Cast Iron Steak Pan with Wooden Base
Item #: IP-102

This cast iron steak pan is the perfect vehicle for serving not just sizzling steaks, but anything sizzling or that should stay warm once at the table. Use it to serve fajitas, sizzling chicken, shrimp or tofu or even vegetables or seafood like mussels. Just heat the pan in a hot oven for a few minutes before service and the pan will sizzle when the hot prepared food is added to it. Alternatively, this pan can easily be used as an all-purpose pan during restaurant service for broiling fish, meat and poultry. With a beautiful wooden base and high-quality cast iron construction, this is a great pan to have in any kitchen. * Wooden base and handle are included

This product is coated with a natural oil finish, giving it a distinct advantage over most other cast iron products. As a result of this finish, it is safe to apply heat even without anything inside. Most cast iron products feature an interior that is coated with paint, making them highly prone to peeling when in use and during washing when using abrasive cleaning agents. In contrast, the natural oil finish makes the product resistant to rust and able to withstand extremely high temperatures. Cooking at a higher temperature will result in water extremely quickly, thereby preventing sogginess.

Natural oil finish is a relatively new technology that utilizes flaxseed and linseed oil. The vessel is first fired in extremely high temperature (500 to 600°C or 932 to 1202°F) to create a natural anti-rust finish. It is then coated in a mixture of flaxseed oil, linseed oil and bamboo charcoal and then refired to for additional protection.

List Price: $74.90
Price per Item: $69.50 – $75.50

10.62"(27cm) : Beginning of June

X Dishwasher safe
X Microwave Safe
Oven Safe
Stove Top Safe

Chef Reviews
“The dish is grilled short ribs with spicy fermented cabbage. It’s our play on kimchee, but instead of using Asian ingredients, we use more local ingredients that we have in house. We ferment the cabbage like sauerkraut, where we salt it and put in a paste that consists of red pepper flakes, salt, sugar, some grated onions and pears, then let it out to ferment at room temperature for several days. The short ribs, we cooked for eighteen hours with honey, red pepper flakes, jalapenos and salt.We heat up the iron plate a little bit on the grill before we send it out. You can smell the short ribs more when the iron plate is sizzling and keeps everything warm.” - Chef de cuisine Joel Javier, TELEPAN

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