Was talking with another cook last night about getting meals to the fields hot. A big cooler works well! I wrap towels around the hot food to keep the pans from damaging the interior.
Stuck this thermometer down into the pan after more than 3 hours last night. It wasn’t in the food, just in the air around it. Even after sitting out while the guys were eating for at least 45 minutes, the air in the cooler wasn’t too far into that 45-135 degree danger zone. It hadn’t been there long. She suggested a baking stone. That would keep my cooler even warmer 🙂 Do you have any ideas?