Steam table pans and their lids

I love steam table pans.
You can store or cook in them.
They stack, and they come in regular sizes across multiple companies.
They are cheap considering thier amazing durability and if they ever fail,they can be scrapped at a good price.
The lids are not so impressive.
They tend to be relatively expensive considering they are only good for one thing.

I started looking for a sheet pan with 21 x13 inch inside measurements with a 1 inch rim.
Such a pan would be an ideal lid and a nice sized sheet pan.
A  standard sheet pan is 18x 26, 2/3rd sized is 22 x 16.
Either is reasonably priced but neither is a close fit.
3 inches of slop seems a lot of excess when your trying to stack in freezers and refrigerators.
I havent found anything really close for less than 50 bucks.

I wish I knew how to order industrial goods.
I will probably buy a 2/3rds sized pan and go from there.

Is an image possible please?

I'm going to assume that by "steam table pan", you mean hotel pan. They are much heavier than what the general public uses. And yes, they are standardized, as are all of their diminutives, generally referred to by how many fit in a standard hotel pan, e.g. a half pan, third pan, nine pan etc. It's rare in the industry that tops are used, generally everything is cater wrapped, hence tops being a somewhat niche market. Personally I wouldn't do any long term storage in metal, it starts to taste funny, but maybe that's just me.

Here's the sheet pan:

The steam table pan

OK, we call them a "bain-marie"

a type of hot water heated bath, used in industry and hotel, restaurant kitchens to heat materials gently or to keep materials warm over a short period of time

They sell those around here at restaurant supply stores.  Most of them are open to the permies.  They stock a lot of stainless equipment and ladles, spoons, etc. at really reasonable prices.

very useful for many things, I found a bunch of stainless pans like that and other shapes and sizes at scrap yard. beautiful thing about stainless is they can be cleaned almost no matter what. big steam table pans in kitchen I use for baking a whole bunch of carrots celery onion potato chicken surprise in the oven. and when I smoke a whole smoker full of whatever there is to be smoked. sorting out mushrooms. stainless is right up there with cast iron in the kitchen
or out in the barn for sorting that bucket of bolts nuts screws nails and the like.

Yep, these thnigs are pretty useful.
Sean from Edible Acres even uses them as biochar retorts in his woodstove.
I use a set of 1/6 sized pans to bake no knead bread in.

We use rectangular plastic containers for short and long term cold storage.
The other problems with plastic aside, they simply dont last, so I'm looking for a better solution.
Sheet pans and steam table/hotel pans both have their own industry wide standard sizes,  but they dont  seem to match each other well.
Im also looking at rimless cookie sheets and cutting boards, anything that will have more uses beyond being a lid.
But I may break down and just buy the lids.

in cincinnati, garden street iron and metal could be a great source if earl jr will sell to public as earl sr did. earl weber sr was a great man ,may he be rest in peace in the presence of the lord

I don't know what you consider to be expensive but at this restaurant supply store the lids are $9.98 for the ones with a recessed handle:
https://www.restaurantsupply.com/winco-spscf-full-size-stainless-steel-solid-steam-table-hotel-pan-cover

There's also this very shallow pan that I think could act as a lid without a handle for the same sized pans for $8.11:
https://www.restaurantsupply.com/winco-spf1-full-size-standard-weight-stainless-steel-steam-table-hotel-pan-1-1-4-deep

bruce Fine: I have gotten a lot of pans and other items from there, I also sell my scrap there.
A great crew down there.
I cant count on them having what I need but I often check to see what they have.

Violet,as you can see, the lids cost about as much as the pans, so a pan that doubles as a lid is ideal.
The pan in your second link is perfect!
Matching equal number of these 1.25" pan and deeper 4 or 6" deep pan together will give a lot of flexibility.

Thank you!