Genware Cast Iron Sizzler Platter & Wooden Trivet/ Serving Platters 270 x 180mm 10⅔ x 7″ – Case Qty 1

GenWare – Cast Iron Sizzler Platter & Trivet Sizzler 11″

Cast Iron dishes are perfect for serving hot or cold starters and side dishes. Suitable for oven use as well as all types of hobs, including induction. The cast iron material in these items come pre-seasoned. GenWare Wooden Trivets protect your tables from heat and allows you to take your dish straight to dining tables, giving your customers a unique and exciting dining experience. Perfect for serving curries, kebabs and other hot sizzling meals.
• Removable handle
• Wooden trivet is biodegradable
• Cast iron dishes are perfect for serving hot or cold starters and side dishes
• Suitable for oven use as well as all types of hobs, including induction
• The cast iron material in these items come pre-seasoned
• Max. temperature: 250C

Product Overview
When using cookware, always keep any flame or heat source to the base of the pan. Never allow flames to reach the side of the pan, as overheating can cause discolouration which cannot be removed.
The use of cooking oil is recommended to prevent food from sticking to the pan. Acidic foodstuffs may mark the product if it is left in the pan for any length of time.
DO
Before first use, ensure that you thoroughly wash the items using warm soapy water.
Hand wash your cast iron products immediately after use using hot soapy water.
Cast iron will rust if it isn’t dried immediately after washing. After drying, lightly coat the inside of the pan/product surface with cooking oil and heat for a minute over low heat. This will help to restore any seasoning that may have been lost during washing.
Always use an oven glove or cloth when handling hot pans.

DO NOT
Do not use detergents, scouring pads or abrasive cleaners.
Do not submerge cast iron products in water as this can damage the seasoning of the product.
Do not put an empty pan on a hot hob or allow pans to boil dry.
Do not pour cold water into a hot pan or put it in cold water as it could cause the pan to warp or crack.

Over time, cast iron may need re-seasoning,
RE-SEASONING
1 – Wash and dry pan
Using a sponge and mild soap, give the cast iron pan a complete wash ensuring any rust or flakes are removed.
Dry it thoroughly using a kitchen towel or tissue.
If you pan has become rusty, use a wire wool or wire brush to remove the rust.
If food has become burnt on or black during cooking, fill the pan with water and heat until the boil. Once the water has boiled, drain off and dry thoroughly.
2 – Rub with oil
Now clean and dry, rub the pan all over with cooking oil inside and out including the handle. The key here is to rub the oil all over, then buff it so thoroughly that the pan no longer looks even the slightest bit greasy.
3 – Heat in the oven
Place the oiled pan in a preheated 230°C / 450°F oven for 30 mins. Keep the kitchen ventilated as during this time the oil will polymerize and form the first of several hard, plastic-like coatings. The oven provides an even heat that will more effectively set the oil all over the pan.
4 – Repeat
After 30 mins, take the hot pan out. Rub over again with oil and buffer as before. Place back into the oven for another 30 mins. Repeat this process three or four times to set a good initial layer of your own seasoning.
5 – Cool
Let the pan cool down and it is ready for cooking!