Just curious how the smaller super coolers - Yeti, Engel, Pelican,etc. - would stack up to a Cambro of about equal size. I am thinking one for the 12x20x8" pan size that you often see caterers use. Not really concerned so much about the ruggedness but more about cold retention. I know most of the coolers are very good in this area but Cambro has been doing the hot/cold thing for many years. Any thoughts or better yet direct experience?
Cedar Rapids, Iowa