Ateco Revolving Cake Decorating Stand, Aluminum Turntable and Cast Iron Base with Non-Slip Pad, 12-Inch

• Ateco #612-PB round revolving cake decorating stand has been updated and is ideal for easier and more professional decorating results; this cake stand is preferred by professional pastry chef's due to the weight and long lasting durability
• Heavy duty powder coated cast iron base gives enough weight so it doesn't slide on counter tops; Aluminum turntable measures 12-inches diameter and stands 5-inches high, rotates smoothly for accurate cake decorating and is removable for easy cleaning
• Reusable Non-slip pad included; use to prevent cake from slipping while decorating on stand or use under cake stand while decorating for increased stability on counter tops
• Made in the USA; cast iron base with aluminum turntable; hand wash and dry immediately
• Family run since 1905, Ateco has produced specialized professional quality baking and decorating tools for professional pastry chefs and discerning home bakers alike

The #612-PB is the updated version of the classic Revolving Cake Stand, by Ateco. It is the perfect heavy duty cake stand to use when decorating cakes, preferred by professional bakers and home cake decorators alike. The cast iron base has a durable "powder coat" finish and adds a helpful weight, preventing unwanted slipping on countertops. The turntable is made of . 125-inch thick aluminum and measures 12-inches diameter; it is removable for easy cleaning and rotates smoothly for steady and accurate decorating. The cake stand turntable stands 5-inches high. A re-usable rubberized non-slip pad comes with the 612 stand, designed for use between the cake and turntable or between the cast iron base and countertop, in either case it prevents unwanted movement while decorating. Hand wash with warm soapy water and dry immediately. Made in the USA. At Ateco, four generations of the August Thompson family have provided quality baking and decorating tools to professional pastry chefs and discerning home bakers for over 100 years. Tips for Preventing Rust Never soak the pan: Since cast iron is so vulnerable to rust, it’s best to limit your pan’s exposure to water as much as possible. Don’t let the pan air dry: Wipe off any excess water with a towel immediately after rinsing. To get your skillet bone dry, pop it on the burner to remove extra moisture Lightly oil after use: Once dried, rub your skillet with a thin layer of vegetable oil before storing Seasoning: Drop a tablespoon of vegetable oil on the pan/utensil and spread it around with your fingers or a paper towel. (Take care not to burn yourself on a warm skillet!). Oil the outside and the handle, too. Next, take a folded napkin and wipe off the excess oil. You’ll want the skillet to be lightly greased. Set your oven to 350 degrees and put some aluminum foil on the bottom rack. Then pop the skillet in, upside down, on the upper rack for about 1 hour. Turn the oven off and leave the pan inside until it’s cool. The oil will bake into the pores of the pan, providing a non-stick finish