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Broiling under the Salamander....

g
gr8tefloyd Mar 6, 2007 03:48 AM

When i head to the Cuban/Chinese Restaurant in Jackson Heights, they have these oval metal pans that cook fish and seafood. Not an actual pan, but more like a tray maybe a foot in diameter. They place this under the broiler...I must get one for my house...anyone know where to get this product, or even what it is called.
-Jordan

  1. g
    gr8tefloyd Mar 6, 2007 04:03 AM

    Now that I think of it, it is like a heavy metal plate...maybe that is is a better description...they usually bring it right to the table and tell me "Don't touoch, very hot!"
    Help me find one to buy online!!!!

    1 Reply
    1. re: gr8tefloyd
      Suzie Mar 6, 2007 04:06 AM

      Try your local resataurant supply house.

    2. Bugsey34 Mar 6, 2007 07:16 AM

      Any of the restaurant supply places on the Bowery probably have them.

      1. r
        RGR Mar 6, 2007 12:27 PM

        What you're describing sounds very much like the heavy duty stainless steel steak platter that was given to me years ago as an engagement present. It comes with a wooden board "underliner" that has an indentation so that after the meat is broiled, the hot platter fits into the wooden board, making it easy and safe to carry to the table. Plus, the board can be placed directly on the table. It can certainly used to broil fish as well.

        You can see different models and buy one on-line here: http://www.servu-online.com/Restauran...

        1 Reply
        1. re: RGR
          g
          gr8tefloyd Mar 7, 2007 11:02 AM

          Thanks guys, the ones on that website look good, i still may head down to China Town to feel the weight of them. The ones in the restaurant feel like 8 million pounds, i want one that will last forever. Thanks again! Happy broiling..

        2. j
          Jesdamala Mar 7, 2007 11:16 AM

          I have seen some aluminum, some cast iron, some stainless...some with wood underliner, some bakelite...and thinking this would be a wonderful way to present steaks, mostly steaks, for us. So, which type of metal would be best? I am thinking that I would grill or broil or pan grill the steaks, and can heat up the metal server in the oven...as I am less likely to broil than anything. Also, thinking sister would love these, or even more than one! Thanks for advice in advance!

          4 Replies
          1. re: Jesdamala
            r
            RGR Mar 7, 2007 12:34 PM

            I don't think it matters which one you get, particularly if you're not going to broil the meat on the platter, just heat the platter in the oven.

            1. re: Jesdamala
              a
              Alan408 Mar 7, 2007 01:41 PM

              I recommend aluminum. Heats and cools quicker than the other metals.

              I don't like cast iron because it retains heat: dangerous and uncomfortable for the diner. Uncomfortable because the diner has a 500 degree heat souce in front of them, dangerous for the same reason.

              For meat (vs. seafood), cast iron has the presentation value over aluminum, heat the cast iron separately, when white hot, plate your meat, it will be sizzling when brought to the table. A couple of local restaurants do this with: steaks and frajitas.

              Your requirement is different than the OP's, the OP wanted something to use under a salamander, you want something to bring to the table. Just don't let your guests use your good steak knives on the cast iron plate and keep some burn ointment handy.

              1. re: Alan408
                j
                Jesdamala Mar 7, 2007 01:53 PM

                Thank you. Now, if I buy aluminium, can I also use it under a broiler...a regular, in home, normal broiler? But I am appreciate your reasoning. I do so much appreciate your advice. And, then again, why not stainless over aluminium...just asking...not doubting!

                1. re: Alan408
                  r
                  RGR Mar 7, 2007 02:36 PM

                  I think you are overstating the danger with the hot cast iron. This is a *serving* platter, not a plate that diners are going to eat off directly. The platter I have fits into an indentation in the wooden plank, so the platter does not move around. Plus, the wood holder has about a wide edge around it. So, no need to touch the hot platter as it sits on the table. Diners can just reach over, spear a piece of meat with a fork, and put it on their own plates.

              2. f
                fisheat3 Mar 7, 2007 01:06 PM

                its probably cast iron if it is as dense as you say. And if in fact it is a cast iron pan you are looking for, you can find them almost anywhere, but the broadway panhandler or williams sonoma would be your best bet. the good thing is that these pans are usually much cheaper than the stainless steel kinds, and as you mentioned, they are know for their longevity.

                2 Replies
                1. re: fisheat3
                  r
                  RGR Mar 7, 2007 01:19 PM

                  I've never looked that closely at it, but you got me curious, so I just inspected it. It probably is cast iron -- though it isn't black -- with what is definitely a stainless steel layer on top.

                  1. re: RGR
                    j
                    Jesdamala Mar 7, 2007 01:31 PM

                    A pan with a separate liner...or a two in one, meaning stainles on top of something ....well, thinking now, cast iron with a separate 'holding' wood board...but thinking this a very good idea...I realize I would probably have to undercook steaks a bit, as the heat of the pan would continue to heat the meat....I would also like to use to serve grilled lobsters...we don't eat much fin fish.
                    Thanks to all who so generously give their advice and opinions, what a grand group here!

                2. a
                  asm305 Mar 8, 2007 05:34 AM

                  I think what you are talking about is called a sizzle platter.

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