I was just reading a thread sometime ago about the use of Reynolds baking bags to holding and reheating product. We use a commercial pan liner called "PanSaver". We get them from our equipment supply house. These bags are designed to line pans and will hold up to 400 degrees. I started using them in the bean inserts because I was tired of fighting crusted beans after a long day. I found tht I can line the steam table inserts for all my products. Also works on cold tables. Clean up is a whiz. I then started using the large ones to line the bottom of the Cookshack and water pans instead of foil. They work fantastic. When you finish the day just grab the bag with whatever is left in it and into the cooler. Reheat in another bag the next day. If you are using foil pans you can line them with these handy pansavers. Instead of using commercial film wrap to wrap meats in to hold moisture in use these bags. They are made of the same stuff turkey bags are made of and are a lot less expensive. I think I pay 19 cents for the 6 inch deep 1/3 insert pan size. They really do away with a lot of pot washing. Just google PanSaver for more information.
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