Nancy Young wrote on 03 Nov 2006 in rec.food.cooking

> Thanks, Wayne. Pretty much what I thought.
>

A steam table of the kind a roaster would be...think of those buffets
you've been to where the food sits in those stainless steel "pots" and
those pots sit in a water bath on a heated table type dealies...except
smaller usually. No the food wouldn't be touched by the water ...but the
"pot" would...Strictly for keeping food warm as far as I'm concerned.