks? You can find them all over, Restaurant Depot, Sam's are where I get them from.
@@SDSBBQs thanks you first year doing a Christmas party for the coumminty thank you
Do you still live stream on Wednesday nights? if so what time?
Yes I do, this past week I was out of the country and had no internet access. I stream at 9pm US Eastern time. I would typically leave a video saying that I wouldn't be streaming but I decided to just take the time off and enjoy it.
Have a great Thanksgiving!
Thanks, Wishing you and yours all the same!
another good video and a good lesson
Glad I could help, thanks for watching and commenting!
Thanks for the video! You should coat all the pans with #MOBUTTABABY!
I see what you did there! Thanks as always for watching and commenting.
Is their a snake in the window to the right? What is that?
I actually think that is the reflection of the light from my head. Crazy.
I understand these type of pans are available in reusable stainless steel. Do you think a business case exists for switching from aluminum one-use pans to reusable stainless steel.
There are times when I wish I had somewhere to store the stainless pans. They also can be expensive.
@@SDSBBQs and I remember you talking about this sometime in the past. You said that you didn't have time to mess with cleaning them. My thought is maybe have some stainless for the bottom tray for their strength and use throwaways in the top with the food. I haven't used them yet but that's what I'm considering doing.
Oh and the other positive of using throwaways is the folks have paid for all the food you have cooked. You can leave the food in the disposable trays so they have a way of dealing with any leftover.
@@victorbenner539 I have talked about it in the past, so a few reasons most of the time I am dropping off the food and leaving. If I had sturdy pans I'd have to hang around and collect them afterwards or go back to the venue to get them. I also have mentioned cleaning and no intrest in having to do that.
@@victorbenner539 Great minds! Exactly and those pans can be used in the oven for reheating.
This was a good idea for videos I like it
Yeah... yeah... you better had liked the video! Lmao, thanks man for watching and commenting!
Great tutorial...100th like
Thank you for watching, liking and commenting. Hope to see you more and more in other videos.
Boa tarde 👋👋👋
Hey man! 🙋🏿♂️🔥🛢🔥
I had been oversized for over 16 years and now I lost half the weight in just a year. Now I can't stop telling people about it. Could I offer you some information that could cut your weight in half naturally without side effect.. This method would help you to reduce appetite and reduce the hormones responsible for weight fat reserve.
This is not a sales pitch. It's free doable Advice. Low impact high potential.
Thanks feel free to leave whatever you need to in the comments.
Great overview
Thanks!
Very helpful. Thanx bro.
Sure thing, thanks for watching and commenting 🙂