I recently made a feast with an egg and veggie dish. In order to keep it
hot for serving, we cooked and served it in cast iron pans.
We borrowed many pieces of cast iron for this. The trick was that each
person used a different color of nail polish to put a dot on the handle
(closer to the pan end so it took less abuse). Then after the feast we
could comfortably get all the cast iron back to the original owners.
Being an enamel, nail polish survives several visits to the oven.
Since cast iron is not period, what are other tools for getting hot
dishes to your tables when you have limited oven space?