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Cast iron vs ceramic platesetter

mchestnut
mchestnut Posts: 9
in EggHead Forum
im a new owner of a LBGE and have been told that a platesetter is a must have. So my question is. Cast iron or ceramic?  Will they both give the same results when cooking a pizza and other foods on it. Or does the ceramic work better?  Ty
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  • YukonRon
    YukonRon Posts: 17,261
    edited June 2017
    mchestnut said:
    im a new owner of a LBGE and have been told that a platesetter is a must have. So my question is. Cast iron or ceramic?  Will they both give the same results when cooking a pizza and other foods on it. Or does the ceramic work better?  Ty
    @mchestnut
     There seem to be better options out there which may enhance your cooking experience.
    I myself only have a ceramic PS, and it has worked very well for my needs.
    Cast iron, may pose a problem with flash rusting upon occasion, but, If that is not a concern, otherwise, it is stellar.
    You may wish to reach out to the CGS, tell them the type of cooking you do, and the size of the BGE you have, and allow them to customize a set up just for you. Everybody that has dealt with the ceramic grill store has been very happy with their upgrade.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • westernbbq
    westernbbq Posts: 2,490
    Get the spider amd stone from cgs and multigrid system

    Youll never look back
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  • Photo Egg
    Photo Egg Posts: 12,137
    Skip the platesetter.

    https://ceramicgrillstore.com/collections/shop-large-adjustable-rig-for-large-big-green-egg


    Thank you,
    Darian

    Galveston Texas
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  • Kent8621
    Kent8621 Posts: 843

    I agree with the above, my plate setter is useless now that I got the A/R, I personally did the oval stone, we do a lot of ribs and brisket though I think its the best of us. 

    2 Large Eggs - Raleigh, NC

    Boiler Up!!

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  • Focker
    Focker Posts: 8,364
    edited June 2017
    Ceramic is the better option.
    Trust me, cast iron will rust, among other things, getting that high of heat.  

    For any baking I do in the egg, the platesetter gets the call, standard setup.

    For pizzas, my preferred setup is inverted platesetter, 1" copper Ts, then stone.

    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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