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Problem Solved!

OpusXcellentOpusXcellent Posts: 60
edited 1:23AM in EggHead Forum
About a week and a half ago I bought a 17in cast iron skillet and when i got it it was too big to fit don on the grid and too small to hang from the rim by its handles and i didnt want to cut them off so I made a mini extended grid for it


the skillet set up


and just slightly above the rim


I handles are still slightly to big to close the lid but that's OK most wanted it to turn the egg into a griddle for sliders, blackened fish and breakfast


  • WessBWessB Posts: 6,937
    I hope that hardware you added in there is not galvanized..if so it will put off some nasty stuff when you burn it...and personally I prefer to close my dome, I would cut the handles at least enough to close the egg..but that's just my preference...
  • ya its stainless steel
  • WessBWessB Posts: 6,937
    No problems then.
  • stikestike Posts: 15,597
    aw wess. that's not gonna happen.

    yer gonna make me type this again aintcha? hahaha

    you need direct welding temps, around 1800 degrees.

    the thing folks don't realize is that if you COULD hit those temps, then stainless would be ass bad or worse than galvanized fumes. galvy fumes are short termed, and repeated exposure is actually ok. they won't kill you.

    stainless fumes, however ARE dangerous, from the nickel chromium, among other things.

    you just can't reach those temps on the metal in an egg, and if you DID, the stainless would be worse than the galvy.
    ed egli avea del cul fatto trombetta -Dante
  • Little StevenLittle Steven Posts: 28,817

    Is that unistrut on the crossers?



    Caledon, ON


  • Gator Bait Gator Bait Posts: 5,244
    I think you have the best excuse in the world to add an XLBGE to the family. Wish I had an excuse that good but then I'd have to start a family and that ain't happening any time soon. :lol:


  • ya I just punt one bar across but the grid is attached in the corners so its pretty sturdy
  • tjvtjv Posts: 3,721
    you might consider adding a loop handle. I did to my 15 inch cast iron skillet. makes for easy handling. Also, for sliders, a wok cover works great for the quick steam method or melting cheese with sliders.



    If your set-up doesn't work out, might try the spider inverted. then you could access the lump (add smoke) by only handling the skillet. ACGP, Inc.
  • WoodbutcherWoodbutcher Posts: 1,004
    Thanks Tom I like the loop handle idea!
  • I like your problem solving.....
    But I oersonaly would still like to be able to close the dome adding an additional demention to cooking with the skillet.
    I like the idea of "constructing" a loop type of handle
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