How do others out there transport soups, chili, etc. to events?
What have you found works best?
When you do the stretch wrap, wrap it from the bottom up. I mean put the pan on the wrap, then bring the wrap around the sides and up around the top.
Then insulated cambros. This should be your go to transport for everything.
Sure you get sloshing, that's why its essential to wrap as KUAN suggested, all the WAY round the pan,
never just the top. Needs to be sealed tight, then it can slosh all it wants.
On the other hand if you're planning to transpo a lot of wets then sure, insulated soup containers would be
the more sensible way to go. Also depends what you're planing to serve it from.