Grilled oysters are a smoky summer favorite. Cook delicious oysters on the grill or stovetop 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 depressions.
Manufacturer: Sur La Table
Material: Cast iron
Care: Wash with hot water and a stiff-bristled brush after each use. Dry immediately. Do not use soap
Use: To prevent corrosion, season regularly with oil
Seattle-based Sur La Table has kept its finger on the pulse of America’s cooks since opening its doors in 1972 at Seattle’s historic Pike Place Market. Since then, chefs and home cooks with a taste for adventure have flocked to the culinary mecca.
A destination for iconic chefs such as Julia Child, Jacques Pépin, Martha Stewart and Mario Batali, Sur La Table entices aficionados and curious beginners alike with its amazing selection of cookware and tools.
With a successful catalog, website, culinary program and stores coast to coast, Sur La Table continues to share its passion for the traditions and tastes of the world with people who love to cook and entertain.
My husband and a friend had looks of complete enjoyment on their faces when downing their first oyster (made from the recipe that came with the oyster pan)! I was concerned I might not get one for myself! The oyster pan worked great on our grill and from the grill I put the pan into the oven to broil the topping for a couple of minutes to get a crispy breading! After reading the review of another reviewer, I made sure we only rinsed the pan with water to clean it and then immediately dried it thoroughly. No rust! Plan to buy more as Christmas gifts!
@ Frank V. - Did you oil the pan after you used/cleaned it? Cast iron, it requires a thin coat of oil to prevent rust.
The general process is to preheat the pan, do your cooking, and then while the pan is still hot, rinse/scrub it with hot running water and return it to the burner/grill/oven for a minute or two to dry the pan completely.
Once it's dry and while it's still hot, give it a quick rubdown with the oil of your choice... olive, canola, lard, whatever. If the fat pools or if the pan looks super glossy and wet, that's too much and you'll need to wipe off the excess.
This thin coat of oil keeps air away from the metal and prevents the rusting reaction. It's also part of the everyday seasoning process that will improve the quality of the pan over time. IF the pan gets used enough, it will take on a darker color, and it may eventually reach a point where it only needs to be oiled every second or third use.
Christmas Eve is my Oyster meal and when I saw this oyster cast iron skillet I wanted it.
I prepared my oysters in the house on my gas stove and this skillet spanned two burners so I was able to cook the oysters evenly . My "Blue Point" oysters fit perfectly in the depressions, I then heated the skillet to high temp and then placed them in the depressions, added butter and garlic and in 10 minutes they were all gently bubbling and ready to eat. I used my tongs to remove them from the hot skillet, a small tong is not to bulky to lift them and keep the juice from spilling out. The skillet was a breeze to clean up (no residue stuck to it) I wiped it with a cloth and oiled it and put away until next time.
Thank you Sur La Table for offering this item, your great!
Season it with a veggie oil , when I used it to make oysters Rockefeller I sprayed it with veggie oil and I came out clean l , wiped the pan with light coat of oil and put it away , no rust just good eats
The morning after having used this pan for the first time, I found it to have rusted in several places. According to the instructions, one should clean it with water only, but that makes it difficult to get the rust off. I would not recommend this product.
Grilled oysters is one of my favorites. Can't wait to be able to make them on my own and try different recipes. I live near New Orleans and it surprises me that this is the first time I've seen a pan like this. Great idea!
Aesthetic cooking outside with the luxury of conventional use of favorite individually designed slots of cooking Oysters on it's shell hopefully preserving natural flavors. Multiple applications to grill cooking, i.e. Eggs, Chicken, Meats etc. Easy sheering technique.
We do oysters on the grill and just put them in there shells. This seems easier to contain them so they don't spill onto the grill and great for serving! Gave it as a gift and they said it was the 'BOMB"!!!!! They were the ones that turned me on to grilled oysters. YUM
I got hooked on baked oysters while in New Orleans....so I wanted to be able to master this dish! I wanted the option to grill or broil...and this item fit the bill. Looking forward to trying the recipe that they said comes with the plate.
Best oyster baking/serving tray I've ever seen. Buying a second . One to eat from and a second one cooking another batch. The oysters cook faster in the oven with the shell in contact with the cast iron and the cooked oysters stay warm during serving with the latent heat of the cast iron. A WINNING DESIGN
I bought this for my husband for Christmas and he used it last night. It was a fabulous way to grill oysters. We have a friend who would also enjoy it and decided to get it for him for his birthday in January. The local store had sold out of the item, so I checked online.
Best Answer:Sorry for the delay - the only writing on the rack is "Outset" with a circle & what looks like a peace sign in the center! Charbroiled with mozzarella cheese, bacon bits & jalapeño - yummy!! Buon appetito!
Is this pan "seasoned", or does it need to be prior to the first use to prevent rust from forming?
A shopper on Oct 26, 2014
Best Answer:This pan is preseasoned, as are all Lodge pans. The trick with cast iron is to not let it sit around wet. Cook in it, rinse/brush/scrub it under hot running water, then put it right back on the heat until it is completely dry. Once it's dry and while it's still hot (this goes for any cast iron pan, by the way, not just the oyster pan), give it a very thin coating of the oil of your choice... olive, canola, shortening, whatever. If the pan looks super wet or if the oil puddles, wipe off the excess. Allow it to cool off enough that you can comfortably touch it with your bare hands before putting it away.
We didn't season our oyster pan before we used it and everything came out wonderfully. No problems with staining or rust. I think the key to rust prevention with cast-iron pans is to thoroughly dry them after washing. Returning the pan to a warm/low heat oven after towel- drying is a good way to remove all traces of moisture prior to storage.
This pan is NOT "seasoned"`. If I remember correctly, it comes with instructions on how to season it. I did season it before I used it. Not a big job and the Oysters that we baked in it were a huge hit!!