What is Mild Steel and is it any good?
- Thread starter Steve Whiting
- Start date
Jim Lampe
TVWBB 1-Star Olympian
Hey Steve, I think you'll be happy with these grates...
mild steel is what the major of things are made of these days IF not made from stainless steel.
Mild steel WILL rust, but using it in this application, you tend to "season" the steel with every use as you would cast iron. If rust appears, simply wire-brush or sand it away and re-season the steel.
mild steel is what the major of things are made of these days IF not made from stainless steel.
Mild steel WILL rust, but using it in this application, you tend to "season" the steel with every use as you would cast iron. If rust appears, simply wire-brush or sand it away and re-season the steel.
More info - http://en.wikipedia.org/wiki/Carbon_steel
Looks like a good place to get a custom grill made. A bit expensive for me though.
ooooOOO ... branding irons.
Looks like a good place to get a custom grill made. A bit expensive for me though.
ooooOOO ... branding irons.
K Kruger
TVWBB 1-Star Olympian
Personally, I'm not a fan of thicker, more massive grates. I don't care for CI grates either. I am not looking for the grate to retain lots of heat when I grill, nor do I care for the larger, wider grill marks of CI grates. (I like grill marks but think too much emphasis is placed on them, by and large.)
I replaced my grates with S/S grates because of the rust factor.
My two cents.
I replaced my grates with S/S grates because of the rust factor.
My two cents.
Bill Croake
TVWBB Member
I've been thinking about buying one of those also, really like the 1/2 griddle 1/2 grate model.
George Curtis
TVWBB Olympian
he is a member of another q site. folks seem to like his stuff.
j biesinger
TVWBB Platinum Member
anybody else look at the "smoke in da eye" grate and think that the big hole in the middle would be perfect for losing food into?
DaleW
TVWBB Pro
I got a CI grate for my 26.75 from these guys and I love it. Kevin knows more about cooking than I can ever hope to know, but dang it, I like those grill marks!