We have become curious about this tool after having a dish we really liked at a restaurant. So we purchased one.

The included information and Google make a big deal about properly tempering it before the first use. The included directions specifically say don't do it in the oven. Saying the oven will be too uneven. Recommends stove top or grill. We have an induction cooktop, so that probably out and to me it seems like the grill would be much more uneven than the oven. Google seems to think the oven is fine. Thoughts?


Second question. Ours came with a metal open tray thing for it to sit in. I cannot tell if you are supposed to heat it in the tray or just serve with it. Seems like the metal of the tray would cause a really hot fast heating ring around the block that would be undesirable if we are worried about uneven heating. Google wasn't very helpful. Thoughts?


Tia!

I can't imagine a grill or stovetop would be more uniform than an oven. I think that's them covering their butts because it explodes in the oven when tempering at a fairly high rate and they don't want to issue returns. I'd just keep it lower temp if you want to use it. It only exploded when it was towards the end of the 'tempering' process. I think they have weak points where cleavage exists and inevitably fail at higher temperatures.

Heh heh, you said cleavage.

The liability fear from small cleavage makes sense. When it exploded, did it damage anything?

I could use the pellet grill, it controls temp well, but definitely has a hotspot. Not positive I want the block to be infused with smoke, but o guess it would be okay.

Any thoughts on the metal tray things?

No damage, just a mess of salt to clean up.

I've cooked with one for years. I replace it when it begins to deteriorate. I always heated mine in the oven , but on convection heat at the temp I wanted right away. I've never had a problem.

Finally dug it out in f the closet. May have to try to temper it and give it a go sometime.

Howdy, had one, oh wait how many years ago, must be 15-16. Seasoned OK, no cracking or explosions, cooked steak on it several times on BGE, it was kind of meh, I am no Fido*98 (not many are) so of course your mileage may vary. Just one of those things that seemed like a good idea at the time, just never really did anything for me, just sayin'.

Mark Fairchild said:

---

Howdy, had one, oh wait how many years ago, must be 15-16. Seasoned OK, no cracking or explosions, cooked steak on it several times on BGE, it was kind of meh, I am no Fido*98 (not many are) so of course your mileage may vary. Just one of those things that seemed like a good idea at the time, just never really did anything for me, just sayin'.

---

I honestly don't expect that it is much more than a presentation prop on the dish we liked. But Mrs. Absolute wanted to recreate it as accurately as she can. Happy wife, happy life.

I watched several videos. Most said steaks were meh, one guy did scallops and they stuck like crazy. Shrimp worked well. I was planning on doing shrimp and scallops, but IF I ever do it, I will do shrimp and some veggies (asparagus and mushrooms or something)