Cast Iron Grill

Gandolf

I just ordered one for my Large from the Mothership. Got to thinkin' though, do I leave it on the Egg all the time, or is it just for steeaks and burgers, etc.? What to do, what to do??? Thanks

TomM24

I was thinking the same thing until someone asked the same question and the answer was use the standard grate for foods that you don't want to stick like fish.

Michael B

You can use it for anything.
Season it like you would a CI skillet or DO.
After each use, clean the grate with a stiff brush while it is still warm.
The more you use it, the better it gets.

Just in case:
If you are one of those who has a problem with mold growing in your Egg, store it in a dry place.
Drawer under your oven.
In the oven.
Shelf in a pantry.
etc.

Eggtucky

bout the only time I dont use the CI grate is when I need to use my extender...or if I have my std grate on and I'm too lazy to change it..I use it for fish also with no problem..

"Sparky"

I have a C.I. grate for my small and medium.I havn't used the original grate since.I keep them around just in case,but no problems with food sticking to the C.I. Not even stealhead trout :woohoo:Mike is right,the more you use it,the better it gets

Michael B

Looks good Doug.
I haven't had Egged fish in a couple weeks... something that needs correcting,, soon.

Beanie-Bean

Dave,

It's pretty heavy, and probably something you won't want to use when cooking with the platesetter. I use the porcelain grid for those type cooks. Otherwise, I'm using the CI grate--it's a lot more like the grates I had in my old gasser, and will put some nice marks on your food. Not saying that I prefer to cook on my old gasser--he's pulling duty as #1 storage unit for BGE accessories at the moment.

Ross in Ventura

I use mine for searing and cooking Steaks, Lamb Chops, Baked Potatoes, and Grilled Romaine





I use the porcelain Grid for Onion Pies, Roasting Chili, Cooking with the Cast Iron Pan, Chicken and Potatoes,and Ribs.
My Best,
Ross

Gandolf

Thanks for all the great information everyone. I'm looking forward to using it.

WarEaglegger

Be warned that food WILL stick to it if not seasoned properly. Seasoning does get better with time. If you have a brand new grate, I would stick with the porcelain grid for chicken and fish. Season the CI like you would a skillet and cook some beef on it a few times to make sure the seasoning is sufficient.

Good instructions on seasoning on Lodge Cast Iron products website.