Emerilware Cast Iron Collection to Debut Sizzle Plate at the 2007 International Home and Housewares Show

CANONSBURG, Pa., March 2007 – At last, a long-established essential kitchen tool of restaurants – the sizzle plate – is being introduced to home chefs. Chef Emeril Lagasse expands his Emerilware cast iron line by transforming the restaurant-style sizzle plate for home chef use. To be launched at this year’s International Home and Housewares Show in Chicago, March 11th through 13th . Emerilware will be in booth # S3601.

The cast iron sizzle plate is pre-seasoned to deliver meals with intense flavors without the hassle of the typical extensive seasoning process of cast iron. Ideal for stove top, oven or broiler and outdoor grills, it is perfect for searing meats, seasoning shrimp, or roasting vegetables ready to be rolled into tortilla wraps to create sizzling fajitas. The included raw birch wood trivet is perfect of protecting counter tops and tables.

“The sizzle plate, as with all cast iron, has so many benefits because it’s so well-seasoned – it’s nearly nonstick,” says Lagasse. “It’s such a great tool for chefs to create the restaurant atmosphere at home.”

Often famed for its versatility, the sizzle plate can be used for cooking and/or serving. For that sizzling sound during serving – pop it under the broiler and place cooked foods on top just prior to serving. The plate also comes with three mouthwatering recipes created by Emeril himself including Gaaahlicky Sizzling Shrimp, Fiery Steak Fajitas and Crispy Herb Roasted Chicken. The Emerilware cast iron sizzle plate with trivet will be available mid-April 2007 and will retail for $29.99.

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