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Old 09-06-2004, 04:33 PM   #11
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I was just getting ready to say in response to Michael in FW that I have never seen cast iron dinner plates!!!! But alas, go buy the cast iron fajita plates used in Mexican restaurants and use those as their plates!!! Heat them up before hand, put their food on it (of course use a small wooden cutting board or wooden holder underneath or something similar that will help retain the heat).

OR...don't worry about it and let them get up and heat their food occasionally :roll:
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Old 09-07-2004, 08:33 PM   #12
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kitchenelf

Yeah, here in my part of the south - we have places that serve a "breakfast skillet" - basically just an 8" cast iron skillet that is served at the table on top of a wood "charger plate" - the "charger" being the plate under the serving plate. Yep, fajita plates are the same idea - but I think they fall more into the "sizzle plate" catagory - which again is just a metal serving plate on a wood charger plate.
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Old 09-07-2004, 09:03 PM   #13
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Something cast iron like this?

http://www.instawares.com/Lodge-Hand...OSH2LD.0.7.htm
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Old 09-08-2004, 06:27 AM   #14
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Thank you everyone for your help.

You have given me some good ideas. The cast iron sizzler plates will probably do the trick and I have found a supplier in the UK.

Thanks again.

Kate[/img]
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Old 09-08-2004, 10:26 AM   #15
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I'm thinking more what Rainee's link showed but with a handle. Not the sizzle plates with the metal.
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Old 09-08-2004, 10:47 AM   #16
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RAINEE: Thanks so much for the tip on the Lodge Handleless serving dish. I love my Lodge cast iron cookware and the quality of this should be as good. We love to cook and eat outdoors on the patio and our biggest problem is keeping the food, especially steaks and chicken, hot throughout the meal. I never thought to go Lodge for the answer but this little serving dish is perfect. Thanks again.
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Old 09-09-2004, 07:14 PM   #17
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If it were me, I'd heat the plates in a 250 degree oven and serve smaller portions.

If they still think they need to nuke the food, I'd sit at the table with a blow torch and flame the food in an effort to make a point. If they still want to nuke the food, I'd threaten them with applying the torch to a couple of butts! [Tounge Firmly in Cheek]

Seriously, if they're not satisfied, let them suffer. I think they're being particularly picky. Do they act that way in restaurants? What about at her house? How about at anybody else's house?

I think this whole thing is something Dear Abby would be better equipped to answer.
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Old 09-10-2004, 09:15 AM   #18
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Quote:
Originally Posted by Psiguyy
If it were me, I'd heat the plates in a 250 degree oven and serve smaller portions.

If they still think they need to nuke the food, I'd sit at the table with a blow torch and flame the food in an effort to make a point. If they still want to nuke the food, I'd threaten them with applying the torch to a couple of butts! [Tounge Firmly in Cheek]

Seriously, if they're not satisfied, let them suffer. I think they're being particularly picky. Do they act that way in restaurants? What about at her house? How about at anybody else's house?

I think this whole thing is something Dear Abby would be better equipped to answer.
I have to agree with the original poster, we have that same problem at our house. I have put our stoneware plates in the oven several times but they cool off very fast and so does the food. We eat outside almost every day and I can understand the cooling off when you're outside, but this happens in the house also. The cast iron serving dishes that I just found from Lodge are the perfect answer. Cast iron takes a long time to cool down so for us these little guys are the perfect solution. I don't think the poster's family is being picky, they just like their food hot. Who doesn't??
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Old 09-12-2004, 01:39 AM   #19
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I have to stick with what I said. If the food gets too cold on a plate that's been heated, there is either a draft blowing cold air on the food or there is too much food on the plate. You need to serve more courses with smaller servings if you are serious about keeping food hot on the table.

Think about it. How often have you complained about food getting cold in a first rate restaurant? They don't use any gizmo to keep their plates and food hot.
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Old 09-13-2004, 09:27 AM   #20
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I'm not talking about people who have normal temperature requirements with regards to food. I consider myself 'normal' and I don't have a problem with food going cold at the table. For most of us, it isn't a problem, but there are the odd few people who like their food really, really hot, and I know it's not good for them, but that isn't the point.

My original question was...has anybody come across a similar device to the one my parents saw in Portugal ie a large ceramic vessel that cradled the plate? I would really like to get some for them. That's all. The hot platters and sizzlers mentioned seem like a good idea and I will get some if I can't find what I'm looking for and thank you to everyone who came up with a positive response.

But I'm still looking..............
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