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I dislike ordering sizzling Fajitas at a restaurant when they come out not sizzleing. I decided to order two of these pans and make my own. I use one for beef and one for chicken. I prepare the peppers and onions in a seperate pan and place them in the oven to keep hot. Meanwhile, I place the iron pans in the oven, top shelf under low broil, just to get the pans nice and hot. I prepare the meat. Once I am ready, I test the pans with a drip of water to see if they sizzle. At that point, I remove the pans, use a light spray of Pam on each and place the meat, chicken, peppers and onions on each pan and serve "sizzleing" right away. They taste better then the restaurant because they are prepared with TLC. You can make up your own sauce or use the packets. I use Baja Chipotle by Lawry's Serve with all the usual fixings.
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I like to cook fajitas and carnitas on the grill but the restaurant experience of having them served on a sizzling platter has always been missing...not any more. I still prepare the food in the same manner as always and a few minutes before taking the meat and vegetables off the grill I throw these pans on the grill to get them nice and hot. When the food is ready so are the platters. With the aid of a good grill mitt and the wooden bases the rest is easy...just dish up the servings on the platter and take them to the table. Along with a nice cold cerveza, you have restaurant style fajitas at home.
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