Chapter 13 Smallwares 205 Copyright Goodheart-Willcox Co., Inc. consideration. Chefs must be familiar with the many different pots and pans and their intended uses. Hotel Pans Hotel pans, also called steam table pans, are rectangular stainless steel pans used to hold food in steam tables, warmers, and refrigerators. The standard full-size hotel pan measures 12 × 20 inches (30.5 × 51 cm). Hotel pans are available in depths of 2½, 4, and 6 inches (5, 10, and 15 cm). Pans that are a fraction of the size of a full pan are also avail- able for purchase, 13-1. These smaller pans can be purchased in any of the three depths discussed. Commercial foodservice equip- ment is designed to accommodate the stan- dard dimensions of hotel pans. 13-1 There are many ways these pan sizes can be combined to fit in the standard opening for a steam table. Full Size Size 1 ⁄2 Size Long 1 ⁄2 Size 1 ⁄3 Size 1 ⁄4 Size 1 ⁄6 Size 1 ⁄9 Getting an Iron Boost According to the World Health Organization, iron deficiency is the most common nutrient deficiency in the world. Iron is a trace mineral needed for red blood cell production. Food sources include meats, fortified cereals, soybean, nuts, spinach, and wheat bran. Some foods cooked in cast iron increase in iron content because they absorb some of the iron from the pan. These include acidic foods with high moisture content, such as spaghetti sauce, citrus or tomato juices, and vinegar. Simmering these foods for longer periods of time or using a newer cast iron skillet increases the amount of iron that is absorbed. N u t r it i o n Co n n ect i o n Sheet Pans Large, shallow pans called sheet pans are used for baking and food storage. A standard-size sheet pan is 18 × 24 inches (45 × 60 cm). Sheet pans are most often made of aluminum. Commercial ovens, refrigerators, and carts are designed to accommodate sheet