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16 inch stainless steel drip pan from Ceramic Grill Store

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Comments

  • jtcBoynton
    jtcBoynton Posts: 2,814
    I like the looks of the deeper one.  The shallow ones from CGS can get pretty full and you need to be careful not to spill them.

    Just for clarification - the shallow ones sold by CGS are from India. So they are all Indian ones.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • Little Steven
    Little Steven Posts: 28,817
    I doubt that CGS uses Indian ones. Not sure that the ones I have are made in India either. I bought them at an Indian market

    Steve 

    Caledon, ON

     

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  • Little Steven
    Little Steven Posts: 28,817

    Since we can't raise Cali or Canugghead it would appear that these are thali trays. Thali is a South Indian lunch that combines several curries, sambar/rasam, papad, pickle, sweet, rice and sometimes other things. Happens to be what I have for lunch most weekdays.

    Steve 

    Caledon, ON

     

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  • tjv
    tjv Posts: 3,839
    I've enjoyed the thread, educational for me.  We recommend stainless because it wont' melt.  We stopped recommending aluminum because folks melted them.  Easier than you think in ceramic grills. 

    I prefer the 1" pan because it is deep enough to handle drippings on most cooks.  If the pan is too deep it can mess with airflow.  Think what it would be like to have platesetter legs 360 degrees around.  

    A friend of mine can make stainless pans from 11ga,  (approx. 1/8")  thick stainless.  A 16" pan would weigh about 10 lbs.   I have not pursued the pans with him because of cost.  
     
    t
    www.ceramicgrillstore.com ACGP, Inc.
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Little Steven said:
    I doubt that CGS uses Indian ones. Not sure that the ones I have are made in India either. I bought them at an Indian market
    The ones from CGS are indeed made in India -  at least when I bought them (Sept 2014).  They may change sources from time to time, but the ones sold last fall were from India.




    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • bbqlearner
    bbqlearner Posts: 760
    I used the 16 inch from CGS also for my cooks and so far, it's worked pretty well!

    Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts

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  • Ladeback69
    Ladeback69 Posts: 4,483
    @nth78, I've don't use the CGS drip pan you showed, but you should be ok with smoke getting around it and it not interfere with flow.  I would put something between it and the plate setter so the drippings don't burn.  

    By the way I like your Avatar.  Do you live in KC or a fan from a far?  
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • henapple
    henapple Posts: 16,025
    Walmart pizza pan.. Spend the rest on bourbon 
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Focker
    Focker Posts: 8,364
    tjv said:
    I've enjoyed the thread, educational for me.  We recommend stainless because it wont' melt.  We stopped recommending aluminum because folks melted them.  Easier than you think in ceramic grills. 
    t
    Been there, done that.  With the egg's indirect setup, it still gets pretty hot down there, directly above the fire, even with a ceramic pizza stone.

    Aluminum free for all grilling vessels after the meltdown.  I'm not sure if  I have ever owned any aluminum cookware period.  All baking, is done in Hartstone, Haeger, Pampered Chef, and good, old, CI.  

    Found a SS Chicago Metallic deep dish pizza pan for $10.   Holding up great after many cooks.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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