Quote:
Originally Posted by Jims5543
Funny side story. There was an apportunity to get my new grill with SS grates at no extra charge. I told the guy, I want cast iron. He was perplexed because the SS is big money.
I have messed with lots of grills from a Kettle like tabs to my BGE. I have learned a well seasoned cast grate is the best.
The pics above without meat were from me burning it in, using crisco to coat the grates and get them good and seasoned in. 3rd meal was cooked tonight, pork chops, they never stuck to the grate.
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Interesting. The grates on mine are enameled cast iron. My process is to get the grill hot, clean the grates with a brush, then I use a part towel to wipe on some oil right before I drop whatever good I'm going to cook on the grill. I think that probably adds to the seasoning. It's pretty rare that anything sticks.