Use Emeril's pre-seasoned Sizzle Plate to sizzle up fajitas, steaks or veggies. Then use it to serve your creations at the table with the included trivet. It's hard to keep quiet about such super versatility! Serve a group or use for individual place settings.
Features:
- 15" sizzle plate & trivet made for high heating cooking
- 3 exciting Chef Emeril Recipes included
- Excellent heat retention - keeps food warm at table
- Perfect for browning, searing, frying, and sauteing
- Heats evenly and consistently
- No warping or chipping
- Becomes virtually non-stick with seasoning and use
- Pre-seasoned pan surfaces and oven safe up to 600F
- Heirloom quality with signature thumb rest
- Lifetime warranty
- Overall Dimensions: 1.25" H x 15.25" W x 8.5" D
Cast Iron Collection Brochure
About Chef Emeril Legasse
Inspired by his mother Hilda to become a professional chef, Emeril first worked at a Portuguese bakery where he mastered the art of bread and pastry making. After high school, he turned down a full music scholarship to pursue his love of cooking. He earned an undergraduate degree and honorary doctorate from the legendary Johnson and Wales University. Then traveled to Paris and Lyon to study the classic art of French cuisine. Returning to the States, Emeril polished his skills in fine restaurants in New York, Boston and Philadelphia.
When the Big Easy called, Emeril answered by becoming executive chef at the famous Commander's Palace. He's been treating us to his talents ever since these days, in restaurants of his own making. Emeril is the chef-proprietor of 10 restaurants, including three in New Orleans, two in Las Vegas, two in Orlando, one in Atlanta and one in Miami. Emeril has just opened his tenth restaurant in June 2007, Emeril's Gulf Coast Fish House, in Gulfport, Mississippi. Also an established cookbook author, Chef Emeril Lagasse has authored five books exceeding two million in sales!
We Now Ship to Canada!
Ships to Canada
