In what type of pans should seasoned steak be placed?

The correct answer highlights the use of lined deep 1/3 pans for placing seasoned steak. This choice is appropriate because deep pans, especially when lined, provide several advantages when marinating or storing seasoned steak.

Firstly, the depth of a 1/3 pan allows for adequate space to hold the seasoned steak without the risk of overcrowding, which is essential to ensure that the flavors permeate the meat evenly. The line in the pan serves multiple purposes: it makes cleaning up easier afterward, maintains a hygienic environment for the steak, and can help prevent the meat from coming into direct contact with the pan, which can be particularly beneficial if using acidic marinades that might react with certain materials.

Also, using a lined pan helps to keep any juices or marinade contained, allowing the steak to soak up the flavors effectively while minimizing mess. Additionally, the size is practical for storage in refrigerators or for transporting ingredients.

Choosing the appropriate pan is crucial for maintaining quality and managing the preparation process efficiently, which is why the lined deep 1/3 pan is the preferred option in this scenario.