When cooling down items, why is a shallow 2" pan preferred?

A shallow 2" pan is preferred for cooling items primarily because it allows for even cooling. When food is placed in a shallow pan, it increases the surface area that is exposed to cooler air, which helps to dissipate heat more quickly and evenly throughout the food. This is essential for food safety, as cooling food too slowly can result in the growth of harmful bacteria.

Using a deeper pan would trap more heat within the food itself, potentially leading to uneven temperatures where the outer layers cool down faster than the center, creating a risk for the growth of pathogens. This is why shallow pans are emphasized in food safety practices.

While saving space, ease of cleaning, and cost are all relevant considerations, they do not directly impact the cooling efficiency and safety like the pan's depth does. Thus, the primary advantage of using a shallow 2" pan is its ability to promote even cooling, making it the best choice in this context.