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Cast Iron Cooking Grid

MangoMadness
MangoMadness Posts: 30
in EggHead Forum
I just used my cast iron cooking grid for the first time to cook some ribeyes. How do you guys clean the grid afterwards, if at all?
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Comments

  • slovelad
    slovelad Posts: 1,742
    Let the dogs lick it off
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  • northGAcock
    northGAcock Posts: 15,173
    Clean it? How come?
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Carolina Q
    Carolina Q Posts: 14,831
    Leave the crud on. It hides the rust. 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • RRP
    RRP Posts: 26,481
    no clean up here - I just scrape any crud before the next cook. The more you use it the better it is seasoned. 
    Re-gasketing the USA one yard at a time 
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  • XLentEGG
    XLentEGG Posts: 436
    i have a half circle and i just put in the latest empty lump bag until i need it again. bag will get moldy if used too many times.
    More meat please !! :-)
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  • RRP
    RRP Posts: 26,481
    I guess the real discussion ought to switch to why ever switch back and forth. I use my cast iron 100% of the time. 
    Re-gasketing the USA one yard at a time 
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  • onedbguru
    onedbguru Posts: 1,648
    Cast iron 99% - original when I do pizza 
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    RRP said:
    I guess the real discussion ought to switch to why ever switch back and forth. I use my cast iron 100% of the time. 
    Me too. Not too sure where my original is. I just scrape it off with the ash tool if it gets too much crud on it. Never had a problem with rust either. 

    Little Rock, AR

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  • Laserlarry
    Laserlarry Posts: 37
    To clean a cast iron pan I warm up a mixture of bacon grease and Kosher salt and scrub the pan with a paper towel.Just warm enough to melt the grease.I store the pan with thin coating of bacon grease .
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  • XLentEGG
    XLentEGG Posts: 436
    RRP said:
    I guess the real discussion ought to switch to why ever switch back and forth. I use my cast iron 100% of the time. 
    I use the original for a platform for whatever cook I'm doing . I rarely cook directly on it. I put my CI half on it for direct searing with my Ang-L Brackets giving me the other half for finishing( dwell / broil ). Holds my folding raised grill clipped directly on to a 16" drip pan for easy indirects ( with PS ). Clip the 16" right to it for raised directs. I have used it for a three tier low and slow giving me 24" - 18" - 16" grills for massive real estate in my Xl :-)
     However , if / when the original goes , I will be getting a CI or stainless to replace it. Just can't see getting rid of it until I have to . :-)
    More meat please !! :-)
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  • Mosca
    Mosca Posts: 456
    I get a problem with rust on super-hot cooks where the seasoning burns off... but it isn't a big problem because I just reseason it.
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