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Posted
Just now, Simon said:

 

I do it primarily to keep food warm, quickly melt cheese, keep woodsmoke in at low temps, etc

That works fine then! No probs.

Posted

My son likes his Blackstone, but then he has a pellet grill, so what does he know.  

 

I don't really need an outdoor griddle, I have a panini press.  I could always flip the plates on it and plug it into an outdoor outlet, if I wanted to griddle outside.

 

Weber

Charcoal

Round 

Kettle

 

Still the most versatile grill on the planet, and it lasts forever.

 

My wife bought me a used Weber as a father's day gift when she was expecting our first.

 

It lasted until he graduated from high school

 

Never covered it only replacements were the wooden handle for the lid and one of the little metal "hub caps" for one of the wheels.

 

But that's me. everyone is different.

 

 

 

 

Posted (edited)
On 1/5/2025 at 11:54 AM, BuffaloBill said:

 

Chainmail on cast iron works wonderfully. https://www.amazon.com/s?k=cast-iron+skillet+scrubber&hvadid=722089627830&hvdev=c&hvlocphy=9013463&hvnetw=g&hvqmt=b&hvrand=2728257157696718677&hvtargid=kwd-751907401819&hydadcr=18711_13709481&tag=googhydr-20&ref=pd_sl_70e12gcixs_b

 

I don’t really “clean” my cast iron. Maybe (very, very rarely) a splash of mildly soapy water, chainmail round and round with some pressure and then wipe out with a dry, clean folded (quarters) paper towel. I usually don’t use any water and use the chainmail dry “scrub” while the pan is a little warm. 

 

When the chainmail gets a little grungy I just throw it on the silverware rack in the dishwasher. Easy Peezy. 

 

I was a chef for decades.  Cast iron is the best imo.  Chain mail is a great suggestion.

i have many cast iron pans, and some antique pans, which I rescued.  On used pans- rust is ok, as long as there is not pitting.  I use chainmail to scrub rust off.  I turn oven to 450, and heat pan.  After pan is heated, I add 1/2 teaspoon of grapeseed oil, and I oil the whole pan, sides, bottom, outside, etc, and I place in oven for 30 minutes.  
 

Every time I use a cast iron, I clean it with chainmail, then add the oil and heat.  Every cast iron pan I have is seasoned, and non stick(and BPA free)

 

Last night I made cornbread in cast iron.  It makes great omelets.  I’ve made cakes and pies in cast iron.  I use a second cast iron for a panini press.  I love to start a sear up top, and then pop into the oven.  There is no more versatile pan in your kitchen than a cast iron pan.
 

 

Edited by Pete
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  • 2 weeks later...
Posted
On 1/4/2025 at 4:38 PM, Augie said:

 

Wait, if they have a combo, that sounds perfect! Is there any reason (other than expense) not to just replace my Weber grill which is hooked to the house for gas? Is there a downside? I was thinking of having one on a patio, but it would be more convenient where the Weber is on a deck outside the back door. 

Be aware, that natural gas coming from your house is at a lower pressure than that from a propane tank.  If you hook up the meant-for-propane Blackstone or any other propane appliance, for that matter, you will need to drill out the orifice on the propane appliance to get more natural gas to the appliance.  I think that U-Haul sells something to help with that.  Good luck.  

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Posted
3 minutes ago, Irv said:

Be aware, that natural gas coming from your house is at a lower pressure than that from a propane tank.  If you hook up the meant-for-propane Blackstone or any other propane appliance, for that matter, you will need to drill out the orifice on the propane appliance to get more natural gas to the appliance.  I think that U-Haul sells something to help with that.  Good luck.  

 

We have a plumber/gas guy who handles anything that could go BOOM!!!  

 

I’m not sure how many times he told me he was a safety/compliance guy in the military, but he was a safety/compliance guy in the military. 

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