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Please Recommend Hotel Pan

monavano | Mar 10, 201511:26 AM

I think it's time to get a hotel pan for large braises. I'm looking for value here, not the "Cadillac" of pans: heavy enough for good heating and sturdiness.

What gauge is good for home use?

Is 4" depth versitile?

Does anyone, home or pro use, find they need the lids, too? Or, do you just cover with heavy aluminum foil?

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