We've just started an counter top, open, self-serve steam table for breakfast and lunch (and looking to expand.) Any ideas about keeping food hot (above holding temp) but not dry food out? Besides monitoring, stirring and keeping some liquid in the bottom) we keep biscuits and sausage in a parchment tent. Any other ideas? I see in the steamer dumpling thread about not keeping things in contact with the bottom of the pan. Maybe a 2" pan set in a 4" pan for some insulation?