Grid Question

Mattman3969

I have never used a CI grid but I just saw on another thread that some people like their SS better. Why? Part 2 - if you could design your own width(thickness) of grid bars what would they be for searing? I have several pieces of SS and a WaterJet and seriously thinking bout making my own grid and prolly a Flat Top plate for my large.

nolaegghead

I wouldn't make them too large - the food will cook faster like a skillet.  3/8" is a good size with maybe a half inch gap.

Mattman3969

That is about what I was thinking. Sear marks need to be pretty and effective!!

Carolina Q

Here's Hi-Que's version...

http://www.high-que.com/Luxury-Stainless-Cooking-Grid-for-Large-Big-Green-Egg_p_18.html

Charlie tuna

The idea of using a CI grid for searing is it's ability to remain hot to conduct the heat to the food product.  the cast iron grid has a top and botton -- mine is tapered to collect the heat on the bottom which is wider, and transmit it to the smaller surface -- the top.  You can get grill marks with anything, but i don't think as well as the CI.

nolaegghead

Steel is a much better conductor of heat than stainless.  Doesn't matter anyway, because you can make the grate out of anything and the amount it sears is a function of thermal mass and temperature.  I'd rather have stainless or even carbon steel any day of the week than I would cast iron.  CI grates just don't last.

Skiddymarker

nolaegghead said:

Steel is a much better conductor of heat than stainless.  Doesn't matter anyway, because you can make the grate out of anything and the amount it sears is a function of thermal mass and temperature.  I'd rather have stainless or even carbon steel any day of the week than I would cast iron.  CI grates just don't last.

I agree with Nola, for set it and forget it cooking CI is not the longest living item around. I've found if you scrape post cook and keep 'em oiled, they will last a long, long time. 

@Charlie_tuna said it best, CI   does the best job of sear marks, if you want sear marks. 

Mattman3969

I would like a happy medium between the 2. I'll admit it- I am lazy and don't wanna worry with maintaining a CI grid.
I have access to steel as well. Do you think that would be better? Still got the maintenance part tho. IDK

Charlie tuna

If sear marks are LESS important to you than requiring you to run a wire brush across your Cast Iron grid before using it -- go stainless steel.  If you want a decent sear marked steak, then you will have to face the cost and maintainance of the CI grid.

Carolina Q

The only maintenance my CI grid gets is after I cook a butt and have to (kinda) scrape off the stuck bits. Never oil it, rarely brush it. Oh, and I use it for almost every cook.

Mattman3969

Do you leave your CI in your egg or outside storage ?

Charlie tuna

I store mine outside the egg and in my egging area on my open porch, it flakes which is normal for cast iron, i don't oil it!  I scrape it down and then wire brush it.  it looks worse than it really is -- normal for cast iron..

Carolina Q

Usually in the egg, but I have been known to forget and leave it out in the rain. Or snow.

Carolina Q

By the way, I have three CI grids. I bought one with my egg in 2009. The first one cracked after 2-3 cooks. Warranty replacement. Same with the second one. They sent me a third, but I haven't used it. Afraid to!   The one I am using now has more cracks than it used to, but it's still quite usable.