Our pans are in MM depth .. google it to convert it. Most are standard depths.
1/2 size by 65mm is the perfect center drip pan.
1/4 size by 65mm turned sideways will make it longer and full coverage.
1/6 size by 65mm is what I use for a can of beans or veggies or even sauces.
The 1/2 size by 100mm is what you can put a leg of lamb and potato’s in.
What ever size you get.. pick up a lid for it also! Always a good idea to keep things warm or just covered to keep spatters down.
In the photo I have a steaming insert, I haven’t used it yet but looks handy.
Plan is to use the steamer and deep pan with lid in place of wrapping hot and fast ribs in foil. Maybe I’ll try it today ? I’ll have to cut the ribs in half to fit them in there.
Could also work good for steaming fish.
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