In the Netherlands the Chinese restaurants often serve a cantonese
speciality called (here anyway) "ti pan". My girlfriend bought me one (a
small, oval cast-iron dish with a separate handle and wooden coaster)
from a chinese toko, but on the internet I can't really find much about
it. It seems to be linked to (japanese?) teppan, but it's not the same.
Can anyone provide me with tips on how to handle the pan (preparation,
cleaning etc) and/or recipes?

All answers will be greatly appreciated!

Thanks in advance,

Wouter