Brew-B-Q
is one Smokin' Farker
I'm looking to move from disposable foil pans to the stainless steel hotel pan for when I pan/foil meat in my cooker. For those of you using steel pans, what are you doing to keep them clean? I thought about foiling the bottom and outside, and then foiling the inside as well, and then using a 3rd piece of foil to cover the pan when I have the meat in and it's time to "foil." Does that make sense, or is there an easier way to keep them from getting all nasty over time.