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The Stimulating Properties of Cast Iron Grill Grates

by dionedrabble

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Grilling is an art-- it is the blend of fire and flavor, all to the chorus of snapping ember. To make this task even more beneficial than it seems, expert grillers advise the use of the right devices and strategies. One can't simply opt for a plain fire pit when state-of-the-art grills can achieve just as much, or more, enhanced results.

And just as art styles vary among artists, so do barbecuing techniques differ among grill enthusiasts. Efficiency is the name of the game; one has to grill the meats perfectly, and it just so happens that there are lots of methods to go about it. While there are disputes over techniques of preparation and grilling the barbecue meat, the hottest argument among grillers is which grate material is the most effective for grilling-- is it steel, stainless steel, porcelain-coated, or durable cast iron grill grates?

Each and every material has its own strengths and weaknesses. For example, of the four, porcelain-coated grates are the simplest to spruce up, but are vulnerable to rusting once the porcelain's exterior chips. Steel grates-- specifically the stainless steel variety-- aren't so vulnerable to rusting, and are incredibly cost-effective, but after repeated exposure to heat, the steel will begin to deform, and this could affect food preparation.

Different cast iron grill grates cook meat by achieving extremely hot temperatures that can instantly evaporate bastings and grease. Having said that, unless the griller understands ways to adequately cook the meat, it can likely dry the meat from within. On the bright side, grillers can grill tasty meat the moment they learn ways to efficiently maneuver cast iron grill grates-- making this grill grate the most feasible barbecuing selection of the four.

The trick is to "season" the grill grates properly. To the uninitiated, "seasoning" iron is the method of administering cooking oil across the metal surface, then heating it as though cooking-- the process polymerizes the surface of the iron, developing a natural, carbonized, non-stick surface that simply gets more reliable after repeated seasoning or cooking. By flavoring a cast iron grill grate, one's barbecue meat would attach less on the grate, and, theoretically, should better cook.

Grilling meat well is a studied art. For the gifted protein artist, his easel ought to be nothing less than a cast iron grill grate. An useful contrast of various grill grate materials can be found at:

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