We have 3 stainless steel shallow, grated sheet pans in varying sizes. Our favorite thing to cook: spedies-chicken, pork, or sirloin. The meat is sold pre- marinated locally, but we usually make our own because it’s cheaper, and we can choose a better cut of meat. Cube the meat, place in zipper bag with your favorite marinade, refrigerate or freeze. Slice onions and peppers ahead and bag those up too. Since the meat is cut up, the spedies are just that, quick to cook. Use your meat thermometer for the chicken and pork. Delay adding the onions and peppers so they don’t overcook. Wrap in tortillas or stuff in pita. Sometimes we just throw it on rice. Garnish with whatever: lettuce, tomato, sour cream, chive, etc.
The pans are easily cleaned with a steel wool soap pad and are way lighter to carry than cast iron. Caution: the cooking smell wafts, bring extra as people WILL drop in!