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

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!

On 6/25/2014 11:03 PM, 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

Nice. I've never seen on like it. Looks like the perfect
size for cornbread, if you make that.

nancy

On 6/26/14, 8:13 AM, Nancy Young wrote:

> Nice. I've never seen on like it. Looks like the perfect
> size for cornbread, if you make that.

Too shallow for a package of Jiffy, unfortunately! 8

-- Larry

On 6/26/14, 4:22 AM, 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
>
> I've never seen a cast iron pan shaped like that!

Hmmm - just found it on the Lodge Web site, called a "Sizzlin' Chef's
Platter", listed at $19.50:

http://www.lodgemfg.com/seasoned-cas...-platter-LSCP3

-- Larry

On 6/26/2014 9:54 AM, pltrgyst wrote:
> On 6/26/14, 8:13 AM, Nancy Young wrote:
>
>> Nice. I've never seen on like it. Looks like the perfect
>> size for cornbread, if you make that.
>
> Too shallow for a package of Jiffy, unfortunately! 8

(laugh) Darn.

nancy

On Thu, 26 Jun 2014 10:33:17 -0400, Nancy Young
> wrote:

> On 6/26/2014 9:54 AM, pltrgyst wrote:
> > On 6/26/14, 8:13 AM, Nancy Young wrote:
> >
> >> Nice. I've never seen on like it. Looks like the perfect
> >> size for cornbread, if you make that.
> >
> > Too shallow for a package of Jiffy, unfortunately! 8
>
> (laugh) Darn.
>
> nancy

Doesn't Jiffy fill an 8 inch square pan? That would mean you'd have
to scale down just about any scratch recipe you wanted to bake in it.


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 6/26/2014 12:31 PM, sf wrote:
> On Thu, 26 Jun 2014 10:33:17 -0400, Nancy Young
> > wrote:
>
>> On 6/26/2014 9:54 AM, pltrgyst wrote:
>>> On 6/26/14, 8:13 AM, Nancy Young wrote:
>>>
>>>> Nice. I've never seen on like it. Looks like the perfect
>>>> size for cornbread, if you make that.
>>>
>>> Too shallow for a package of Jiffy, unfortunately! 8
>>
>> (laugh) Darn.

> Doesn't Jiffy fill an 8 inch square pan? That would mean you'd have
> to scale down just about any scratch recipe you wanted to bake in it.

Probably. Corn bread isn't something I have often, one might
almost say never. I have made it in the past, both with a
mix and scratch, but I hardly ever see it on menus.

bBXT

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."

On Thu, 26 Jun 2014 12:42:52 -0400, Nancy Young
> wrote:

> Probably. Corn bread isn't something I have often, one might
> almost say never. I have made it in the past, both with a
> mix and scratch, but I hardly ever see it on menus.

I rarely make it either, but by some odd coincidence I'm making it for
dinner tonight.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Thu, 26 Jun 2014 06:57:28 -1000, dsi1
> wrote:

> 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.

I have never seen that particular pan in use, but I was thinking it
would work for fajitas.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 6/26/2014 8:17 AM, sf wrote:
> On Thu, 26 Jun 2014 06:57:28 -1000, dsi1
> > wrote:
>
>> 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.
>
> I have never seen that particular pan in use, but I was thinking it
> would work for fajitas.
>

That's right. Now that I think about it, I may have had fajitas on one
of these things. It's a nicely shaped, simple, design that looks right
depending on what on it. That's brilliant!

On Thu, 26 Jun 2014 01:22:57 -0700 (PDT), "
> 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!

Looks like an emesis basin.

On 6/26/2014 10:01 AM, pltrgyst wrote:
> On 6/26/14, 4:22 AM, 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
>>
>> I've never seen a cast iron pan shaped like that!
>
> Hmmm - just found it on the Lodge Web site, called a "Sizzlin' Chef's
> Platter", listed at $19.50:
>
> http://www.lodgemfg.com/seasoned-cas...-platter-LSCP3
>
>
> -- Larry
>
Thanks for the link. It looks (to me) like a meat serving platter
more than anything else.

Jill