Buffet food warmer recommendations?
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    Buffet food warmer recommendations?

    Initial thought was Oster with (3) 2-1/2 qt trays. See a number of Amazon reviews saying no power switch, thin pans & food only stays luke warm. Anyone using this or another where you can keep hot food (like potatoes & stuffing) hot?

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    Crock pots are so cheap, and available in so many sizes,, that may be the answer.
    Typically, you get 3 temp settings on the cheap ones,,,

    NOTHING is better than grape jelly/chili sauce meatballs in a crock pot!!
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    Quote Originally Posted by CADplans View Post
    Crock pots are so cheap, and available in so many sizes,, that may be the answer.
    Typically, you get 3 temp settings on the cheap ones,,,

    NOTHING is better than grape jelly/chili sauce meatballs in a crock pot!!
    Foresee using 6 pans/dishes. Was hoping to avoid a "herd" of crock pots and all the cords, but definitely worth considering.

    Not a grape jelly fan, so I think that NOTHING really would be better.
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    I have three crock pots with insulated carry bags for them. I alos use a rival roaster with foil lining and water under the foil. Keep meats moist and warm. we did mom's 80th birthday and the setup worked well.
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    Quote Originally Posted by coaltrain View Post
    Nobody uses Sterno anymore....?
    The last half dozen times I saw Sterno used,,, it burned the food,,,

    I think they make the stainless trays too thin,, the Sterno worked great on the thicker trays.

    You could always squeeze the Sterno through a loaf of bread,, then drink it!!




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    Captain Hook Kennyd's Avatar
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    Quote Originally Posted by coaltrain View Post
    Nobody uses Sterno anymore....?
    That's what we use for the pot luck dinners at the barn concerts, they work perfectly.
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    Captain Hook Kennyd's Avatar
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    Quote Originally Posted by CADplans View Post
    The last half dozen times I saw Sterno used,,, it burned the food,,,
    Sounds like improper use to me...you fill the pan with water, than place the food above the water in it's own pan to keep hot. No way could I see food burning since there is no direct contact.
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    I second Sterno. Done correctly there should be almost zero chance of burning the food.
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    I'm with the crowd suggesting Sterno and the metal pans. And yes, the pan gets water in it and your food goes in another tray that rests above the water. Food will not burn this way, and it's what every professional catering job I've ever seen does.
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