"Tippi" > wrote in message
om...
> WJ van den Berg > wrote
> > In the Netherlands the Chinese restaurants often serve a cantonese
> > speciality called (here anyway) "ti pan".
>
> I am guessing this is a variation of "teet bahn", literally "iron
> platter". Here in Toronto restaurents this involves heating the
> platter until it's very hot, cooking the dish in a separate pan, then
> pouring the contents onto the hot platter, so when it is brought to
> the table (resting on a wooden "coaster") the sauce is still sizzling.
>
> The usual type of recipes served this way are stir-fried beef, pork,
> chicken etc. with a brown sauce and usually onions. Look for "sizzling
> hotplate recipes". E.g. http://kuali.com/recipes/viewrecipe.asp?r=2037
>
> As for care, I would treat it like a cast iron pan.
Koreans do the same thing for things like Kalbi and Bulgogi. You could use
it also for Fajitas.
John