May 18, 2015
Cast iron vs steel: Cast iron is more dense and retains it's heat better - meaning you'll get more consistent cooking. Additionally, you can heat up the cast iron, then just before adding your food, lower the flame temp - the cast iron will do a great job searing the meat without having to worry about burning your food. For years I used the steel grates, and finally broke down and bought the cast iron. After my first use I was saying to myself "Why didn't I do this sooner?". Although this is an expensive item - it is worth the added cost. With the steel grates, the food had a far greater tendency to stick; the material rusted too quickly and was more likely to flare up. #Why the cast iron doesn't flare up as much remains unclear...#
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