On 6/25/2014 10:22 PM, wrote:
> On Wednesday, June 25, 2014 10:03:31 PM UTC-5, pltrgyst wrote:
>>
>> Since I usually only cook for two, my larger Griswold frying pans are
>> underused. This is particularly true since I bought this very
>> inexpensive (~$15) little Lodge cast iron piece about a year ago. Its
>> cooking surface is only 10" x 6", but the size and shape are just right
>> for most of the meats and fish steaks that I sear.
>>
>> http://www.xhost.org/images/food/Lodge.jpg
>>
>> -- Larry
>>
>>
> I've never seen a cast iron pan shaped like that!
>

I have seen these used in Chinese restaurants as serving dishes many
times. The pan is heated before the food is laid on it and it's brought
to the table making a lot of noise and splattering hot oil that causes
me to turn my face away. There is a wooden tray that goes with it that
makes it less dangerous for the server to handle it.

The server will always say to be careful because it's "very hot." This
is a lot like saying that the glasses of clear liquid they bring to the
table is "water."