Thinking of a cast iron grate.

ChuckR

Craycort or the BGE one. Does anyone have experience with either they would share so I can make a decision please?

Biggreenpharmacist

I bought the BGE CI grid. I read a lot of reviews and some of the craycort ones worried me. I've had my ci grid for several years now and its all I use. I bought the woo2 castiron and it stays in my large unless I'm searing on the spider with my sear grate. 

chuckytheegghead

I have the bge ci on all my eggs. I like them. 

Jeremiah

I have both. Wouldn't buy another craycort. 

allsid

I have the BGE CI grate. It's heavy, rusts, and not necessary IMHO. Have not used it in years- Go with grill grates and your existing grid-

Hub

The worst money I've spent on any of my BGE accessories is the cast iron grate.  It is a rust machine and constantly flakes onto my other accessories.  It hasn't improved my cooking experience one bit.  Danger Will Robinson .. stay away.

dougcrann

I recently started this same thread. Someone put a link to http://michaelscustomgrillworks.com/products.htm
Not CI, it is SS. My main concern about a CI grate is rust...I don't use the XL Eggs all that often. I only want one for long & slo....may very well just make one out of the expanded metal I used for the cooking grate on my RF. 

pgprescott

dougcrann said:

I recently started this same thread. Someone put a link to http://michaelscustomgrillworks.com/products.htm
Not CI, it is SS. My main concern about a CI grate is rust...I don't use the XL Eggs all that often. I only want one for long & slo....may very well just make one out of the expanded metal I used for the cooking grate on my RF. 

Why would you need another cooking grid for a LS cook? 

dougcrann

pgprescott said:

dougcrann said:

I recently started this same thread. Someone put a link to http://michaelscustomgrillworks.com/products.htm
Not CI, it is SS. My main concern about a CI grate is rust...I don't use the XL Eggs all that often. I only want one for long & slo....may very well just make one out of the expanded metal I used for the cooking grate on my RF. 

Why would you need another cooking grid for a LS cook? 

Because I have 2 XL Eggs and only the 1 grate I got when I bought the XL in 06 or so. While back I dropped it on its edge, other than the slight bend in the outer ring it is like new. 

pgprescott

dougcrann said:

pgprescott said:

dougcrann said:

I recently started this same thread. Someone put a link to http://michaelscustomgrillworks.com/products.htm
Not CI, it is SS. My main concern about a CI grate is rust...I don't use the XL Eggs all that often. I only want one for long & slo....may very well just make one out of the expanded metal I used for the cooking grate on my RF. 

Why would you need another cooking grid for a LS cook? 

Because I have 2 XL Eggs and only the 1 grate I got when I bought the XL in 06 or so. While back I dropped it on its edge, other than the slight bend in the outer ring it is like new. 

You somehow have 2 XL eggs and only one grid between the two of them? Why not just buy another standard SS grid? 

SGH

ChuckR said:

Craycort or the BGE one. Does anyone have experience with either they would share so I can make a decision please?

I would stick with SS as my main cooking grid. It's lighter, does not rust, and is easier to clean and maintain. However I do like cast iron for searing. As such I bought a spider, 13" CI grid, and a Weber sear grid. I prefer the Weber 100 to 1 over the standard CI. Is cast iron necessary for searing? No, it certainly isn't. But for some things I really like it. The CI grid is only a few months old and you can see it is severely rusted. Just doesn't stand up to the real high heat. The seasoning always burns off. On the other hand, the porcelain coated Weber grid is a couple of years old and still is in perfect shape. 

tgs2401

All I have is the BGE cast iron grate and love it. I seasoned it well when I first got it and have no rust issues. After high temp cooks, I'll spray it with some aerosol olive oil and let it re-season while the egg cools down.

jhl192

I have the BGE CI and have been pleased.  Use it for searing steaks and chops.  Keep it inside when not in use.  I find the 2 piece XL cumbersome. 

Biggreenpharmacist

If you dont use it a lot CI probably not best option. I use mine every time I cook and it stays in my egg on covered porch. I would have to take a torch to mine to burn off the seasoning and make it rust. 

pgprescott

It appears as though with many metal products, your proximity to the ocean is also a big factor. If you are on one of the coasts, might want to consider other options. I like mine and I only use it for high heat cooks. No real issues with rust. 

NPHuskerFL

I have the BGE CI grid in the LG & MM and gifted one @HuddleHouseCook for his MM. It pretty much stays in the eggs. Two surfaces...One for searing grid marks onto proteins (if you're into that) and flip for more delicate proteins or veggies. 

northGAcock

Bought one for my MM but original equipment on my medium. I do most of my searing on the MM so that is really the application I use mine for. Mine stays on the MM all the time. No issues with rust. 

GregW

Hub said:

The worst money I've spent on any of my BGE accessories is the cast iron grate.  It is a rust machine and constantly flakes onto my other accessories.  It hasn't improved my cooking experience one bit.  Danger Will Robinson .. stay away.

Exactly my thoughts........

GregW

tgs2401 said:

All I have is the BGE cast iron grate and love it. I seasoned it well when I first got it and have no rust issues. After high temp cooks, I'll spray it with some aerosol olive oil and let it re-season while the egg cools down.

Proper care I'm sure makes all the difference.