AMT Gastronorm 1/1 - 10cm deep

A: Cook and hold in bulk. Braises, stews, curries and stocks all need food covered in liquid, and 10cm is the depth in the AMT range that allows it at full 1/1 footprint.

A: Close to double, in exactly the same oven and rack space. That is the practical argument: greater output without needing more equipment or more shelving.

A: Yes. Contents heat from the outside inward and lose much less moisture, so dishes take longer and stay wetter. A recipe moved up from a shallow pan needs both more time and less liquid.

A: It is the heaviest pan in the GN range when full, and it is the one most likely to be moved while hot. Where staff carry rather than slide, the handled version is the safer specification.

A: Yes, and it is one of its main uses. Depth holds temperature and slows drying, which is what a bain-marie or a holding cabinet is asking the pan to do.

A: It is awkward. High walls trap steam over a large surface, so most operations brown elsewhere and combine. Worth being straight about rather than promising one-vessel cooking.

A: As the bulk vessel, bought in ones and twos alongside more of the shallower depths. Kitchens rarely need many, and buying depth here ties up money that is better spent on 2cm pans.

A: Yes. Depth varies across the GN range while the 53 x 32cm footprint does not, which is what allows a deep pan and a shallow tray to share the same equipment.

A: How they intend to move it. The answer determines whether they want this or the handled version, and getting it wrong is a safety issue rather than a preference.

A: By shape and by where it lives. A stock pot suits the hob and a tall narrow volume; this suits the oven, the rack and the holding cabinet, and it stacks into a system the pot cannot join.