Personally prefer the stainless steel steam table pans. IF your Sam's doesn't have them (which ours doesn't), go to a restaurant supply house and buy them. Much easier to handle because they are solid and heavy enough they don't collapse on you when you try to move them. Learned to use these after years of manning the serving line for our local kitchen that serves a hot meal daily to the hungy. Won't call it a soup kitchen, cause we serve a heck of a lot more than soup! A full, balanced meal weekdays--entrée, starch (or two) vegetable (or two), salad and a dessert. Weekends are sack lunches with two sandwiches (for adults--one for kids), drink and cookies and/o candy.