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cast iron

Meathead847
Meathead847 Posts: 29
in EggHead Forum
So im considering buy a cast iron grill for a large. Worth it ? Or is there anything else out there cheers in advance.
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Comments

  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    A grid, skillet, pan, DO, what?  All are worth it imo. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Some people love cast iron cooking grids. Others not so much. Don't think you will find consensus on this issue. You should ask what people like about cast iron grids and what others dislike about cast iron grids. That may help you decide what you want to do.
    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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  • Skiddymarker
    Skiddymarker Posts: 8,528
    If you want grid marks, CI is great way to get them. CI grids can be used two ways for lines and turn it upside down for bands. A CI skillet will provide a better sear, but if you are grilling fruits or veggies, CI grid does a nice job. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • Meathead847
    Meathead847 Posts: 29
    Thanks.. Basically I'm looking for a multi purpose grill so i can skillet pan ..basically a multi function skillet......thoughts and which one you like and why...cheers 
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    I am a little confused. Are you asking about:
    1. a cast iron cooking grate


    or

    2. a cast iron skillet

    or

    3. a cast iron grill




    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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  • Meathead847
    Meathead847 Posts: 29
    Ya sorry for the confusion cast iron cooking grate

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  • Meathead847
    Meathead847 Posts: 29
    i just found this http://www.cast-iron-grate.com/grids-for-bge-and-kamados.html


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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    On the large I use this one probably the most. 
    Lodge P14P3
    But, I use probably 5 or CI pieces on a regular basis whether it be in the LBGE or the MM. My advice would be start developing a collection because I can assure you they all have their place. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Edit. Didn't see the rebuttal. I have the CI grid for the LBGE sold by BGE. It stays in my egg. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Mine, too. Not even sure where my stock grid is. 

    Little Rock, AR

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  • blasting
    blasting Posts: 6,262
    It seems there are varying opinions on the benefit of a cast iron cooking grate.  
    For me, the real game changer has been the use of cast iron skillets, griddles, and pans.  Some would say I have a cast iron addiction. 
    Phoenix 
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    I am a big fan of cast-iron skillets, griddles, and dutch ovens. Not a fan of cast iron cooking grates. I prefer smaller diameter round stainless grates.
    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've had two break at high temps. I have one for the medium that is intact and has been used a lot. I would get the medium and throw it on the regular grid when you want to use.

    Steve 

    Caledon, ON

     

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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Little Steven said:
    I've had two break at high temps. I have one for the medium that is intact and has been used a lot. I would get the medium and throw it on the regular grid when you want to use.
    what do you consider high temp?  

    Little Rock, AR

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  • Sookie
    Sookie Posts: 335

    While the CI grid is nice, we find it a little heavy/bulky for day to day use.  Our stock got damaged when we did our first high temp cleaning (still don't feel comfortable with that since we lost a grid and a gasket in that little experiment) and we replaced with a CI grid.   Not long after we bought another stock just for the versatility.  As posted above, it's really a matter of opinion. 


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  • DoubleEgger
    DoubleEgger Posts: 19,512
    CI = Rust. Not what I'm looking for in a cooking grid. 
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  • Little Steven
    Little Steven Posts: 28,817
    Biggreenpharmacist said:
    Little Steven said:
    I've had two break at high temps. I have one for the medium that is intact and has been used a lot. I would get the medium and throw it on the regular grid when you want to use.
    what do you consider high temp?  

    The highest.

    Steve 

    Caledon, ON

     

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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    I just wondered because I've used my CI grid a LOT but hardly ever cook anything at temps over 500. If I need a really hard sear I use my sear grate on the spider. I just wanted an idea of how hot is too hot for my large CI grid. As for the rust issue, mine is so seasoned I cant imagine it ever rusting. 

    Little Rock, AR

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  • DoctorMojo
    DoctorMojo Posts: 126
    I have both and really hardly ever use the CI grid but nice to have when you do a couple of steaks

    Southern, Tennessee

    LBGE, MBGE  

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  • Little Steven
    Little Steven Posts: 28,817
    edited May 2015
    Biggreenpharmacist said:
    I just wondered because I've used my CI grid a LOT but hardly ever cook anything at temps over 500. If I need a really hard sear I use my sear grate on the spider. I just wanted an idea of how hot is too hot for my large CI grid. As for the rust issue, mine is so seasoned I cant imagine it ever rusting. 


    I just use it for high sears.


    Flank marinaded in lime, olive oil, cilantro, jalapeno and tequila.

    DSC03119jpg


    DSC03120jpg
    For fajitas later
    DSC03123jpg

    Steve 

    Caledon, ON

     

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  • DieselkW
    DieselkW Posts: 918
    Cast iron is, for me, better than steel. Rust is not an issue if you know how to own iron. It's more maintenance, but worth it. (IMO) If it does rust, iron will not rust "through". The surface rusts, but it never goes very deep, nothing a good scrub can't remove.

    I have iron loaf pans, many skillets, square cake pans, and I use my iron grill 98% of the time.

    I use iron in the kitchen oven as well. It's durable, versatile, non-stick, and indestructible. Clean it with a blow torch, season it properly and often, and your grandchildren can inherit it.

    I buy good heavy duty iron from yard sales, can't believe people will sell ten pounds of cooking iron for $3.

    Once you season it, cook on it, and notice the advantages, your steel grate will get very lonely.

    Indianapolis, IN

    BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe. 

    Drive a few hundred miles in any direction, and the experience changes dramatically. 



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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Little Steven said:
    Biggreenpharmacist said:
    I just wondered because I've used my CI grid a LOT but hardly ever cook anything at temps over 500. If I need a really hard sear I use my sear grate on the spider. I just wanted an idea of how hot is too hot for my large CI grid. As for the rust issue, mine is so seasoned I cant imagine it ever rusting. 


    I just use it for high sears.


    Flank marinaded in lime, olive oil, cilantro, jalapeno and tequila.
    DSC03120jpg
    For fajitas later
    DSC03123jpg

    Man that looks good. 

    Little Rock, AR

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  • Little Steven
    Little Steven Posts: 28,817
    I edited it. All the pics didn't copy

    Steve 

    Caledon, ON

     

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    DoubleEgger said:
    CI = Rust. Not what I'm looking for in a cooking grid. 
    No corrosion on mine. Maybe because it stays in the egg and gets used on a regular basis. That and it's well seasoned. I can see it becoming corroded if stored outside in the elements...no differently than that of a CI pan, skillet, DO, etc

    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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