Cast iron serving dishes (1)

Cast iron cookware for restaurants and catering

Cast iron cookware combines the function of preparing or reheating food with an impressive way of serving it. Depending on the design of the specific model, a dish can be prepared in the kitchen and then served directly in the same dish.

This solution works well in establishments serving:

• steaks and other meat dishes,
• grilled dishes,
• casseroles and one-pot meals,
• hot starters,
• soups and cream soups,
• vegetables and side dishes served warm,
• dishes intended to be shared.

Before using a specific product on a heat source, check its intended use and the manufacturer’s recommendations. Specifications may vary depending on the design of the cookware, the type of coating and the trivet used.

Why does cast iron work well for serving?

Cast iron heats up more slowly than thin metal cookware, but once it reaches the right temperature, it retains it for a long time. This allows the dish to remain warm whilst being transported from the kitchen to the dining room and throughout part of the service.

The advantages of cast iron cookware include:

• good heat retention,
• stable and sturdy construction,
• a distinctive appearance that suits a rustic service style,
• the ability to serve dishes directly in the dish,
• attractive presentation of hot dishes,
• suitability for a wide range of dishes.

Please note that cast iron remains hot for a long time even after heating has ceased. Staff should inform guests that the cookware is very hot and advise them to avoid touching its metal parts without appropriate protection.

Cast-iron serving pans

Small cast-iron pans are ideal for serving individual portions. They can be used to serve meat, eggs, vegetables, hot starters, baked side dishes and hot desserts.

A pan placed on a wooden stand creates a complete serving dish. It allows you to serve the dish without transferring it to a standard plate and preserves the effect of a freshly prepared, hot dish.

Before adding this model to your regular menu, it is worth checking:

• the diameter and depth of the pan,
• the portion size it can hold,
• the weight of the pan when full,
• how easy it is to place on the wooden stand,
• how it is handled and carried,
• the heat resistance of the worktop and kitchen equipment.

Cast-iron cookware for soups and one-pot dishes

Deeper cast-iron pots can be used to serve soups, stews, one-pot meals, sauces and hot snacks. Their modest capacity is ideal for a single portion or a side dish served with a main course.

When serving liquid dishes, the following factors are particularly important:

• the stability of the dish on its stand,
• sufficient depth,
• a safe distance between the contents and the rim,
• ease of handling by staff,
• a spoon suitable for the diameter of the dish,
• protection of the table from high temperatures.

Dishes should not be filled to the very brim. Leaving some space reduces the risk of spillage during transport and serving.

Large cast-iron dishes for communal serving

Larger models can be used to serve dishes intended for several people. They are ideal for meat, vegetables, grilled dishes and platters served in the centre of the table.

When choosing a larger dish, it is worth considering:

• the size and weight of the full dish,
• the number of portions,
• the size of the wooden base,
• the amount of space required on the table,
• how to carry it safely,
• the ease with which guests can serve themselves.

A large dish should be positioned so that it does not obstruct access to the rest of the tableware and is not placed too close to the edge of the table.

Wooden coasters for cast-iron dishes

A wooden coaster separates the hot cast iron from the table surface. It also serves a decorative purpose and makes it easier to carry the complete set into the dining room.

When using it, please pay attention to:

• ensuring the pot fits correctly into the recess of the trivet,
• the stability of the entire set,
• the condition of the wood and the absence of cracks,
• the cleanliness of the surface in contact with the pot,
• protecting the wood from prolonged contact with moisture,
• cleaning the cast iron and the stand separately.

The wooden stand should not be placed in an oven or on a heat source unless the manufacturer has explicitly intended such use.

Striking presentation of hot dishes

A cast-iron dish can become part of the dish’s presentation. The dark, matt surface creates a contrast to light-coloured sauces, colourful vegetables, fresh herbs and roasted ingredients.

This method of serving is well suited to:

• grill restaurants and steakhouses,
• pubs and casual dining establishments,
• restaurants serving regional cuisine,
• establishments inspired by a rustic style,
• hotels and hotel restaurants,
• receptions and catering services serving hot dishes.

When garnishing a dish, it is best to avoid ingredients that quickly lose their quality when exposed to heat. Fresh herbs, sauces and delicate garnishes can be added to the dish just before serving.

Safe handling of cast-iron cookware

Heated cast iron can reach very high temperatures. This requires particular care during preparation, transport and serving to guests.

Staff should:

• use heat-resistant gloves or handles,
• check that the dish is stable on its stand,
• carry the set on a flat and stable tray,
• avoid touching metal parts with bare hands,
• place the dish in a safe spot on the table,
• inform the guest that the dish is hot.

For tables covered with a tablecloth, ensure that the wooden trivet is dry, stable and does not slip during service.

How should you care for cast iron cookware?

The care routine depends on the finish of the specific product. Cast iron can be raw, seasoned or coated. Before first use, please read the manufacturer’s instructions.

For traditional cast iron, the following is usually recommended:

• washing once the cookware has cooled down,
• avoiding sudden changes in temperature,
• drying thoroughly after washing,
• not leaving the cookware in water for long periods,
• protecting the surface from corrosion,
• carrying out periodic maintenance in accordance with the manufacturer’s instructions.

Not all cast-iron cookware is suitable for washing in a dishwasher. Harsh detergents and prolonged contact with moisture can affect the surface of the cast iron and the wooden base.

Cleaning wooden trivets

The wooden trivet should be cleaned separately from the cast iron cookware. It is usually best to wipe it with a damp cloth and dry it thoroughly, avoiding prolonged soaking.

When caring for the trivet, it is advisable to:

• remove dirt immediately after use,
• do not leave the trivet submerged in water,
• do not put it in the dishwasher without the manufacturer’s express consent,
• dry it in a well-ventilated place,
• check the condition of the surface regularly,
• stop using any saucer that is cracked or misshapen.

How to choose the right size of dish?

The size should be chosen to suit the portion size, the way the food is served and the amount of space available on the table. Smaller models are suitable for individual portions, whilst larger ones are ideal for main courses or dishes intended to be shared.

Before buying, it is worth checking:

• the length, width or diameter of the dish,
• the capacity,
• the depth and height of the sides,
• the dimensions of the entire set including the stand,
• the weight of the dish when full,
• compatibility with the stoves, hobs, trays and shelves used.

Testing the dish with an actual portion allows you to assess the appearance of the dish, ease of transport and safety during service.

What should you look out for before buying?

When choosing a cast-iron dish for a professional establishment, it is worth checking:

• the product’s intended use and permissible heat sources,
• the maximum operating temperature,
• the type of surface and maintenance requirements,
• dimensions and capacity,
• the presence and design of a wooden stand,
• the stability of the entire set,
• the recommended cleaning method,
• the space required for storage.

Features may vary between products. Always check the information on the product information sheet for your chosen cookware before first use.

Why choose cast iron serving dishes?

• they keep food warm for a long time,
• allow you to serve dishes directly in the dish,
• create an impressive, rustic presentation for your food,
• are ideal for meats, soups, bakes and snacks,
• wooden coasters help protect the table surface,
• and can be used in restaurants, hotels and catering.

Discover cast-iron serving dishes and choose a model suited to the type of food, portion sizes and the character of your establishment.