Pyrolux Pyrocast Oyster Tray - Holds 12 Oysters

This Pyrocast Oyster Tray holds 12 oysters. Cook delicious oysters - a smoky summer favourite - on the stovetop or barbeque with this cast-iron oyster pan. Pan features 12 depressions perfect for holding oysters on the half-shell or fully shucked and can be preheated to speed cooking time. When cooking shucked oysters, lightly oil the depressions.

Feaures:

• Heavy-duty cast iron
• Cast iron cookware retains heat at high cooking temperatures ideal for searing, sautéing and grilling
• Ideal for home cooks, restaurants, or outdoor camping
• For use on induction, ceramic, electric, gas, grills, or campfires
• All cast iron comes with a black patina - a pre-seasoning of oil to prevent rusting
• Serve hot sizzling dishes straight to the table
• The seasoning process has been started for you to help prevent sticking the first time your cookware is used.
• Performance improves with every use and seasoning.
• Comes with twin curved spouts for drip and mess-free pouring

Use & Care:

• Before cooking, apply vegetable oil to the cooking surface of your pan and pre-heat slowly
• Once the utensil is properly pre-heated, you are ready to cook
• A low to medium temperature setting is sufficient for the majority of cooking applications
• A vegetable oil coating is especially suitable for cast iron cookware for frying or searing.
• It allows the excellent heat conduction properties of cast iron to be retained and to also protect the cookware from rust.
• Do not wash this piece of cookware in the dishwasher.
• Washing in the dishwasher will strip the seasoning and cause the pan to rust.
• After cooking, clean your pan with a nylon brush or sponge and hot water.
• Towel dry immediately and apply a light coating of oil to the pan while it is still warm.
• Store in a cool, dry place.
• Never put a hot cast iron pan into cold water, as thermal shock can occur casuing the pan to warp or crack.
• Cast iron gets very hot during use, always use oven mitts or pot holders to lift your cookware.

Cleaning:

• Wash cast iron by hand with a nylon brush or sponge and hot water. If needed, use a pan scraper for stuck on bits. You can use a little detergent to wash your pan, however, too much detergent may wear away the seasoning effect on the pan, especially if it is not fully seasoned.
• For extra sticky situations, simmer a little water for 1 minute, then use the scraper after cooled.
• Dry promptly and thoroughly with a lint-free cloth or paper towel.
• Rub with a very light layer of cooking oil while the cookware is still warm.
• This protects the pan from rusting.
• Hang or store cookware in a dry place.
• The surface of the cookware is not impervious, therefore do not wash the cookware in the dishwasher as it will destroy the seasoning and cause the pan to rust.