This Square Platter by Nambé, a Richard K. Thomas design, in 1956 became the first Nambé piece recognized by New York's Museum of Modern Art and is now in its permanent collection. Even more impressive: you can cook a steak on it.
Made with Nambé unique, signature metal alloy, this tray can withstand extreme heat, on top of the stove or in the oven. It retains the heat, too, making it an excellent platter for serving sizzling fajitas, spanakopita, or myriad other entrees and finger foods. It's equally useful chilled; just place it in the freezer until you're ready to serve. Try it for chilled shrimp or melon skewers. It's an undeniable combination of pedigree and utility. .
Designer: Richard K. Thomas
A light coating of vegetable oil applied to preheated or chilled Nambe alloy for each use will provide a protective barrier for highly acidic foods like salsa and help protect the finish. Use wooden or soft rubber utensils to avoid scratches. Remove dust and fingerprints with a soft, damp cloth. Citrus fruits, peeled or unpeeled, can cause discolouration; highly acidic or salty foods, such as dairy, mayonnaise, tomatoes, other fruits and vinegars, can cause discolouration and/or pitting.