Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!


Followed by 1 person
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.



Last Active
  • Re: Cast Iron Grate, Yes or No?

    Cast Iron
          Similar to cast iron pans, a cast iron grate will impart some iron into the food.  While minimal some people are able to taste the iron and either like or hate it.  There is nothing harmful about it, but it is a fact of cooking on cast iron.  It has also been shown, especially in woks that cast iron will hold heat longer and is easier to season.  The seasoning of the cast iron will help to limit the ability of food to stick to the surface and is more likely to release on a well seasoned grill.  

    Stainless Steel
          Stainless steel has somewhere around 12% or more of chromium which is what makes it stainless steel.  The Chromium forms a protective layer on the outside of the steel which aids in its corrosion resistance but does not make it impervious as some might believe.  Some believe it can impart a metallic taste into the food.

    My Views
          I use cast iron pans on a regular basis and have about a dozen small 6" pans which we use for all sorts of items.   The main downside is that they must be cleaned correctly right away then oiled and warmed before storing so they remain properly seasoned.  I still have only the stainless steel grate that came with my BGE and have no issues with it.  I typically cook high and fast with the BGE and don't feel the SS imposes a flavor on the food.  Caned food however bothers me and I feel like it just has a bad sour and bitter metallic flavor.   I am interested in a cast iron grate and griddle for my BGE and with a birthday around the corner am expecting one.

          My question to the form to bring the thread back on track is:
    1. If you use a cast iron grate which one do you have?  (Please provide a link and/or picture).  
    2. What do you feel of your cast iron grate compared to the SS which was provided?
  • Re: What i get for not reading the rules....

    While you have my sympathy in regards to your recent divorce and I can appreciate your desire to continue to provide for your children that does not provide you the right to trample on the "terms of service" or forum rules which you agreed to when joining this forum regardless if it was years ago or today.

    As clearly noted in the terms of service.

    "All posters are required to adhere to the Forum Rules and abide by common standards of courtesy so that all participants can contribute, share information and enjoy the forum EGGsperience - and by joining this forum and posting, you agree to the Forum Rules as posted on this website. Thanks for visiting the EGGhead Forum!"

    The following is the first post of the forum rules in the event you neglected to completely read the terms of service prior to agreeing and completing your registration.

    General Forum Rules

    Spam, as we all know by now, is an unsolicited advertisement for goods, services and/or promotion of other websites, or non-relevant posts intended to promote something or someone. This sort of spam cannot be cooked on an EGG - although the other kind can, and you will find some great recipes on the forum! Please do not spam or self-promote on this forum."

Click here for Forum Use Guidelines.