Aluminum Defrosting Tray: Thaw Meat and Fish, No Power

Ridges that lift meat for even contact

• Ridges that lift the meat

  The grooves keep each steak off the flat base, so air moves under the meat and the counter heat reaches the underside too. You do not need to flip it halfway through to get an even thaw on most cuts.

• Power-free counter thawing

  No plug, no microwave, no chemicals. The tray works with the room temperature of your kitchen, so the only thing you need is a spot on the counter. Thin fillets go faster than thick steaks, and a 35.5 cm tray holds several portions at once.

• Matte black metal that wipes clean

  The charcoal matte finish has a cool, solid feel in the hand, and the rounded corners make it easy to lift off the counter. A wipe with a damp cloth is enough between uses.

How fast it works and how big it gets

• 30-60 minTypical thaw for steaks, chops and fillets, depending on thickness
• 35.5 cmLength of the biggest size, enough room for several steaks
• 0.2 cmThickness of the slimmer versions, easy to store flat

Set it down, walk away, come back to thawed meat

1. 1
   Lay the tray flat on the counter

   Pick a spot out of direct sun and away from the stove. The ridged side faces up.

2. 2
   Place frozen meat on the ridges

   Set steaks, chops or fish fillets in a single layer. Leave space between pieces so the cold reaches every side.

3. 3
   Check after 30 to 60 minutes

   Thin fillets are usually ready first. Thick steaks need longer, so press the centre and cook as soon as it gives.

Wipe it clean and it's ready again

• Rinse after raw meat

  Rinse off any juice straight away, then wipe with a damp cloth.

• Use mild soap

  A soft sponge and a little dish soap lift fat from the grooves.

• Hand wash is the safe choice

  Hand washing keeps the matte finish looking even over time.

• Dry before storing

  Dry the tray fully so the metal stays clean and does not spot.