40 qts. - 45 qts. stainless steel brazier pans offer enhanced value for large kitchens preparing dishes in high quantities. Traditional brazier pans are shallow with large bases but, by adding depth to their dimensions, they can multitask as sauce and casserole pots. Institutional kitchens and those preparing dishes for freezing receive the increased surface area required to brown large quantities of meat and vegetables. Stainless steel is an excellent metal for achieving depth of flavor and perfectly caramelized foods. Choosing brazier pans that are too large or small for their ingredients, however, alters the temperature inside the pot, preventing browning or speeding up temperature diffusion, ultimately leading to poor results. Braising foods in too large a brazier causes dryness and scalding, whilst overcrowding in too small a pot leads to uneven results and inferior browning. 40 qts. - 45 qts. stainless steel brazier pans have two hollow handles, making them ideal for cooks who prefer finishing their casseroles in the oven. Stainless steel layers improve braising whilst aluminum cores increase heat diffusion to produce even results. Braziers with cladding can manage extreme heats, which adds to their value by making them suited to frying as well as braising. Reinforced rivet systems prevent breakage to add to their longevity.