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Description
Japanese Stainless Steel Oven Pan / Service Tray, 8", 200x140mmThe Tray Every Japanese Kitchen Runs On Walk into any professional Japanese kitchen and you will find a stack of these. The stainless steel tray, known in Japan as a bat (), is the quiet workhorse of prep and service: mise en place, dredging, marinating, draining, roasting small batches, carrying components to the pass. This is the 8 inch (200x140mm) size, the most useful all rounder. It is the tray that 3 star The Ledbury orders by the box, and a
The Tray Every Japanese Kitchen Runs On
Walk into any professional Japanese kitchen and you will find a stack of these. The stainless steel tray, known in Japan as a bat (バット), is the quiet workhorse of prep and service: mise en place, dredging, marinating, draining, roasting small batches, carrying components to the pass. This is the 8-inch (200x140mm) size, the most useful all-rounder. It is the tray that 3-star The Ledbury orders by the box, and a kitchen never seems to have enough of them.
Why Chefs Choose This
- Endlessly useful: one tray covers prep, marinating, draining, roasting and service, the most-reached-for item on the bench
- Stainless steel: hygienic, non-reactive, oven-safe and rust-resistant, it takes daily kitchen abuse and cleans up easily
- The right size: 200x140mm is the all-rounder, big enough to be useful, small enough to stack deep and fit anywhere
- Trusted at the top: ordered by the box at 3-star The Ledbury
How to Use
- Mise en place: portion and hold prepped components ready for service
- Breading and marinating: a dedicated tray for a dredging station or to marinate in the fridge
- Draining and resting: set a rack over the tray to drain fried food or rest cooked items
- Oven and service: roast small batches, then carry plated or prepped items to the pass
バット — The bat, the unsung tool of the Japanese kitchen
The Japanese kitchen word for this tray is batto (バット), borrowed long ago from the English "vat" and now its own thing entirely. It is so fundamental to how Japanese cooks work that recipes simply assume you have several to hand. Unlike a flimsy domestic baking tray, the professional version is pressed from proper stainless steel with rolled edges, built to be stacked, scrubbed and used every single day for years. The appeal is not glamour but reliability: it does dozens of small jobs better than anything else, which is exactly why kitchens buy them in quantity and never quite have enough.
Is this tray oven safe?
Yes. It is solid stainless steel with no coating or plastic, so it goes from fridge to oven to service without issue and handles high temperatures comfortably. Stainless is also non-reactive, which means you can marinate acidic ingredients in it without any metallic taint, something you cannot do safely in aluminium or bare carbon steel. After use it wipes clean easily and is dishwasher safe; for any stubborn baked-on residue, a soak in warm water loosens it without the need for abrasives that would scratch the surface.
Product Details
| Type | Stainless steel oven pan / service tray (バット, bat) |
| Dimensions | 200 x 140mm (8 inch) |
| Material | Stainless steel |
| Best For | Mise en place, prep, draining, oven, service |
| As Used At | The Ledbury (3★) |
| Origin | Japan |
| Care | Oven and dishwasher safe; avoid abrasive scourers |
What is a Japanese stainless steel bat used for?
Almost everything that involves holding or moving food at the prep stage. Chefs use them to portion and store mise en place, to set up a flour-egg-crumb dredging line, to marinate in the fridge, to drain fried food (often with a rack on top), to rest cooked items, and to carry components to the pass. Because they stack neatly and are cheap enough to own in quantity, most kitchens keep a deep pile and reach for one constantly through service.
Can I marinate acidic ingredients in it?
Yes. Stainless steel is non-reactive, so citrus, vinegar, wine and other acidic marinades will not pick up a metallic taste or discolour the way they can in aluminium or bare carbon steel. That makes this tray a safe default for marinating fish and meat, and for any acidulated prep, which is one of the reasons stainless is the standard material for professional kitchen trays.
How do I keep stainless steel trays looking good?
Wash in warm soapy water with a non-abrasive sponge, or run them through the dishwasher. For baked-on residue, soak in warm water to loosen it rather than attacking it with a wire scourer, which leaves fine scratches that dull the surface over time. Dry after washing to avoid water spotting. Treated this way the trays stay bright and last for many years of daily service, which is what makes them such good value bought in numbers.
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