WJ van den Berg > wrote
> In the Netherlands the Chinese restaurants often serve a cantonese
> speciality called (here anyway) "ti pan".

I am guessing this is a variation of "teet bahn", literally "iron
platter". Here in Toronto restaurents this involves heating the
platter until it's very hot, cooking the dish in a separate pan, then
pouring the contents onto the hot platter, so when it is brought to
the table (resting on a wooden "coaster") the sauce is still sizzling.

The usual type of recipes served this way are stir-fried beef, pork,
chicken etc. with a brown sauce and usually onions. Look for "sizzling
hotplate recipes". E.g. http://kuali.com/recipes/viewrecipe.asp?r=2037

As for care, I would treat it like a cast iron pan.