Which type of pan is ideal for holding Swiss steaks in a steam table?

The ideal type of pan for holding Swiss steaks in a steam table is a hotel pan. Hotel pans are specifically designed for use in steam tables and buffets, where food needs to be kept warm without direct heat. They have a flat bottom, which provides even heat distribution and makes them easy to slide in and out of the steam table.

The size of hotel pans is standardized, allowing for efficient stacking and storage. This is particularly advantageous in a professional kitchen where space is often at a premium. Additionally, hotel pans are made of materials that conduct heat well, ensuring that the Swiss steaks maintain a consistent temperature, crucial for food safety and quality.

While skillets and frying pans can be used for cooking Swiss steaks, they are not suitable for holding food in a steam table, as they don't fit properly and can lead to uneven heating. Casserole dishes may be too deep for steam tables, which can hinder proper temperature maintenance and make it difficult to serve the food efficiently. Thus, the hotel pan is the most appropriate choice for this application.