Has anyone successfully hot-held pastry in a Cambro transporter? I'll be selling savory galette (enriched pie crust) at a 5-hour farmers market, and am working through the logistics of how to sell them for the entire market duration, when health code restrictions allow only 4 hours at room temperature. Since I'll be baking the pastries in a commissary kitchen just before transporting to the market, the easiest thing would be to transfer the pans from oven to insulated container. I've never done this though and my cook's intuition tells me that my product will suffer from trapped steam and extended hot-holding. Is there a way to do this? What do you recommend?