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AMT Gastronorm essential baking trays are available in a range of industry standard sizes. Great for baking at home and for professional baking in commercial ovens. With unmatched quality, AMT baking trays are durable, versatile and made to last a life time.
The non-stick characteristics of our Lotan® coating makes the baking experience effortless, while also simplifying the cleaning process.
Q: What is a 10cm deep Gastronorm pan for?
A: Bulk work: braises, stews, curries, stocks, or holding a large quantity of a finished dish at temperature. It is the depth that lets food be fully covered in liquid.
Q: How much more does it hold than the 5.5cm pan?
A: Close to double, in the same footprint. That is the practical value: greater capacity without needing more oven or rack space.
Q: Does a 10cm deep pan still fit standard Gastronorm equipment?
A: Yes. Depth varies across the GN range while the 53 x 32cm footprint does not, which is what lets a deep pan and a shallow tray share the same racks, trolleys and ovens.
Q: Does a deep pan cook differently?
A: Yes. Contents heat from the outside inward and lose far less moisture, so dishes stay wetter and take longer. A recipe moved from a shallow pan needs both more time and less liquid.
Q: Can I brown in it before adding liquid?
A: It is difficult, because high walls trap steam and a large surface is hard to keep hot. Most kitchens brown elsewhere, or use the induction GN pans, then combine in this one.
Q: Is it suitable for holding at service?
A: Yes, and it is one of its main uses. Depth means the contents hold temperature well and dry out more slowly than a shallow pan under the same conditions.
Q: How much does a full 10cm GN pan weigh in practice?
A: Enough that it should not be lifted one-handed or at arm's length. The handled version, the A105333G, exists specifically because this pan is regularly moved while full.
Q: Does the coating help with a long cook?
A: It helps most at the cleaning stage, which is where a long braise costs the most labor. Residue lifts rather than needing to be scraped from the corners.
Q: Is a deep pan practical for stovetop work at all?
A: Not this version, which has no induction base. Even where a deep GN pan can be heated from below, the footprint is far wider than any single zone, so the oven is usually the better tool for bulk cooking.
Q: Should a kitchen own all three depths?
A: Most do. 2cm, 5.5cm and 10cm cover flat roasting, general production and bulk cooking, and they all share the same racks and trolleys.
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