Each GrillPardner is made of sheet metal and 10-gauge steel produced in the USA.
For a small Grill Pardner we recommend 2 cans of wick-type chafing fuel positioned in the center of the firebox; the heat will radiate over to the other side to keep your food warm and ready for serving. For the medium, follow the same procedure using 4 cans. For the large, 5. To change the heat settings, use more or less fuel cans spread evenly.
We recommend wick-type chafing fuel. You can use any type of chafing fuel, however, we recommend the use of wick-type chafing fuels for the following reasons: the can stays cool when lit, there’s no odor, and wick-type chafing fuels are easy to extinguish and reuse. They can be found at any store with catering kitchen equipment.
- Gently clean the top surface with warm, soapy water. Rinse thoroughly. Dry completely with an absorbent cloth.
- Next you need to prepare the surface for food. This is also known as ‘seasoning’. You have 2 options: The easiest is to apply a fine mist of non-stick cooking spray over the surface. You may also pour 1 tablespoon of vegetable oil onto the center of the surface and, with a paper towel, spread the oil evenly over the surface. If you are using Grill Pardner for a hot plate to keep food warm, you’re ready to go. If you’re using for cold/cool/ambient application (for example: sushi, fruit, cheese) take extra care to wipe as much oil off the surface as possible.
- You’ll repeat this process every time you use the Grill Pardner. As with any catering equipment, taking good care of the Grill Pardner will ensure its long life.