Cast iron skillet or Blackstone

Gwizrace

What to buy?   I have an XL so room is not an issue

northGAcock

Your choice should be which to buy first...

tarheelmatt

Get both.  

You'll have way more space on a Blackstone though.  

CI for you XL for searing steaks, baking, etc.  Blackstone for sammies, fried rice, etc.  

blasting

Agree with @northGAcock.

Buy the BS, then start accumulating CI.

A couple dutch ovens in diff sizes, 17" skillet, the big pizza pan / griddle, cornbread tray.  That would be a good start.

Hub

I have a cast iron dutch oven that I use to deep fry hot wings.  I have a cast iron skillet with a removable handle that I use on the egg for cooking steaks, blackening fish, blackening chicken, etc.  I have a 17" blackstone that I use for smash burgers, frying rice, or for quick and small cooks that don't justify lighting the egg.

blasting

Hub said:

I have a cast iron dutch oven that I use to deep fry hot wings.  

Hopefully this doesn't get my egg license revoked, but I still use a weber kettle for chicken wings.  The egg keeps things too moist (usually good but not on wings).

bgebrent

Get both.  Even several CI skillets, they're indispensable.  The Blackstone is an amazing luxury.

bigbadben

What about the KJ D&C with cast iron half moon inserts. That is a ton of room!  

Hub

blasting said:

Hub said:

I have a cast iron dutch oven that I use to deep fry hot wings.  

Hopefully this doesn't get my egg license revoked, but I still use a weber kettle for chicken wings.  The egg keeps things too moist (usually good but not on wings).

I totally agree.  I love my egg and use it all of the time, but it isn't always the answer.  I've tried wings every way there is to try them, and they are the one food that I have to have the traditional way - deep fried to the point that the are good and crispy on the outside while still moist on the inside, and then covered in really good hot sauce.  It is most mandatory that they be served with plenty of ice cold beer.