Award-winning chef-restaurateur Tom Douglas, Lodge, and Amazon.com introduce a line of multi-functional cookware that will inspire home chefs and build confidence in the kitchen. This 7-by-10-inch oval sizzler griddle, manufactured by Lodge, is ideal for high-temperature pan-frying, searing, and stir-frying. Its durable cast iron construction offers unrivaled heat retention and evenly browns onions, cooks bacon, and sears pork chops or steak. A sturdy looped handle ensures a safe grip; and the thick, black handle mitt protects hands from heat. The pan is coated with a special vegetable oil formula that has been baked-on in a very hot industrial oven. The high temperature allows the oil to penetrate deeply into the cast iron surface, creating that prized heirloom finish--right out of the box. Present still-sizzling fajitas at the table with the attractive wooden underliner, which measures 11-3/4 by 9-1/4 inches. The sizzler and underliner should be washed by hand with warm water.
For more than 112 years, Lodge has been making cast iron cookware. Much of the cookware made generations ago is still in the kitchens of fourth-generation cooks. Lodge cast iron’s legendary cooking performance keeps it on the list of kitchen essentials for great chefs and home kitchens alike.
About Tom Douglas
|Tom's Tips |
- Everyone likes a show, and this is the pan to give it right at the table.
- Try finishing at the table with a little sizzle, like ouzo over kebabs.
- Sizzle platters are great for everything from kebabs to fajitas to traditional Asian dishes.
- Make sure to use the handle mitt that comes with the sizzle platter--the pan definitely gets hot!
Tom Douglas is an American chef, restaurateur, and writer. He is well known for helping to define Northwest cuisine and igniting the Seattle restaurant scene, winning the James Beard Award for Best Northwest Chef in 1994. Since 1989, Tom has opened five of Seattle’s most popular restaurants: Dahlia Lounge; the Greek-inspired Lola; Serious Pie pizzeria; Palace Kitchen; and Pike Place Market’s iconic seafood restaurant, Etta’s. He also owns Dahlia Bakery, famous for its Triple Coconut Cream Pie.
Tom is the author of Tom Douglas' Seattle Kitchen, named Best American Cookbook by the James Beard Foundation, Tom's Big Dinners, and I Love Crab Cakes! He bested Masaharu Morimoto in an episode of Iron Chef America and was named 2008 Bon Appétit Restaurateur of the Year.
Tom is currently working with Amazon.com on an exclusive line of kitchen and dining products, aimed at building confidence in the kitchen.
Visit the Tom Douglas by Pinzon Store to browse his full line of Tom Douglas by Pinzon products, discover Tom's all-time favorite cookbooks, and find delicious recipes to make with his kitchen products.