Mr. Bar-B-Q 06108Y Cast-Iron Ribbed Fajita Platter Set,Black

Great ensemble...remember to keep the pan oiled at all times. Love our pan! Love our fajitas.

I purchased two of these platter sets about 5 years ago. We use them on our propane fired gas grill to make Fajitas in the non-winter months.Every year, after a real good cleaning, I reseason them (since they are raw cast iron) with lard. Heating them up fully, putting the lard down on the cooking surface and heating for another 15 minutes, you take them off the grill and let them naturally cool down. Don't rush it, since the lard soaks into the cast iron pours and provides a good non-stick surface coating on the cast iron. I use a bit of bacon grease to prep the cast iron for cooking.As others have said -- you want homemade Fajitas that come out as restaurant quality, look no further. These makers work great.

This is most important, and I am surprised that nobody pointed this out. First, I purchased 2 of the Mr. BBQ set, for $12.99. Which is a very good deal. However, this is not a cooking pan, it's a sizzler- serving pan. Meaning it is not deep enough to actually cook the beef,chicken,shrimp, and peppers, the fat and grease would be all over the stove. What this is, is actually a CAST IRON SIZZLE PLATE. Meaning, you put the cast IRON PAN, in a 450 degree oven for 20 minutes, then when you are ready to serve: 3/4 cook your fixins and meats in a pan big enough, then place each serving on the Mr BBQ plate, for 5 minutes in the oven, hit it with CHEESE OR special toppings, then serve. It's a sizzle platter. I am, a home chef, and my Husband's is a Formally trained Chef. In restaurants, this is primarily for presentation, and to ensure a proper dining experience, for foods, that taste best, SCREAMING HOT! Like, Fajitas, Tacos, Pizza, Mac and Cheese. Hence why they use, the stainless,Cast Iron or Ceramic, sizzle plates and crocs.It does what it is meant to do, keeps food hot, during the entire eating process. It could use a secondary re-season, with Vegetable Oil. ( season- coat the interior of the pan thinly with veg. oil and back on cookie sheet for 3 hours in a 250 degree oven).I think the WEBRESTAURANT store, has a better quality of these concept ( I later purchaed 6 sets from them, for $15.00, you have to buy each part- but the cast iron is commercial grade quality.The pan, is for home use, and the wood panels, are NOT IMMERSABLE IN WATER. use a WOOD OIL, TO PREVENT CRACKING AND SPLITTING. the mitt is practical, but NOT A TRUE POT HOLDER. You really need to slip it on after it's presented to the table, you could NOT CARRY A HOT PAN, any distance, with the provided handle mitt.Overall, a good buy, but really for occasional use, for special "mexican" nights. Think of it as eating @ APPLEBEES or CHILLI'S for five bucks a person, versus $25.00 per person.

I just got them today and haven't used them yet, but I'm already very pleased. They are solid, and look well designed and built - both the wooden trays, and the iron pans. They fit together perfectly and were very well packaged.I couldn't be happier with them - I have yet to use them, but I can't imagine any problems.

I bought two and they were better than I expected. The cast-iron pans are perfect for fajitas, but they also work great for a couple of hamburgers, bacon, veggies or anything else you'd like to "grill" on the stove (or on a real grill) when you don't need big, round, cast-iron pan. The top varnish on the wooden pan-holders quickly gets toasted, but that's part of it's charm, it goes with the cast iron. The little pot-holders for the handles are great for the table, but a larger mitt is safer while grilling. NOTE: this IS cast iron and you will need to properly "season" the pans before you first use them to keep food from sticking.