Hi all. I'm still growing my business, but as I meet more and more caterers, I keep hearing about "cave cooking." I'm always too embarrassed to ask what or how. Any help out there? Basically what I'm hearing is people are using sterno fuel to heat up their boxes and literally cook food. Not hold it warm, but actually cook, or finish the food. How is this not a time and temp abuse? Anyone have experience in cave cooking? Is it called something else? I can't find anything online about it.