Does Anybody Have Blackstone?

[Bferra13]

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.

[CookieG]

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.

 

 

 

 

[Philly McButterpants]

Great topic!  I would love to get one to cap off the “outdoor kitchen” of propane grill, pellet grill and the still to be acquired Blackstone. 

[Jauronimo]

I have a 22" one that I use for tailgating.  Its great for that purpose.  

[Pete]

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 17 hours ago by Pete