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Cast Iron grate

Eggspert
Eggspert Posts: 142
edited November -0001 in EggHead Forum
I was wondering if there is any draw backs to getting a cast iron grate? I was thinking about getting a half moon cast iron grate with a regular half grate. any thought would be appriecated.
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Comments

  • RRP
    RRP Posts: 26,511
    no drawbacks unless you don't like hearing your guests scream "oh, my gawd, how did you get those beautiful sear marks on these steaks?"
    Re-gasketing the USA one yard at a time 
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  • Eggspert
    Eggspert Posts: 142
    What about other meats? Do that stick to the grate? What do you think about the half and half method for the grates?
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  • Buckdodger
    Buckdodger Posts: 957
    I got a full size CI grate for fathers day and love it. It gathers more heat and does a better job on steaks and burgers.And like RRP said makes ur steaks look like they were cooked by an eggspert.
    Bob
    Alex City, Al

    Opelika, Alabama
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  • cast_and_blast
    cast_and_blast Posts: 38
    Maybe instead of getting a 1/2 grate you could get that double-sided grill/griddle I've seen others touting on this forum. Looks slick and you can get it right down near the coals. Just a thought...

    Cast can be a bit more fragile - drop it on concrete and it will break.

    Cast will also rust - keep it well seasoned by cooking on it regularly or other (veg oil, bacon grease).

    Good luck!

    Scott
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  • Sundown
    Sundown Posts: 2,980
    don't confuse everything. You can't go wrong with the CI grate. I haven't used the original grate except for drip pan duty once in a while.

    Go get it you won't regret it.
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  • fishlessman
    fishlessman Posts: 34,992
    the only negative is they seem to crack in one location, after the crack they work well for years. biggest plus is that you dont need to get the egg all the way up to 800, the extra heat mass of the thick cast gives a great sear at lower temps between 6 and 7 hundred. i like the whole grate over the moon type because i like to flip the steaks onto new realestate, not just flip them in place. dont worry if you see a light rust developing on it, it wipes away with a little oil, seasoning wont help because the high temps burn it off anyways
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • lowercasebill
    lowercasebill Posts: 5,218
    sundown is right. get it and cook on it.
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  • Boxerpapa
    Boxerpapa Posts: 989
    I haven't used my regular grate since I got my CI. In fact, my cast iron grate came broken in half during shipping, and I prefer it that way, makes adding lump a lot easier.
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  • johnvb
    johnvb Posts: 46
    I have the full round CI grate for my large.
    It is a lot heavier than the porcelain grate.
    Where I can use the ash tool to lift the porcelain grate out, the CI will just bend it.
    I use a flat prybar, similar to a Stanley "wonderbar", to pull out the CI grate, works great.
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  • -=mirko=-
    -=mirko=- Posts: 54
    Get a full CI grate and buy one of these...

    http://playingwithfireandsmoke.blogspot.com/

    Image2.jpg
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